Keelung Curry Rice | Keelung Signature Dish

At the far end of Ren-San Road in Miaokou, golden curry bubbles in the old iron pot at Zhu Ji stall, thick-cut pork slices and onions tumbling within. A scoop of white rice goes into a stainless steel plate, curry ladled over it, a halved braised egg placed on top, and a scattering of pickled daikon alongside — this is the curry rice Keelung locals have been eating for over sixty years. Not as sweet as Japanese curry, not as heavy-spiced as Indian versions. It is the plain, grounded home flavor that has been passed down in this port city.

What is Keelung curry rice?

Keelung curry rice belongs to the Taiwanese curry tradition. Curry powder and flour are stir-fried with onion, carrot, and pork slices to produce a thick, yellow-brown sauce, poured over white rice with a braised egg and pickled side dishes. The flavor is savory with a mild heat — not sweet, not sticky. Unlike Japanese curry made with curry roux and apple purée for sweetness, the Keelung version retains the spice character of the original curry powder from early post-war days, with a more yellow-green hue and more prominent aromatics. Common proteins include pork slices, chicken pieces, or beef. Miaokou's Zhu Ji and Qidu's curry noodles have developed a variation serving curry over oil noodles, an extension of Keelung's port-city food culture.

Why does Keelung have a curry rice culture? During the Japanese colonial period, the Japanese military and merchant ships brought curry — originally Indian, adopted by Britain and then Japan — to Taiwan. As the most important international port of the Japanese colonial era, Keelung was the first place in Taiwan where Westernized foods landed. After the war, the combination of rice and curry took hold at street stalls across Keelung, spreading from Miaokou to Qidu and becoming a local everyday staple. Zhu Ji Curry Rice was selected for the United Daily News Group's "500 Bowls" 2024 Keelung Miaokou 13-choice list (jury-selected, not sponsored) and is one of the representative Miaokou curry rice stalls. Qidu Station's curry noodles represent another branch of this tradition.

How to eat it like a local

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Add a braised eggThe standard accompaniment for Keelung curry rice is a halved braised egg — with a just-set yolk and curry-infused flavor, that's the authentic way.

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Use the pickled vegetables to cut through the richnessDon't skip the pickled daikon or cabbage on the table — they look sour, but they are the key to balancing the savory curry.

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Try the curry noodlesQidu's curry noodles pour curry over oil noodles — another Keelung variation worth a dedicated trip.

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Skip extra soy sauceKeelung curry is already savory — adding more soy sauce throws off the balance. Eat it straight.

Local knowledge

Verified references (no sponsored content)

Zhu Ji was selected for the United Daily News Group's "500 Bowls" 2024 Keelung Miaokou 13-choice list (jury-selected).
The arrival of curry culture in Keelung via the port during the Japanese colonial period is historically documented.
Qidu Station curry noodles are the established extension of Keelung's curry culture, a locally recognized old shop.

Practical tips

Zhu Ji is at Miaokou; Qidu's curry noodles are near Qidu Station — these are separate locations, don't mix them up.
Curry rice is home-style cooking; don't expect elaborate plating — flavor is the point.
On rainy days, queuing at Miaokou is uncomfortable — bring an umbrella or pick a seat under the covered arcade.

Information compiled from the Keelung City Government Department of Tourism and City Marketing and large-volume public reviews, with sponsored content filtered out. Photos to be replaced with channel-exclusive material after Dio's on-site shoot.

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