As dusk settles over Dian Ji Temple, the oil in the fryers under the temple arcade hisses and sputters. A long queue never lets up in front of the stall. The cook at Stall No. 16 deftly slides white fish paste patties one by one into the hot oil, then piles them up like a small mountain after lifting them out. Keelung locals call them "tempura," dipped in bright orange-red sweet chili sauce. One bite delivers a springy, QQ texture with a clean ocean flavor — the familiar opening act of a Keelung night.
What is Keelung tempura?
Keelung Miaokou tempura is not the Japanese tenpura of battered shrimp and vegetables. It is a "fish paste fritter" made by grinding swordfish, shark, or other fish into a paste, shaping it, and frying it directly in oil. Keelung locals use the pronunciation "tempura" (thian-puh-lah), inherited from the Japanese colonial era, to refer to this category of fried fish paste products. It belongs to the same family as the "hei-lun" and "tian-bu-la" familiar in southern Taiwan. Bite through the golden crispy outer layer and you reach a dense, smooth fish paste with a distinct ocean taste. The classic accompaniment is Miaokou's signature sweet chili sauce with shredded daikon and cucumber to cut the richness.
Why Keelung? As one of northern Taiwan's most important fishing ports, Keelung has an abundant, diverse supply of fresh catch nearby. Miaokou has long been a street-food market drawing fishermen, harbor workers, and temple worshippers. Grinding leftover or less-presentable fish into paste and frying it fresh — affordable and filling — became a natural fit. Over time, a handful of stalls turned this snack into a symbol of Keelung itself. The Keelung City Government tourism website lists tempura as a signature item unique to Miaokou Night Market and names Stall No. 16, Wang Ji, as the long-established landmark.
How to eat it like a local
Local knowledge
Verified references (no sponsored content)
- The Keelung City Government Department of Tourism and City Marketing lists Miaokou tempura as a signature night-market snack.
- Stall No. 16, Wang Ji, is Miaokou's long-running landmark stall, consistently among the top in volume of Google reviews.
- The word "tempura" refers to different foods in different parts of Taiwan; in Keelung it is the established term for fried fish paste products.
Practical tips
- Stall numbers are your coordinates at Miaokou — knowing "No. 16" is more reliable than looking for a sign.
- Weekend evenings through late night are the most crowded; for cleaner shots of the stalls, try a weekday afternoon around 4–5 p.m.
- Frying produces heavy smoke; avoid white clothing, and seating is limited — most people eat standing.
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.