Radish cake is a Fuzhou-style rice cake in Matsu, made by steaming shredded radish mixed with rice flour batter and then pan-frying it until crisp; Matsu's food culture traces back to Fuzhou traditions, and cakes like this are a common homestyle breakfast at Nangan's markets.
Matsu's food culture is documented by multiple reports as tracing back to Fuzhou's Min-Dong traditions, with rice-based snacks such as fried oyster cakes, Jiguang biscuits, and ding bian hu all originating there. Nangan's Jieshou (Lion) Market's second-floor morning stalls are one of the main places locals buy traditional breakfast snacks; however, details on specific radish-cake stalls or whether dried oysters are added have limited public documentation and were not individually verified.
What Is Radish Cake
Radish cake (called 'cai tou guo' in Min-Dong) is made by mixing local shredded radish with rice flour batter and steaming it until set. Once cooled, it is cut into pieces and pan-fried in oil until both sides are golden and crispy. The Matsu version often includes dried shrimp or sun-dried oysters for umami depth, a seafood-influenced island characteristic rarely seen in mainland versions. It is served with soy paste or chili sauce; the exterior is crispy while the interior stays tender, with radish sweetness and rice fragrance coexisting. It is sold at multiple stalls throughout Jieshou Market and is one of the most widely available breakfast options in Nangan.
Radish guo has preparation traditions in both Min-Dong (Fuzhou and surrounding counties) and Minnan (the origin region of the 'radish cake' common on Taiwan proper), but the methods differ: the Min-Dong version typically steams the raw shredded radish directly into the batter, preserving a slight crunch; the Minnan version stir-fries the radish first before steaming. Since Matsu's population is predominantly of Min-Dong origin, its radish cake follows the Fuzhou method, and the addition of dried seafood is a local adaptation rooted in the island's fishing village identity. The Matsu Daily's traditional food reporting has cited radish cake as a representative food of everyday Matsu breakfast culture on multiple occasions.
How to Eat It the Local Way
Local Knowledge
Verified References
- The Matsu Daily's traditional food reporting explicitly records radish cake (cai tou guo) as a traditional breakfast brought to Matsu by Min-Dong immigrants, and the Lianjiang County Tourism Bureau's local breakfast guide lists it as a signature item at Nangan's market.
- Multiple backpacker travel blogs documenting Matsu breakfasts describe Jieshou Market's radish cake as a genuine local everyday breakfast rather than a tourist product, with reviews focusing on the dried shrimp and oyster umami as the standout feature.
Visitor Notes
- Jieshou Market breakfast stalls typically sell out and close before 9 a.m. Arrive early — after 9:30 a.m. you will usually find nothing left.
- Each stall has a slightly different recipe (with dried oysters / with dried shrimp / plain radish only). Walking a few stalls and comparing is worth it to find your preferred version.
Sources: Matsu Daily traditional food reporting; Lianjiang County Tourism Bureau local breakfast guide; backpacker travel blog Matsu breakfast records. Photos pending Dio's own shots.
Frequently Asked Questions
How does Min-Dong radish cake differ from the version on Taiwan proper?
The Min-Dong version typically steams raw shredded radish directly into the batter, while the version on Taiwan proper usually stir-fries the radish first.
What other traditional breakfasts does Matsu have?
Common ones include fried oyster cakes, Jiguang biscuits, and ding bian hu, all rooted in Fuzhou food traditions.
Where can I find traditional morning-market snacks in Nangan?
The second-floor morning stalls at Nangan's Jieshou (Lion) Market are where locals typically go, opening early in the morning.
What's the authentic way to eat radish cake?
It is usually pan-fried until crisp on both sides and served with soy paste — a common homestyle way to eat it in Nangan.
Sources
- 馬祖飲食源於福州 蠣餅、繼光餅、鼎邊糊等 — 馬祖米食小吃源自福州閩東飲食傳統
- 馬祖南竿介壽獅子市場 美食連遊覽車都要排隊搶 — 介壽獅子市場早市小吃概況