The radish cake stalls at Jieshou Market are ready by five in the morning, pan after pan of golden-fried pieces already waiting — this is the most familiar breakfast scent to Nangan residents. Matsu's radish cake follows the Fuzhou approach: dried shrimp or dried oysters are steamed right into the cake for depth of flavor, which sets it apart from the Minnan version in its own way. The pre-stir-fry step common on Taiwan proper is skipped here, leaving the radish flavor more direct and pure.
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.