Penghu Abalone (Nine-Hole Abalone) | Penghu Signature Dish

The clear water and stable currents of Penghu's Xiyu and Baisha sea areas create ideal conditions for farming abalone. During the autumn and winter peak season, abalone delivered directly from the farm are plump, with springy, sweet-tasting meat; boiled or steamed with garlic, both preparations show off the pure oceanic flavor. They are a key water product actively promoted by the Penghu County Agriculture and Fisheries Bureau.

What is Penghu Abalone

The abalone sold in Penghu, known locally as "jiu kong" (nine-hole abalone), is the variously colored abalone (Haliotis diversicolor); it is named for the nine evenly spaced respiratory holes along the shell's surface. Penghu-farmed abalone are raised in submerged cage structures and fed on seaweed, resulting in tender yet chewy flesh with a pronounced sweetness. The most common preparation is boiling: the whole abalone is blanched briefly in boiling water and then dipped in minced ginger and garlic soy sauce; alternatively, steaming with minced garlic and a splash of soy sauce preserves the natural juices. In recent years, production has seen some fluctuation due to typhoons and rising summer sea temperatures, with peak season concentrated in autumn and winter.

Farms near Chidong Village in Xiyu Township offer direct sales, and some abalone also appear for sale at the fresh market in Magong. The Penghu County Agriculture and Fisheries Bureau lists nine-hole abalone as a Penghu Youxian certified product and continues to provide guidance to farmers on improving water quality management and breeding techniques. For tourists, buying directly at the farm not only guarantees freshness but also offers a close-up look at Penghu's aquaculture ecosystem.

How to eat it like a local

🐚

Boiling preserves the natural flavorBlanch in boiling water for about 30–45 seconds, remove, and dip in minced garlic soy sauce. Overcooking toughens the meat — timing is everything.

🧄

Steam with garlic for sweetnessTop abalone in the shell with minced garlic and a little soy sauce, then steam over high heat for 5 minutes. Drink the juices — they are deliciously sweet. This is a refined preparation commonly seen at Penghu guesthouse breakfasts.

🍵

Clear broth for the purest flavorSimmer with just a few slices of ginger and water, with little or no seasoning — the abalone's full umami releases into the broth, clean and light.

📅

Autumn–winter is the golden seasonAbalone peaks from late autumn through early spring (approximately October to March); the meat is at its thickest then. Quality is relatively variable in summer.

Local knowledge

Objective notes

The Penghu County Agriculture and Fisheries Bureau lists nine-hole abalone as a Penghu Youxian certified product and promotes it as a key aquatic species on the county tourism website.
Xiyu and Baisha sea areas are Taiwan's main nine-hole abalone farming regions; most farms offer direct sales with a consistent reputation.
The Penghu Council of Agriculture guides farmers in regular water quality and breeding technology improvements, with systematic quality controls in place.

Visitor tips

Summer production is unstable due to typhoons and high water temperatures; autumn–winter (October–March) visits offer the most reliable supply.
Direct farm sales have limited quantities; on peak-season weekends, it is advisable to call ahead and reserve to avoid a wasted trip.
Cook live abalone as soon as possible after purchase; refrigerated storage should not exceed one day, as freshness declines noticeably.

Source: Penghu County Agriculture and Fisheries Bureau Penghu Youxian Program, Penghu County Tourism Bureau official website, Xiyu farm on-site information. Photos to be replaced with Dio's original shots.

🗺️ View on the map ← All Penghu dishes