In summer mornings at the fishing harbor of Chikan Village, Baisha Township, the drying racks are always covered in a glittering sheet of tiny silver fish. Villagers stand by the nets turning them in the sunlight — the slender dingxiang fish flash silver in the breeze, releasing a faint oceanic scent. Blanched in salted water and sun-dried, these fish become Penghu's most famous dried small fish: stir-fried with peanuts, served over porridge, or eaten as a drinking snack. They are the most common everyday seafood on a Penghu table.
What is Penghu Dried Anchovy
Dingxiang fish is the scientific Japanese anchovy (Engraulis japonicus), a small marine fish about 4–6 cm long with a slender silver body. The name comes from its resemblance to the tiny bud of a clove (dingxiang) flower. In Penghu they are primarily caught by encirclement netting in offshore waters during their migratory run; the catch is transported back to the harbor the same day, blanched in salted water, and sun-dried for 1–2 days to make dried goods. The finished product is savory, crispy, and retains the fish's natural flavor. It is one of Taiwan's most popular drinking snacks and flavor ingredients — eaten on their own, stir-fried spicy with peanuts, simmered for broth, or added to fried rice and noodles.
Chikan Village in Baisha Township is the most famous production area for Penghu dried anchovy; its proximity to major fishing grounds and complete harbor facilities have earned it the nickname "Dingxiang Village." To protect sustainable resources, the Penghu County Government enforces a fishing ban from May 1 to June 1 each year; the main harvest season runs from June through September after the ban lifts. The Council of Agriculture's food-and-farming education platform also features an introduction to Penghu dingxiang fish. The most classic preparation is "dingxiang peanuts" (dingxiang huasheng): sun-dried anchovy stir-fried with sugar, chili, and ground peanuts — savory, sweet, spicy, and fresh all at once. It is one of the rare savory options among Penghu's souvenir offerings.
How to eat it like a local
Local knowledge
Objective notes (sponsor-free)
- The Council of Agriculture's food-and-farming education platform features an introduction to Penghu dingxiang fish; Baisha Chikan Village is the well-known "Dingxiang Village" production area.
- The Penghu County Government enforces a dingxiang fish fishing ban from May 1 to June 1 each year to protect sustainable resources.
- The main production season is June–September; the drying racks at Chikan Harbor are the largest production site.
Visitor tips
- During the fishing ban (May 1–June 1), what's on sale is last year's stock — slightly less fresh. Buy the current year's new batch after late June.
- Bagged dried anchovy goes soft quickly once opened due to moisture; keep it sealed in the refrigerator, or finish it soon after opening.
- The drying racks at Chikan Harbor are open to visitors, but please don't disrupt the work; packaged products are also sold at the local farmers' association and shops in the village.
Information compiled from the Penghu County Government Tourism Bureau, township farmers' and fishermen's associations, and large volumes of public reviews; sponsored content has been filtered out. Photos will be replaced with the channel's exclusive footage after Dio's on-site shoot.