Taiwan Food Atlas

Dried Anchovy (Dingxiang Fish)

Migratory catch from the seas off Chikan, sun-dried and tossed with peanuts — Penghu's iconic dried small fish
📍 Penghu · Baisha Chikan🏆 Distinctive · Local Specialty🐟 Season opens after the May–September ban is lifted

Dingxiang fish (dried anchovy) is a small migratory herring, scientifically Spratelloides gracilis, sun-dried into one of Penghu's signature dried seafood products, especially around Chikan in Baisha Township. Caught by encirclement netting and brought ashore the same day, it is blanched in salted water and sun-dried into a savory, crispy snack — one of Taiwan's most popular drinking accompaniments and flavoring ingredients.

The formal scientific name for dingxiang fish is Spratelloides gracilis (family Clupeidae) — not Engraulis japonicus (family Engraulidae) as sometimes mistakenly stated; the two are different species. The Penghu County Government enforces an annual fishing ban to protect the resource, commonly May 1–June 1 in recent years, extended to April 20–June 1 for the 2025 season. Chikan Village in Baisha Township is nicknamed "Dingxiang Village" for its proximity to the main fishing grounds and complete harbor facilities.

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

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Dingxiang peanuts is the classicSun-dried anchovy stir-fried with sugar, chili, and ground peanuts — savory, sweet, spicy, and fresh at the same time. Goes perfectly with beer or hot porridge.
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Comforting with plain porridgeStir a spoonful directly into hot white porridge; the savory little fish dissolves into the rice broth — a home-style Penghu breakfast.
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Scrambled with eggMix anchovy with beaten egg and pan-fry into a savory omelette — naturally seasoned, no need for extra salt. A quick and satisfying dish to serve over rice.
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The perfect drinking snackCrispy stir-fried dingxiang peanuts are the ideal match for Taiwan Beer or sake — the salty crunch makes it impossible to stop refilling your glass.

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.

Frequently Asked Questions

What is the correct scientific name for dingxiang fish?

It is Spratelloides gracilis (family Clupeidae); it is often mistakenly labeled Engraulis japonicus, which is actually a different species.

When is the Penghu dingxiang fish fishing ban?

The common recent-year window is May 1–June 1, extended to April 20–June 1 for the 2025 season — check the current year's official Penghu County announcement for exact dates.

Where is the main dingxiang fish production area?

Chikan Village in Baisha Township, nicknamed "Dingxiang Village" for its proximity to major fishing grounds and complete harbor facilities.

Sources

🗺️ View on the map ← All Penghu dishes