Penghu Cactus Ice | Penghu Signature Dish

At the foot of the Cross-Sea Bridge, the small shop next to Tongliang's ancient banyan tree always has motorcycles and tour buses parked out front. The tub of deep purple-red, almost vivid crimson ice cream in the display case is the must-try frozen treat everyone seeks when visiting Penghu. Scoop one ball into a cone, let the icy tartness melt in your mouth — the color is so bright it looks like paint, yet it comes entirely from the natural pigment of wild cactus fruit grown on Penghu's shoreline.

What is Penghu Cactus Ice

Penghu Cactus Ice is made from the fruit of locally wild-growing cactus (commonly called "Penghu red dragon fruit"; belongs to the same Cactaceae family as pitaya). The fruit is peeled, deseeded, blended into juice, sweetened, and frozen into sorbet or ice cream. When ripe, the fruit turns purple-red to deep red, with a sweet-tart flavor and a distinctive herbal aroma. The vivid color comes entirely from natural anthocyanins — no artificial coloring is added. Locally, it is most often served as a cone ice cream, a shaved-ice topping, or a smoothie, sometimes paired with condensed milk or whipped cream.

Tongliang Village is recognized as the birthplace of Penghu Cactus Ice, as wild cactus grows densely on the rocky shores at both ends of the Cross-Sea Bridge, yielding a large summer harvest. The Penghu National Scenic Area Administration officially recognizes the Yi family cactus ice shop at No. 191-2, Tongliang Village, as the "founding shop of Penghu Cactus Ice," located right beside the Cross-Sea Bridge — the first stop for tourists after crossing the bridge. Beyond the Yi family shop, downtown Magong also has long-established shops such as Yiming and Jiafa; the Baisha Tongliang cluster is the widely recognized original production area.

How to eat it like a local

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The cone is the classic choiceOne scoop of cactus ice in a crispy cone, eaten while strolling along the Cross-Sea Bridge with a view of the sea — it's the most iconic photo moment in Penghu.

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Double-scoop mixOrder one scoop of cactus and one scoop of peanut or brown sugar — the tartness paired with peanut fragrance is a combination locals often choose.

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Afternoon snack timeSummer afternoons from 2–4 p.m. are the hottest part of the day; a ten-minute stop at the Cross-Sea Bridge is just enough time to finish one cone while snapping photos of the ancient banyan.

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Don't worry about the stainingYour lips and tongue will turn purple-red — that's the natural anthocyanins at work. Rinse with water or brush your teeth; there's no artificial coloring to worry about.

Local knowledge

Objective notes (sponsor-free)

The Penghu National Scenic Area Administration officially recognizes the Yi family shop in Tongliang Village as the "founding shop of Penghu Cactus Ice," located at No. 191-2, Tongliang Village.
The raw material is wild cactus fruit grown locally in Penghu, belonging to the same Cactaceae family as pitaya; the vivid purple-red color comes from natural anthocyanins.
Tongliang Village is adjacent to the Cross-Sea Bridge and is a revered frozen-treat destination along Penghu's main island loop route.

Visitor tips

During peak summer season (June–September), crowds are heaviest between 2–4 p.m. — consider visiting in the morning or evening to avoid the rush.
The cactus fruit season is summer; in winter, shops typically use frozen pulp, which is slightly inferior in flavor, though they remain open.
Parking at the Tongliang end of the Cross-Sea Bridge is limited and fills up quickly in peak season — arriving by scooter is recommended.

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.

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