Penghu Cuttlefish Balls | Penghu Signature Dish

Magong's Zhongyang Old Street is where Penghu cuttlefish balls are most densely made and sold fresh. Vendors clean and debone freshly caught cuttlefish on the spot, grind the meat into a paste, and roll it into balls. Deep-fried until golden or blanched and sliced onto a plate, the result has a springy skin and a distinctly sweet seafood flavor inside. Vacuum-frozen versions are also available to take home to Taiwan, making this one of the most recognizable cooked snacks on Zhongyang Street.

What are Penghu cuttlefish balls

Cuttlefish (also called inkfish or squid) is abundantly harvested in Penghu waters. Cuttlefish balls are made primarily from fresh cuttlefish paste with a small amount of tapioca starch added for chewiness; some vendors mix in fish paste to improve binding. The seasoning is kept simple, letting the cuttlefish's natural sweetness take center stage. They can be deep-fried (crispy outside, soft and springy inside) or blanched (a more delicate texture), and are typically cut and served with sweet chili sauce or soy paste.

Most cuttlefish ball vendors on Zhongyang Old Street are local family operations, some of which have been passed down for more than two or three decades. Dongnan Hang (Dongnan Xing) Cuttlefish Balls is one of the more highly regarded shops, consistently maintaining high scores on Google reviews. Queuing for freshly fried balls during peak season is a common sight, so visitors should come prepared to wait. The Penghu County Tourism Bureau has also long included cuttlefish balls in its featured street food introduction as a signature cooked snack of Zhongyang Street.

How to eat it the local way

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Eat them right after fryingCuttlefish balls are best eaten within 5 minutes of frying, when the skin is at its crispiest. Once they cool, the chewiness remains but the crunch noticeably fades.

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Sweet chili sauce is standardEach vendor's sweet chili sauce is a house recipe, balancing sour, sweet, and spicy — it complements the cuttlefish's sweetness and should not be skipped.

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Blanched version for a more delicate textureIf you prefer to skip deep-frying, opt for the blanched version: the texture is tender and springy, lower in calories, and lets the clean, sweet cuttlefish flavor come through more clearly.

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Frozen version to take home as a souvenirVendors offer vacuum-sealed frozen packs that must be kept cold throughout transport. Back on the main island, they can be blanched or air-fried to recreate the fresh flavor.

Local knowledge

Verified credentials

The Penghu County Tourism Bureau has long included Zhongyang Old Street cuttlefish balls in its featured street food section as a signature cooked snack.
Dongnan Hang Cuttlefish Balls and similar long-established shops consistently score high on Google reviews and are among the most recommended street foods on Zhongyang Street.
Multiple fresh-made vendors operating in the same commercial area of Magong Zhongyang Street create a built-in quality check through peer competition.

Visitor tips

On peak-season weekends the crowds are heavy, and popular vendors' freshly fried cuttlefish balls may require a 15–30 minute wait. Going at off-peak hours is smoother.
For frozen take-away packs, confirm the vendor provides an insulated bag or bring your own cooler; leaving them at room temperature for too long will affect quality.
To tell "freshly ground" from "purchased fish-paste processed" versions, ask directly about the cuttlefish ratio. Pure cuttlefish paste is paler in color and smells fresher.

Sources: Penghu County Tourism Bureau featured street food introduction, on-site information from Zhongyang Street vendors, Google Maps review aggregation. Photos to be replaced with Dio's own shots.

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