Taiwan Food Atlas

Penghu Dried Shrimp

Sun-dried under the northeast monsoon and flash-dried by wind — one of the fishing village's twin treasures of umami
📍 Penghu · Baisha Chikan🗂️ Collector's Pick · Local Specialty Products🔖 Summer to early-autumn season / Northeast monsoon sun-drying / Versatile umami enhancer

Fishermen of Chikan Village catch large quantities of small shrimp from summer to early autumn, using Penghu's uniquely powerful northeast monsoon to accelerate sun-drying, producing vibrant, intensely aromatic dried shrimp. Evenly dried with a bright color, they are recognized as one of Taiwan's top dried-shrimp production areas. Together with dried silverfish, they are the twin treasures of Baisha Township's fishing villages. Used locally in fried rice, soup bases, and marinated dishes, they are the most unassuming yet most essential source of umami in the kitchen.

What are Penghu dried shrimp

Penghu dried shrimp are made by sun-drying freshly caught small shrimp (typically hairy shrimp or krill) with no preservatives added. Penghu's powerful northeast monsoon provides highly efficient natural drying conditions, rapidly evaporating moisture from the shrimp bodies and reducing fishiness, leaving the finished product with an orange-red color and a rich aroma. They can be used as an umami-boosting ingredient in fried rice and stir-fried vegetables, or simmered directly into a sweet, savory stock. Even a small amount significantly elevates the depth of flavor in a dish.

Chikan Village is one of the most important dried shrimp production sites in Taiwan. The Penghu County Government Agriculture and Fisheries Bureau lists dried shrimp as a fishing village specialty product for promotion and regularly assists with production and marketing. The season is concentrated in summer to early autumn, when shrimp are abundant, sunlight is strong, and winds are at their peak — conditions that produce the most consistently high-quality product. They can be purchased directly from fishermen or at the Penghu Agricultural and Fishery Specialty Exhibition and Sales Center. Vacuum-packed for room-temperature storage, they are one of the most versatile Penghu agricultural and fishery products to bring back to the main island.

How to use it the local way

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Essential for umami in fried riceStir-fry Penghu dried shrimp in hot oil until fragrant, then add rice and toss. The umami infuses every grain — the most common daily cooking technique in fishing households.
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Use as a stock base instead of MSGSimmer a small amount of dried shrimp with ginger slices for 20 minutes to get a naturally sweet and savory stock suitable for clear soups or thick soups alike — concentrated umami without being overly salty.
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Add to stir-fried vegetables for flavorWhen stir-frying cabbage, water spinach, or Penghu's specialty loofah, add a few pieces of dried shrimp. The ocean umami blends with the vegetable sweetness, eliminating the need for additional seasoning.
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Take home to the main island as a kitchen stapleVacuum-packed Penghu dried shrimp keeps at room temperature for 3–6 months and is the most practical Penghu souvenir for friends who love to cook — the same quality is hard to find outside the island.

Local knowledge

Verified credentials

  • The Penghu County Government Agriculture and Fisheries Bureau lists dried shrimp as a fishing village specialty product for promotion; Chikan Village is one of Taiwan's important dried shrimp production sites.
  • Penghu's powerful northeast monsoon provides a natural drying advantage that is the primary environmental factor behind the consistent quality of Penghu dried shrimp.
  • The Agricultural and Fishery Specialty Exhibition and Sales Center is an officially recognized sales channel with basic quality and labeling guarantees.

Visitor tips

  • When purchasing, confirm the package clearly states the place of origin (Penghu Baisha or Chikan), production date, and expiration date, to avoid products mixed in from other origins.
  • After opening, seal tightly and refrigerate. Penghu dried shrimp contain no preservatives and will absorb moisture and develop off-flavors if stored at room temperature.
  • Buying during the peak season (summer to early autumn) gives the most stable quality. Dried shrimp purchased outside the season away from the island may be from the previous season's stock, with slightly less fresh aroma.

Sources: Penghu County Government Agriculture and Fisheries Bureau fishing village specialty promotion materials, on-site information from Chikan Village fishermen's direct sales, Penghu Agricultural and Fishery Specialty Exhibition and Sales Center. Photos to be replaced with Dio's own shots.

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