Penghu Rice Noodle Fingers (Mitaimu) | Penghu Signature Dish

Penghu mitaimu is the result of rice-noodle techniques brought by Hokkien settlers taking root in Penghu. Locally grown rice is ground into a slurry, pressed through a sieve into short fingers, and cooked. The broth is made from dried silverfish (ding xiang yu) unique to Penghu, giving it a clean, sweet seafood character. The chilled summer version topped with shaved ice is the most popular with visitors, while the hot soup version is the everyday comfort food locals eat year-round.

What is Penghu mitaimu

Mitaimu is made by mixing rice slurry with sweet potato starch, pressing it through a sieve into short, thick strands, and boiling them. The strands are slightly short and stout with a smooth, springy texture. The Penghu version stands apart in its broth: rather than the pork-bone or chicken stock common on the main island, it uses a clear, sweet seafood stock made from Penghu's abundant dried silverfish (small dried fish). Typical toppings include dried shrimp, braised ground pork, or dried silverfish — savory and light, never greasy.

The technique for making Penghu mitaimu traces back to Hokkien settler traditions, evolving in Penghu into a version with a stronger seafood character than its mainland counterpart, making it a tangible expression of local food culture. Stall clusters around Magong's Zhongzheng Road are mostly family-run across generations, and shops like A-Po Mitaimu have become visitor landmarks. The Penghu County Tourism Bureau's street food map has long included it as a recommendation, and the chilled summer version is especially beloved by visitors from outside the island — an affordable way to easily slip into local daily life during a Penghu trip.

How to eat it the local way

🐟

Hot soup version to taste the silverfishThe silverfish stock is sweet and clean. The hot soup version delivers the full depth of Penghu's seafood character and is especially warming in autumn and winter.

🧊

Chilled summer version for heat reliefIn summer, cooked mitaimu is placed in a large bowl, topped with shaved ice and sugar syrup — cool and refreshing, the most common summer snack at Penghu markets.

🦐

Dried shrimp topping is the most local choiceDried shrimp is the traditional topping for Penghu mitaimu. Its savory umami complements the mild rice strands, and it gives more of an island flavor than the braised-meat version.

🕖

Morning market stalls are betterTraditional market and Zhongzheng Road stalls typically operate in the morning or at lunch; by afternoon they may have sold out. Going before noon ensures the freshest mitaimu that hasn't become mushy.

Local knowledge

Verified credentials

The Penghu County Tourism Bureau's street food map includes Penghu mitaimu as a representative local rice dish, recommending the Magong Zhongzheng Road stall cluster.
Oral history records from local elders document that the mitaimu-making technique originated with Hokkien settlers and is part of Penghu's traditional rice food culture.
A-Po Mitaimu and similar shops are highly rated local snacks on Google Maps and have long been recommended on travel forums.

Visitor tips

Stalls generally operate in the morning and at lunch; most close or sell out after 3 p.m. Arriving before 11 a.m. is advised.
The sweetness of the chilled version is determined by the vendor. If you prefer sweeter or less sweet, mention it in advance — some older shops do not adjust sweetness on request.
During peak season the crowds are large, and seating is limited at busy times. Visiting on a weekday offers a more comfortable dining experience.

Sources: Penghu County Tourism Bureau street food map, oral history records from local elders, on-site information from Magong Zhongzheng Road vendors. Photos to be replaced with Dio's own shots.

🗺️ View on the map ← All Penghu dishes