Whenever there is a celebration or festive gathering at a Penghu family's home, there is always a large plate of golden fried rice noodles on the table — that is "pumpkin fried rice noodles" (jin gua chao mi fen). Shredded pumpkin cooked until it melts into the noodles, with dried shrimp, small squid, or fresh shrimp hidden among the golden strands. The aroma is a blend of pumpkin sweetness and seafood brine. This seemingly simple home-style dish is a banquet staple in Penghu — mandatory at weddings and the most representative dish that tourist restaurants serve to showcase local flavor.
What is Penghu Pumpkin Fried Rice Noodles
Pumpkin fried rice noodles features Penghu's "jin gua" (pumpkin) as the star ingredient. The pumpkin is peeled, deseeded, and cut into shreds; lard is heated with garlic and dried shrimp until fragrant, the pumpkin shreds are added and stir-fried until soft and releasing their liquid, then soaked rice noodles are folded in and tossed until they absorb the pumpkin juices and shrimp aroma. Finally, fresh shrimp, small squid, or smoked shark from Penghu waters are arranged on top. The finished dish is golden in color, savory with the natural sweetness of pumpkin, the rice noodles fully saturated with juices but not mushy, and the seafood as a crowning accent. What sets it apart from main-island fried rice noodles is that the pumpkin shreds go into the wok and cook together with the noodles — not just a side garnish.
Penghu's dry climate and low pest pressure make for high-quality pumpkins, which have long been a staple ingredient for home-style hospitality on the island. The Penghu County Government Tourism website lists "pumpkin seafood fried rice noodles" as a representative local dish; established Magong restaurants such as Rixin Restaurant and Longxing Restaurant list it as a signature item. By tradition, this dish is always served at wedding banquets, drawing on the auspicious associations of "jin" (gold) and "gua" (prosperity), and it represents the host's welcome with the finest ingredients Penghu has to offer. For tourists who want the most authentic Penghu flavor, ordering a plate of pumpkin fried rice noodles is a safe bet.
How to eat it like a local
Local knowledge
Objective notes (sponsor-free)
- The Penghu County Government Tourism website lists "pumpkin seafood fried rice noodles" as a representative local dish.
- Penghu's dry climate and low pest pressure produce excellent jin gua (pumpkin), which has long been a home-style hospitality staple for island residents.
- A must-cook dish at wedding banquets, drawing on the auspicious associations of "jin" (gold) and "gua" (abundance) — Penghu's definitive banquet dish.
Visitor tips
- Pumpkin fried rice noodles served at seafood restaurants comes in large portions — recommended for a table of 4 or more to share.
- Pumpkin is a seasonal vegetable at its best in summer and autumn; some restaurants use main-island pumpkin in winter, which is slightly inferior in flavor.
- Don't compare it directly to Hsinchu-style rice noodles — pumpkin fried rice noodles has more sauce and softer noodles; it is Penghu's own distinct style of stir-fry.
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.