Squid thick soup is a classic Taiwanese soup dish made of fish-paste-coated squid pieces in a tangy, starch-thickened broth, famous at the century-old stalls along Guangzhou Street near Longshan Temple in Wanhua. On a sunny afternoon a big pot rolls with pale gold bubbles; a bowl arrives with white-tinged squid wrapped in thin batter floating on top, and one sweet-sour spoonful explains why this soup has fed Bangka for a hundred years.
Liang Xi Hao's founder Chen Liang-xi began selling snacks from a shoulder pole near Longshan Temple in 1921 at age 18; the shop is now run by the fourth generation. In October 2021, President Tsai Ing-wen visited Liang Xi Hao with CNN reporter Will Ripley for an interview, documented by the Presidential Office and multiple news outlets. One correction: despite frequent online claims that Liang Xi Hao holds a Michelin Bib Gourmand award, a site search of the official Michelin Guide Taiwan website and a comprehensive Taipei Bib Gourmand tracking list both show no listing for it — the claim is a misconception, not an official designation.
What is Squid Thick Soup
To make squid thick soup, rehydrated squid is cut into pieces, coated in a thin layer of fish paste, and briefly boiled, then added to a broth of bonito or pork bones thickened with tapioca starch. Black vinegar and sugar give it a sweet-sour lightness; the bowl is finished with cilantro or garlic paste. The Taipei version leans toward a cleaner, more translucent sweet-sour style, with moderate thickness that lets both the elasticity of the squid and the smoothness of the fish paste come through.
Liang Xi Hao on Wanhua's Guangzhou Street was founded in 1921 and has been in operation for over a century, now in its fourth generation — one of the oldest squid thick soup shops in Bangka. In 2021, President Tsai Ing-wen visited Liang Xi Hao alongside a CNN reporting team, a story with a verifiable international media record. One important correction: the claim circulating online that "Liang Xi Hao received Michelin Bib Gourmand" is incorrect. It does not appear on the official list. Do not write "Michelin" in connection with this shop — either in copy or verbally — to avoid misleading readers.
How to eat it like a local
Local knowledge
Verified endorsements (filtered for sponsored content)
- Liang Xi Hao was founded in Bangka in 1921 and has operated for over a century through four generations — one of the rare genuinely century-old street food establishments in Taipei.
- In 2021, President Tsai Ing-wen accompanied a CNN reporting team to visit Liang Xi Hao; the international media record is verifiable.
- Honest note: This dish has no Michelin Bib Gourmand listing in Taipei. The claim that "Liang Xi Hao received Bib Gourmand" is a misconception — do not write "Michelin" in connection with it.
Visiting tips
- Liang Xi Hao is near Longshan Temple, making it easy to combine with a temple visit, Bopiliao Historic Block, and Huaxi Street Night Market for a half-day itinerary.
- MRT Longshan Temple Station Exit 1, then a 5-minute walk. Lunch is busier; the mid-afternoon lull is the most comfortable time.
- Seating is limited; groups should visit at off-peak hours. When ordering, add oil rice and blanched greens at the same time.
Information compiled from the Michelin Guide, the Taipei City Government Tourism website, and large-scale public reviews; sponsored content has been filtered out. Photos are placeholders until Dio's on-site shots replace them with exclusive channel footage.
Frequently Asked Questions
What is squid thick soup?
Squid thick soup is a Taiwanese soup snack of fish-paste-coated squid in a tangy, starch-thickened broth.
Did Liang Xi Hao really win a Michelin Bib Gourmand?
No — this is a misconception; Liang Xi Hao does not appear on the official Michelin Guide Taiwan site or Bib Gourmand list.
How old is Liang Xi Hao?
Founder Chen Liang-xi began selling from a shoulder pole in 1921; the shop is now run by the fourth generation.
How should you eat it like a local?
Sip the original broth first, eat the fish paste along with the squid, and pair it with oil rice for a classic combination.
Sources
- 跟著小英登上《CNN》！萬華百年老店「兩喜號」：莫大的榮幸 — 自由時報，2021年蔡英文總統偕CNN記者造訪兩喜號報導
- 兩喜號「魷魚羹不要魷魚」客製化無極限 百年老店第四代待客祕訣 — 天下雜誌，兩喜號創立於1921年、現傳承第四代
- 2026 臺北必比登推介總紀錄（含存續及移除名單） — 萬華區必比登店家完整追蹤名單，兩喜號未列入，用以佐證坊間「獲必比登」為訛傳