Beinan Pig Blood Soup is a soup simmered from fresh warm pig blood, chives, and pickled mustard greens, served around Gengsheng North Road and Chuangguang Road in Taitung City — "Beinan" here names the old Beinan Canal district, not any single shop. Hou Ji Beinan Pig Blood Soup, founded in 1958, has been passed down three generations and run for nearly seventy years, making it one of the area's most representative long-established shops; a separate shop on Chuangguang Road, run by different owners, is frequently confused with it by out-of-town visitors.
Hou Ji Beinan Pig Blood Soup was founded in 1958 by a proprietor known as Hou Mama, starting as a roadside stall; it has now been passed down three generations over nearly seventy years, operating at No. 76 Gengsheng North Road, Taitung City, and advertises itself as having "no other branches." A separate shop on Chuangguang Road, under different ownership, is often confused with it by visitors. "Beinan" refers to the old place name of the Beinan Canal area, once the site of Taitung's early market and slaughterhouse, where readily available fresh warm pig blood gave rise to this local soup tradition.
What is Beinan Pig Blood Soup?
Beinan Pig Blood Soup is a soup made primarily from fresh warm pig blood, chives, and pickled mustard greens, sometimes with pork large intestine, simmered in a pork bone broth. "Beinan" refers to the Beinan Canal district of Taitung City around Gengsheng North Road and Chuangguang Road — an old place name, the former territory of the Puyuma people — not a specific township. The pig blood must be fresh and warm-slaughtered to achieve its soft, flavorful texture. Chive segments add fragrance and cut the richness. The broth is typically clean and light. It is commonly eaten for breakfast or as a late-night snack alongside a fried dough stick or lard mixed rice.
Why Beinan? The Beinan Canal area was the site of the early Taitung market and slaughterhouse, making fresh warm pig blood readily available and giving rise to the local street-food culture here. The most representative shop is Hou Ji Beinan Pig Blood Soup, which claims 70 years of history across three generations with "no other branches"; another shop on Chuangguang Road claims 50 years. The two are run by different owners and are often confused by out-of-town visitors, but both are long-established local shops in the same Gengsheng North Road / Chuangguang Road area. The important thing is this flavor lineage, not the uniqueness of any single shop.
How to eat it the authentic way
Local knowledge
Verified sources (sponsored content filtered)
- Hou Ji Beinan Pig Blood Soup claims 70 years of history across three generations and "no other branches" — the representative long-established shop on Gengsheng North Road.
- A separate shop on Chuangguang Road also claims 50 years; the two different operators are frequently confused by out-of-town visitors.
- The Beinan Canal area was the site of the early Taitung market and slaughterhouse — the root from which this pig blood soup culture grew.
Practical tips
- "Beinan Pig Blood Soup" is a category, not a single shop. Don't assume there is only one authentic version — try multiple places and compare.
- Opens as early as 5 or 6 a.m. and most stalls close in the afternoon. Arrive early or you will miss out.
- Queues at peak weekend breakfast hours can be long and seating is limited. Takeaway — soup and rice in separate containers eaten nearby — is a common option.
Data compiled from the Taitung County Government Department of Transportation and Tourism Development, township and village farmers' associations, and large-scale public reviews. Sponsored listings have been filtered out. Photos will be replaced with exclusive channel footage after Dio's on-site shoot.
Frequently Asked Questions
What does "Beinan" refer to in Beinan Pig Blood Soup?
It refers to the old Beinan Canal district around Gengsheng North Road and Chuangguang Road in Taitung City, not a specific township or a single shop's name.
How long has Hou Ji Beinan Pig Blood Soup been open?
It was founded in 1958 by a proprietor known as Hou Mama, starting as a roadside stall, and has been passed down three generations over nearly seventy years.
Is there only one authentic Beinan Pig Blood Soup shop?
No — Hou Ji on Gengsheng North Road and a separate shop on Chuangguang Road are both long-established local shops under different owners, and visitors often mix them up.
When is the best time to eat it?
Most old shops open as early as 5 or 6 a.m., and having a bowl for breakfast is the most authentic experience since many close by early afternoon.
Sources
- 台東美食｜卑南豬血湯。更生北路七十年老店！ — 侯記1958年創業、三代傳承、地址等細節
- 卑南豬血湯 | 台東觀光旅遊網 — 台東縣政府官方旅遊網收錄店家資訊