Taiwan Food Atlas

Douliu Squid Thick Soup

A starch-thickened broth lifted by Gukeng bamboo shoots — a working-class staple that's been Douliu's for over six decades
📍 Yunlin · Douliu🏆 Specialty-tier · Soups🦑 A thick broth lifted by Gukeng bamboo shoots

Douliu Squid Thick Soup is a Yunlin working-class soup made from rehydrated squid pieces in a starch-thickened broth built with Gukeng bamboo shoots, represented by A Guo Shi Squid Thick Soup — founded in 1952, now in its third generation after more than 70 years, and listed in the Yunlin County Government's "Yunlin Top 100." At an old stall on Douliu's Datong Road, the busiest hours are three or four in the afternoon, when squid pieces simmer in the broth and a finishing touch of cilantro and black vinegar rounds out a sweet-sour bowl that locals have loved from student days into middle age.

A Guo Shi Squid Thick Soup was founded in 1952 and has been passed down through three generations over more than 70 years; it's featured in the Yunlin County Government's "Yunlin Top 100" list and is known for its rare squid beak thick soup and a broth enriched with Gukeng bamboo shoots.

What is Douliu Squid Thick Soup

The centerpiece is rehydrated dried squid: dried squid is soaked in alkaline or cold water for an extended time until it plumps up, then cut into pieces, coated in a thin layer of fish paste to hold their shape, and cooked in the thickened broth. The broth uses bonito or pork bone stock as its base, boosted with shredded bamboo shoots from Gukeng for a natural sweetness; it's then lightly thickened with starch and finished at serving with cilantro, black vinegar, and white pepper. The soup is sweet-sour and appetite-stimulating, the broth silky smooth, and the squid retains a firm, pleasantly chewy bite — Douliu's most representative soup.

The landmark shop for Douliu squid thick soup is A Guo Shi Squid Thick Soup, established in 1952 and now in its third generation after more than 70 years. It was included in the Yunlin County Government's "Yunlin Top 100" selection. Its signature is squid beak thick soup — a rare item across Taiwan — and the use of Gukeng bamboo shoots to build the broth's base, lending the soup a clean mountain sweetness. Multiple veteran squid thick soup stalls also operate along Douliu's Yunji Street, Minsheng Road, and Datong Road, each with their own following, forming a working-class soup cluster in the city — a category-level landmark.

How to eat Douliu Squid Thick Soup the authentic way

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Thick soup + dry noodlesThe Douliu way is a bowl of squid thick soup alongside a serving of dry noodles or braised pork rice — soup and carbs separate, soup to flavor and rice to fill. Don't order just the soup.
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Order the squid beak thick soupThe squid beak (the squid's mouthpiece) is crunchier and springier than the body — only veteran shops carry it. If it's available, order a bowl to try it. Don't just get regular squid thick soup.
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Add black vinegar yourselfBlack vinegar and white pepper are on the table to adjust to taste; try the soup plain first so you can appreciate the sweetness of the Gukeng bamboo shoot broth before adding anything.
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Afternoon tea hour is peak timeDouliu squid thick soup is sold from morning through evening, but three or four in the afternoon is when locals come for their afternoon snack — the most authentic atmosphere.

Local knowledge

Objective endorsements (sponsored content filtered out)

  • A Guo Shi Squid Thick Soup was established in 1952, has been passed down through three generations over more than 70 years, and is included in the Yunlin County Government's "Yunlin Top 100"
  • A Guo Shi is known for its squid beak thick soup (a rare item across Taiwan) and uses Gukeng bamboo shoots to build the broth's sweetness
  • The area around Douliu's Datong Road and Yunji Street has formed a squid thick soup category cluster with multiple veteran stalls side by side

Visitor tips

  • Squid thick soup stalls tend to be busiest from afternoon tea time through evening; popular shops can have lunchtime queues, but seating is easier in the afternoon
  • Parking in central Douliu is difficult; park near Douliu Train Station and walk to find food
  • Combine with Douliu ba-wan, Taiping Old Street, and Yunzhong Street community to plan a Douliu half-day street food route

Data compiled from the Yunlin County Government Department of Culture and Tourism, township-level farmers' associations, and large volumes of public reviews; sponsored content has been filtered out. Photos to be replaced with channel-exclusive material after Dio's on-site shoot.

Frequently Asked Questions

How long has A Guo Shi Squid Thick Soup been open?

A Guo Shi Squid Thick Soup was founded in 1952 and has been passed down through three generations for over 70 years; it's included in the Yunlin County Government's "Yunlin Top 100."

What makes Douliu squid thick soup's broth distinctive?

The broth is based on bonito or pork bone stock boosted with shredded bamboo shoots from Gukeng, a defining flavor that sets Douliu's version apart from other regions.

What is squid beak thick soup?

Squid beak refers to the squid's mouthpiece, which has a crunchier, springier texture; it's one of A Guo Shi's signature items and a rare offering across Taiwan.

When is the best time to eat Douliu squid thick soup?

Most stalls sell from morning through evening, but three or four in the afternoon is when locals come for their afternoon snack, giving the most authentic atmosphere.

Sources

🗺️ View on the map ← All Yunlin dishes