Seasonal fruit juices served at the Ren 3rd Road entrance. A refreshing starting point before working through the numbered stalls.

Famous for its soft, traditional glutinous rice sausage made with real pig casings—a texture markedly different from factory-made versions. Served alongside pig blood soup.

A staple pairing: oil rice seasoned with soy and shiitake mushrooms, alongside a thick soup with generous chunks of local crab. Order both together.

Operates 12:00–20:00. Noted for its old-style flavor that avoids the excessive sweetness common in modern versions. After 20:00 the same stall shifts to fried rice and intestine soup for the late-night crowd.

Operates 22:00–08:00 (closed Sundays). A vital hub for Keelung's late-night maritime and logistics community, serving swordfish rice and fresh fish soup through the night.

Three generations of history. The rib soup is valued for its clean, unfussy broth—a restraint that keeps regulars coming back over flashier competitors.

Deep-fried rolls filled with pork, onions, and water chestnuts for a satisfying crunch. The old-style preparation uses a bean curd skin wrapper rather than modern alternatives.

A 75-year institution using high-quality fish paste, resulting in a springier, more flavorful fritter than cheaper competitors. Served with a signature sweet-and-sour dipping sauce.

A rare, traditional Hokkien dish made from noodles composed of mung bean flour. The noodles are thicker and starchier than regular vermicelli, creating a distinctly hearty broth.

Rice slurry is poured onto the rim of a large wok to steam, then scraped into a broth loaded with pork, shrimp, cabbage, and dried mushrooms. The technique is unique to Keelung and rarely executed this well elsewhere.

Highly recommended by local food critics for its balanced fat-to-lean meat ratio. The braising liquid is reduced to a glossy soy glaze that coats the rice rather than making it soggy.

Over a century old. The braised pork rice is considered one of the best in Taiwan for its price—the stall number itself has become a brand name recognized throughout Northern Taiwan.

Glutinous rice balls served in a naturally sweet fermented rice broth. The jiu niang preparation is an older technique that provides a gentle warmth and complex sweetness.

The thick noodles (da mian) are pan-fried for a slightly crisp exterior, while the squid soup highlights the freshness of locally sourced cuttlefish.

The stall credited with sparking the local craze for hand-stirred bubble shaved ice. Compare directly with Stall 37 to find your preferred style.

Open 24 hours; a late-night comfort meal for many Keelung residents. The congee is kept at a rolling simmer all night, with various toppings available to customize the bowl.

Bite-sized portions of fried fish paste designed to be eaten while walking. The compact size delivers the same springy texture as a full tempura piece in a single, convenient bite.

Small, garlic-heavy sausages among the most popular walking snacks in the entire market. The garlic intensity sets them apart from the sweeter sausages common elsewhere.

A fusion of Taiwanese braised pork soup and Japanese-influenced curry rice. The curry used is a specific Taiwanese blend—spiced with turmeric and slightly sweet—reflecting Keelung's port-city ingredient imports.

Known for its deep-fried bread and rich mayo filling. The name is tongue-in-cheek—this is a decidedly indulgent snack and a recognized icon of Keelung's culinary identity.

Traditional crispy sesame rice crackers coated in maltose and sesame seeds. Frequently purchased as omiyage (souvenirs) to bring back to Taipei.

Over 60 years old; specializes in steamed cakes made from rice flour and taro. The low-key presentation belies the technical precision required to achieve the correct glutinous texture.

Simple, traditional preparation that emphasizes the chewy texture of the thick wheat noodles. Daytime only. The wok technique is straightforward but requires precise timing.

Unlike the soy-red braised versions common in Southern Taiwan, Ji's broth is white and creamy—achieved through hours of simmering pork bones and knuckles until the gelatin fully emulsifies. This 'original juice' (原汁) approach is a hallmark of Keelung's culinary identity.

A social anchor where multi-generational families gather after dinner. Their 'Bao Xin' filled pearls are technically demanding—a specialty rarely found in modern chain dessert shops.