✨ AI Quick Take
Tucked by the entrance to Longquan Market in an alley off Shida Road, 龍泉深海鮮魚湯 has built a regular following with fish soup cooked to order, fish-floss braised pork rice, and its Tasty Chicken Leg. Work at the stall is brisk; fish, skin, and oysters each contribute their own savor to the hot broth, while fish floss adds a dry, fragrant layer to the pork rice. It is a neighborhood shop where rice, sides, and clear soup easily form a complete meal—simple in flavor but never short on detail.
Setting and dining atmosphere:
The stall is right at the traditional market entrance, with its cooking area close to the limited seating. Order a fish soup and it is cooked directly before you. When busy, diners may sit close together, and the whole experience follows the quick rhythm typical of market food. Nearby residents mingle with travelers who sought it out; ginger, scallions, and steam rise from the pots on one side while side dishes sit neatly arranged on the other. There is no polished décor, but the open kitchen supplies an honest sense of place.
Location and dining notes:
The address is 台北市大安區師大路117巷7號, at the entrance to Longquan Market opposite Gufeng Park, about a three-to-five-minute walk from Exit 3 of Taipower Building Station. Seating is tight, so pay attention to arrangements at peak times. The fish soup uses freshly cooked skin-on, bone-in cuts; the skin is springy, but mind the bones as you eat. For a varied meal, pair braised pork rice with chicken and braised cabbage, then finish with clear soup.
Menu highlights:
● Braised Pork Rice
White rice is topped first with gelatinous braised pork and then a layer of fish floss. The braise, largely pork skin, comes in a thick, salty-savory sauce. The floss begins dry and crisp, then gradually softens on contact with the gravy. Mixed into the rice, the two textures bring both oily stickiness and fine fish fragrance. The grains remain distinct after absorbing the sauce; satisfying alone, it contrasts even better with fresh fish soup.
● Braised Cabbage
The cabbage is cooked soft and absorbs the broth's natural sweetness. Wood ear, carrot, and tofu skin keep the texture from becoming uniformly tender: wood ear adds a light crunch, while tofu skin holds the braising juices in its fibers. Mild and comforting, it fits between bites of pork rice and chicken and brings vegetable sweetness and moisture to the meal.
● Tasty Chicken Leg
Slices of poached chicken leg arrive with thick soy sauce and shredded ginger. The thin skin is smooth with a light snap; the leg meat stays moist and resilient rather than dry or crumbly. Try it plain to appreciate the skin and juices, then dip lightly to bring out salty sweetness and ginger fragrance. Its savor differs from the fish soup, making them natural companions.
● Fresh Fish and Oyster Soup
Ginger, scallion, and a little rice wine perfume the clear broth. Fish cooked to order retains a firm spring, its skin adds gelatinous texture, and plump juicy oysters deepen the taste of the sea. The clear, light soup holds a mix of tender belly meat, skin, and bone-edge cuts. Drink slowly and remember to watch for fish bones.
The fullest combination here puts the rich aroma of fish-floss braised pork rice, the tender bounce of poached chicken, and the clean savor of freshly cooked fish soup on one table.
Ordering notes
- For a complete meal, pair braised pork rice with chicken leg and add fresh fish and oyster soup.
- Some fish pieces contain bones, so watch for fine bones when sipping the soup or picking up fish.
- There are few seats at the stall, and the pace feels tighter during busy periods.
The appeal of 龍泉深海鮮魚湯 lies in bringing together a market stall's efficiency and the nuance of freshly cooked fish soup. The pork rice carries fish-floss fragrance, the chicken leg is silky and tender, and the braised cabbage gentle, before the fish-and-oyster soup gives a clean finish. Follow the lanes off Shida Road and it is easy to turn these everyday dishes into a memorable set.
