饗咬好佳蚵嗲 · Xiang Yao Hao Jia Oyster Fritters | Forty years of old-style frying at Nanjichang Night Market
At Nanjichang Night Market, the lively counter has served for over forty years. A Chiayi family brought rice-batter fritters to Taipei, still grinding batter, cooking sauce, and selecting ingredients. Many fritters and vegetable rolls are fried to order, and their golden heat is the stall's clearest memory.
Hao Jia Oyster Fritter
The signature begins with rice batter. Finely cut cabbage, onion, and scallion enclose daily fresh oysters before battering and frying. The shell is thin, golden, crisp but not hard; vegetables stay moist and sweet, and oysters remain savory. Cut pieces reveal full filling, while house sweet chili rice sauce links all flavors.
Fried Radish Cake
Thick bars fry evenly brown, with a thin crisp ring and soft delicate center. A faint crack gives way to dense rice aroma. Its simple taste alternates well with fritters, and sauce adds sweet heat. Without heavy batter, both the cake and browned corners remain clear.
Celery Roll
A light coat wraps cut celery into a long golden roll. It crunches outside while the stalk keeps crispness, fragrance, and tender fiber. Fresher than common chive rolls, it avoids tasting only of oil. A little house sauce supports the herbal aroma.
For a first visit, combine Hao Jia Oyster Fritter, Fried Radish Cake, and Celery Roll for seafood, rice, and vegetable aromas. Fresh frying takes time; when busy, confirm line and seats and state all sauce requests at once.
- Location:Stall number 28, Nanjichang Night Market.
- Highlights:A stall of over forty years continuing old Chiayi rice-batter frying.
- Preparation:The shop prepares batter, sauce, and many ingredients; food is fried to order.
- Space:Bright and open, with the counter and frying visible.
- Reminder:Queue on site for dine-in or takeaway; request sauce changes beforehand.
Old-stall appeal in thin batter, fresh filling, and fryer heat
饗咬好佳蚵嗲 · Xiang Yao Hao Jia Oyster Fritters keeps each ingredient distinct: thin batter around sweet oyster filling, crisp-soft rice aroma in radish cake, and refreshing celery crunch. House sweet chili rice sauce and fresh heat join old craft with an updated stall. At Nanjichang, allow time and savor the combination slowly.
