绿意民宿

Founded in 1935, this shop claims to be the creator of calamari rice noodle soup. Into the third generation, the owner still insists on making thick rice noodles with brown rice for its fragrance and firm texture. Calamari from Indonesian waters are cooked in a clear broth with intense flavour, a hint of peppery aroma and a sweet aftertaste. The shop is a bit congested, but clean and air-conditioned. Expect to queue for a table on holidays.

Shaved ice is mandatory for anyone spending a summer afternoon in scorching Tainan. But even in winter, shaved ice has its loyal fans. For over 50 years, Yuan Zai Hui has been specialising in eight-treasure shaved ice, traditionally with eight toppings. But the owners serve a simplified version allowing customers to choose five toppings out of 10-plus house-made choices. Signature include mini mochi balls, candied taro and tapioca wedges.

A household name for over 60 years, Amei was remodelled when it moved to this venue. Red tablecloths add colour to the wood-rich interior. The small menu is big on banquet classics and century-old recipes, combining the natural umami of ingredients with the locals’ love of savoury-sweet dishes. Rou mi xia is a thick broth of diced veggies topped with deep-fried whiskered velvet shrimps from Anping. Ask about items that need pre-ordering when booking.

This century-old Chinese medicine shop was converted into a restaurant specialising in therapeutic food. The sixth-generation owner intentionally kept the apothecary cabinets and used some inscribed plaques as dining tables. Eight tonic soups are offered each day, all tasty and mild in herbal flavour – refer to the menu for their medicinal actions. Make it a complete meal by ordering a set – with noodles tossed in sesame oil, a drink and sweet soup.

Over 70 years ago, a stall opened by a small park and the owner would sit on a tiny stool to blanch the noodles, to be tossed in pork sauce or served in soup. Nowadays, the park no longer exists, but the owner still sits on a stool like the old days. Soup noodles are recommended – silky, al dente thin egg noodles in a flavoursome broth, topped with velvet shrimps and braised minced pork. Do order sides or braised dishes on top.

The owner had been selling fried eels and squids for ages before he started serving migao by chance in 1985. Surprisingly, his sticky rice topped with braised pork, sliced cucumber, fish floss and peanut quickly surpassed his original offerings in popularity – and he has focused on migao and sishen herbal soup ever since. The gravy on his migao has a peppery aroma to go alongside the rich and deep flavours.

Fu Tai Table began as a street vendor over 80 years ago, but not until 2015 did it have a permanent address. It's the perfect place to experience the unique fan zhuo zai culture – diners order a bowl of braised pork rice with several small plates that arrive at the table stacked on top of each other on a tray. Look for the menu on the blackboard. Made fresh daily, the soup with assorted meatballs is also worth trying for its bouncy texture and deep umami.