Fort Zeelandia
former fort in Tainan
City hotel guide
Xinying
Hotel archive, loyalty coverage, and guest-verified insight entry points for Xinying.
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🕐 Asia/Taipei · 💱 TWD
Getting there & around
🚆 Balin Station🚆 Shanhua Station🚆 Nanke Station🚆 Xinshi Station🚆 Tainan TR station🚆 Daqiao railway station🚆 Yongkang Station🚆 Tainan HSR station
Nearby attractions
Fort Provintia
former fort in Tainan
Taijiang National Park
national park in Tainan, Taiwan
St. John's Cathedral
cathedral in Chiayi City
Monument of Tropic of Cancer, Chiayi
monument in Shuishang, Chiayi County, Taiwan
National Museum of Taiwan History
history museum in Tainan, Taiwan
Eternal Golden Castle
fortification
Chiayi Municipal Museum
museum in Chiayi City
Tainan Confucian Temple
Confucian temple in Tainan, Taiwan
National Museum of Taiwan Literature
public art museum in Tainan, Taiwan
Chimei Museum
museum in Tainan, Taiwan
Taiwan Salt Museum
museum in Tainan, Taiwan
Dining
Chang Ying Seafood House
The "Mothers of the Field" programme trains rural women to start their own businesses selling local specialities – and this small shop is one such establishment. It prides itself on milkfish that is farmed by the women themselves and certified additive-free. Its signature milkfish fillet is aged and seared in its own oil for crispness and umami. Try the three-cup milkfish sausage, and the jiggly sweet potato jelly with house-made brown sugar, too.
Lien Wu Chiao Lamb Soup
Founded over 70 years ago, this eatery is justly proud of its famous lamb soup, which is simmered for at least four hours before the Chinese angelica is added for fragrance and invigorating effects. Lamb from central Taiwan is slaughtered and shipped to the shop on the same day to ensure freshness. Scalding soup is poured over the raw sliced lamb cooking it to medium rare. Also try the bouncy lamb skin roll, available on holidays only, and the braised pork rice made with lamb fat.
Dong Shang Taiwanese Seafood
For over three decades, the owner-chef has been supporting charitable causes and cooking for the disadvantaged. Regulars come here not just for his classic banquet dishes, but also for his vision of using only local, eco-friendly ingredients. All dishes, including the array of signature milkfish items, and ‘herbal’ prawns farmed without antibiotics and harmful chemicals, are available in different portion sizes.
Lumière
In stark contrast to the century-old façade, the interior juxtaposes local serpentine stone and cypress wood for a sleek, Nordic vibe. The owner remodelled the family manor she inherited and manages the business; her partner, who received formal training in France, helms the kitchen. The menu showcases local ingredients such as Muscovy duck or glue berries into culinary gems using French techniques. To honour the family's roots in poultry farming, the menu includes a signature egg dish that celebrates their history.
WebsiteShang Hao Chih Beef Soup
The early bird gets the worm; you really need to come early to get a taste of this restaurant’s famous beef soup – it tends to sell out before 11 am. Those in the know go for the hand-sliced Taiwanese beef in a beef bone stock that is amber-coloured and deeply flavoured, followed by stir-fried beef or offal and a bowl of braised pork rice on the side. The rice is slow cooked with pork rind and peanuts for exceptional richness.
Kaiyuan Red-cook Spanish Mackerel
The absence of both an obvious sign and air conditioning hasn’t deterred hungry locals from flocking here from 7am till late over the past four decades. With generous chunks of deep-fried Spanish mackerel in a stock made with halibut, bonito and fried garlic, the eponymous thick soup makes a great meal by itself or a snack between meals. If you’re lucky, you may even get to try the deep-fried mackerel skin that offers great seafood umami.
A Xing Shi Mu Yu
This place that started out as a corner stall some 30 years ago is now a fully-fledged joint with a bright, clean room… but the friendly service and bustling ambience haven't changed! Freshly slaughtered milkfish is the main draw – as a soup slow cooked with milkfish bone and head for natural sweetness, or fried milkfish belly with crispy skin and tender flesh. Rife with rustic aromas, the garlic rice drizzled with lard is the breakfast of choice for many.
Hsi Lo Tien Beef Soup
Its hallmark beef soup is simmered with beef bones, brisket, fat and onion and thin slices of lean beef are added just before serving. Pour on a dash of rice wine for extra fragrance or dip the beef in the fiery homemade chilli sauce for a kick. The broth delivers serious umami, while the sliced beef is tender and flavourful. To sample the varied textures and flavours of different beef cuts, also try cold beef appetisers and stir-fries.
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