Ching-Shin Seafood

Not enough ratingsNT$500–1,000 / per personTaiwanese
11:00–19:00Penghu Xiyu Township
Long-standingLocal favoriteWorth the queue

VerdictXiyu seafood institution since 1968; get the prawns

A seafood institution founded in 1968 in Chidong Village, Xiyu, now run by the founder's daughters, who avoid frozen and farmed fish. Signatures include fried prawns with ginger vinegar, raw rock oysters, halfbeak sashimi and pumpkin rice noodles, served mostly as shared dishes behind a shell-covered facade.

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Review

Ching-Shin Seafood is in Chidong Village, Xiyu Township, and is the best-known seafood institution on the Xiyu loop. Smile Taiwan reports that it opened in 1968; founder Lu Jiu-ping trained at a Japanese restaurant in Kaohsiung, and after he passed away his three daughters took over. Trip.com describes it as a seafood shop of more than fifty years and notes that former president Chiang Ching-kuo reportedly ate here. The shell-covered exterior makes it easy to spot.

The house motto is honest ingredients and proper work, and the kitchen avoids frozen and farmed fish, with dishes changing by season. Signatures include fried prawns with ginger vinegar, raw rock oysters, halfbeak sashimi and sea urchin, plus home-style dishes like pumpkin rice noodles and Penghu luffa. It mostly serves shared banquet-style dishes, and none of the sources list exact prices; the bill depends on party size and the catch, and staff can suggest dishes to fit a budget.

Fans praise the fresh seafood and skilled cooking, and many single out the prawns and pumpkin rice noodles, saying it is worth a special trip to Xiyu. Complaints often mention prices higher than in Magong and hectic service, with some guests moved between tables several times. Popular dishes like the prawns may be limited to one per person, and some longtime diners feel it is not what it used to be.

Online listings show hours of about 11 a.m. to 2:30 p.m. and 5 to 7 p.m., so dinner service is short and you should arrive early. The address varies slightly between sources: most say No. 40-4, Chidong Village, while an older report says No. 77-2, so confirm before you go. People often wait before opening, so call ahead in peak season. It sits by the island loop road and is easy to reach by car or scooter.

It suits groups of friends or families wanting a proper seafood lunch on a Xiyu loop. Larger groups get better value; order the ginger vinegar prawns, raw rock oysters, pumpkin rice noodles and a seasonal fish, plus a plate of luffa. Solo travelers or pairs who want snacks can head to nearby Xiaoping's or the Wai'an area instead.

Why go

  • Ginger vinegar prawns are often one per person
  • Raw rock oysters and pumpkin noodles are musts
  • Shared dishes; better value in groups
  • Dinner ends at 7 p.m., so go early
  • Queues before opening; call in peak season
  • Pricier than Magong; ask for a budget menu

What people say

Liked

  • Fresh seafood, no frozen fish
  • Excellent fried prawns and pumpkin noodles
  • A storied shop of over fifty years

Complaints

  • Pricier than central Magong
  • Hectic service and seat changes
  • Popular dishes are limited

Summarized from the common views of bloggers, media and diners; not direct quotes.

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Location

澎湖縣西嶼鄉池東村40-4號Directions ↗

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Sources

This page is compiled from the articles below and rewritten in our own words. Hours and prices change, so check before you go.

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