Kao Chi Stir-fried Squid Soup

Review

Kao Chi Stir-fried Squid sits on Gongkou Street in the lanes around Huangshi Market beside Cihui Temple, a short walk from Fuzhong MRT. It is one of the most frequently mentioned old stalls in the area: several food outlets include it in their Fuzhong and Huangshi Market lists, and one notes that its prices have barely risen over decades, making it a taste many locals grew up with.

The signature stir-fried squid follows a southern Taiwanese method: squid is flash-fried over high heat and then thickened into a soup. The broth is sweet and sour with a touch of heat, generously loaded, and the squid stays crunchy and springy. Another favourite is the fried trio: radish cake crisp outside and soft inside, plus freshly fried sticky rice sausage and taro cake. Many people make a meal of one bowl of soup with two or three fried items.

Praise focuses on the generous squid, crisp fried snacks and low prices, with many singling out the radish cake. On the other hand, some find the soup too sweet, heavy on MSG or a little salty. Seating is very limited, some say it is takeaway only, and eating in the market on a summer day can be hot and stuffy.

Online listings give hours of about 7:30 am to 4:30 pm, closed Mondays like the market; one outlet says roughly 8 am to 5 pm, so check before going. Prices vary between sources: squid soup about NT$45 to 50, radish cake NT$20 to 25, sticky rice sausage NT$10 and taro cake NT$15. Weekday lunch is busy and weekends see long lines, so avoid 11:30 am to 1 pm; fried items may sell out in the afternoon. Parking around the market is hard, so take the MRT.

It suits anyone exploring Huangshi Market or visiting Cihui Temple, or wanting an old Banqiao taste on a small budget. First-timers can order a bowl of stir-fried squid with fried radish cake and sticky rice sausage; two people can add taro cake to share. If you dislike sweetness, ask for less sauce; chilli lovers can add their own.