Lukang Rou Geng Quan

Review

Lukang Rou Geng Quan was founded in 1964 on Gongyuan 1st Road beside the First Market, right next to Wang Wang Misua Paste, and is described as a long-running name that Lukang people grow up eating. Supertaste says business has always been strong, and a 2025 TVBS report on old-street food listed it alongside Wang Wang as a must-eat in Lukang.

The signature is squid and pork thick soup, with pork paste balls, squid, fried pork, shiitake and bamboo shoot strips. Reports describe the pork paste as firm and springy with plump pieces, two or three slices of thick, crunchy squid per bowl, and fried pork that is crisp outside and tender inside. The broth is lightly thickened with a touch of sweetness, and cilantro makes it more fragrant. You can have it with noodles, rice vermicelli, glass noodles or rice, and there are various side dishes; the bowl is generous and well loaded.

Most reviews praise the plentiful toppings, bouncy pork paste and sweet, clean broth, which pairs nicely with the house sauce. Some find it rather mild overall, so those used to strong flavors may want more punch. A nutritionist quoted in one report suggests ordering it with vermicelli or glass noodles plus a side dish for extra protein and a more balanced meal. A 2022 report gave the price as NT$35, while newer articles say NT$40; check on site.

Sources list different hours: some say 6:00 a.m. to 2:30 p.m., others until 6:30 p.m., and weekends usually run later, so confirm before going. Because it shares a wall with Wang Wang, many visitors eat at both in one trip, and breakfast is the busiest time. It is a traditional eatery with simple seating and quick service.

It suits anyone who wants to try several local snacks around the First Market. Order a squid and pork thick soup with vermicelli or glass noodles, add a side dish, and pick up a misua paste next door for a classic Lukang breakfast. If you arrive in the afternoon, check the hours first.