Xie Shopkeeper Milkfish Seafood Congee (Anping)

Review

Xie Shopkeeper sits in a lane near the corner of Yunhe Road and Gubao Street, a few minutes' walk from Tianhou Temple and Anping Fort. It only opened in 2018, but its old-style Taiwanese dishes and seafood congee have earned it a place on the Michelin Guide's Bib Gourmand list for several years running, including the 2026 edition.

The signature milkfish seafood congee is a southern Taiwanese rice-in-soup style: one bowl holds milkfish skin and flesh, fish balls, shrimp, clams and squid in a sweet seafood broth, with so many toppings you barely see the rice. Michelin also recommends the salt-steamed grouper, its sweet flesh and gelatinous skin paired with a savoury sauce. Everything is cooked to order and the shop stresses that it adds no MSG; there are also homestyle plates such as pan-fried milkfish belly, seafood rice noodles and blanched sweet potato leaves.

Diners often praise the fresh seafood and a rich broth that is not too salty, along with the oyster and braised pork rice bowl, and say staff are warm, so pointing at photos works fine if you cannot read the menu. Criticism mentions fish intestines that can be overcooked and tough, waits while dishes are cooked to order, a small dining room that fills at peak times, and prices a little above a typical milkfish congee stall.

According to Michelin, it opens Tuesday to Friday from 11 a.m. to 2 p.m. and 4:30 p.m. to 7:30 p.m., and on weekends from 11 a.m. straight through to 7:30 p.m., closing on Mondays; weekday hours vary slightly across sources, so check before you go. It is cash only, air-conditioned and takes phone reservations. Published prices are scarce, so go by the menu on site.

It suits travellers who want a clean, seafood-focused meal in Anping or who are curious about Michelin's value picks. One bowl of milkfish seafood congee makes a filling meal for one; groups of two or three can add salt-steamed grouper or pan-fried milkfish belly with a plate of greens.