Lunch At Yong An

No Gravatar

Photos by MJ Klein, including FOOD PHOTOS!

It’s been some time since we went to Yong An and the famous fishing port, so Hui-chen and I decided to head up there for lunch.  Yong An has some of the best and freshest seafood in Taiwan.

Lunch in Yong An

Lunch in Yong An

We went to the restaurant area and were immediately besieged with the hard-sell restaurant owners, hawking their wares to us.  It makes no sense at all because virtually all of the places have the exact same offerings – the difference is the chefs who do the cooking.

Lunch in Yong An

We ended up at a place were we’ve eaten before and had some good dishes.

Lunch in Yong An

Here’s some closeups of what’s in the tanks.  Here we see spiny lobster.

Lunch in Yong An

And on the right, some regular fin fish.

Lunch in Yong An

Down below, more fish and a crab.

Lunch in Yong An

Bottom left, more fish awaiting their fate.

Lunch in Yong An

If you look closely at the tanks you can pick out some unusual things, such as this lobster head.  It looks like the crab ate it.  That probably cost the owner a thousand NT dollars.

Lunch in Yong An

In the top right is some kind of a bottom fish.  The reason the last 2 photos aren’t so clear is because of the overflow water running down the front of the glass.

Now for the food we ordered (with Chinese names at the end):

Lunch in Yong An

Clams and basil.  This dish was excellent! 炒海瓜子

Lunch in Yong An

Next out is “kung bao” squid (just like Kung Bao Chicken in the USA, only squid). 宮保花枝

Lunch in Yong An

A nice soup with a cilantro (coriander) garnish.  This soup contains “mo larvae” 魩仔魚焿

Lunch in Yong An

Rice noodles with vegetables. 炒米粉

Lunch in Yong An

“Water lotus” with pork.  This dish was very nice. 炒水蓮

Lunch in Yong An

My favorite: deep fried oysters! 炸鮮蚵

Lunch in Yong An

Grilled fish chins!  These particular fish didn’t taste like the bottom of the lake, they being salt water free ranging wild fish.  These chins were fantastic. 烤魚下巴

Lunch in Yong An

This final shot is an overview of the entire table!  It was an epic meal to put it mildly!

Thanks for reading!  We welcome your comments and recommendations below.  You may use the ShareThis service below, or the Apture bar above for social media sharing.

(Visited 6 times, 1 visits today)

5 comments

    1. hi Mike. spiny lobster doesn’t have claws like the ones in New England. also Hui-chen and i think that the flavor is milder. recently we got a spiny lobster and were disappointed by the flavor, which was hard to distinguish from some of the other flavors that were in the dish. the only big piece of meat is the tail, and the legs are pretty useless, although some people like to spend time sucking out the meat from them. if you like New England lobster i think you would be disappointed by the spiny variety.

  1. Pingback: MJ Klein
  2. Good to see you are eating well my friend. I really get jacked off at the hawkers or touts, thankfully it doesn’t happen in sleepy Isaan but Bangkok and such they can be a pain in the arse.

    As you said, in some areas there are 10 restauraunts selling the identical thing at the same prices and if we find one that has served good food we keep going back there (boring I know)

    Fish chins, are they like the gills??? What do they taste like? They look very cricpy.

    I miss rock lobster (we call crayfish) from back home, have never tasted better than from off the boat fresh out of the live tank. Tried some of the lobster here in Thailand, it was good but not like home. Much like the steak here 🙂

    Thanks for sharing and making me hungry.
    Brunty´s last post ..Boxing Day in Isaan Thailand

    1. Brunty, yeah i’m the say way – those hard sell pushy types irk me. i actually had to shush the woman because i was trying to hear what my wife was saying, and she kept interrupting with stuff about what they have on the menu.

      the fish chins are also sometimes called fish “collars” – they are literally the bottom jaw of the fish and often include the front pectoral fins. if grilled properly they are crispy on the outside with the fat being soft and almost liquid inside. the chins feature dark meat and fat, and it makes a nice meal. fish fat rocks, IMO.

      i would like to try the crayfish from Australia as i have never had it before. the spiny lobster we have here is rather disappointing. especially since Hui-chen has has the New England Maine lobster recently! thanks and take care Brunty.

Comments are closed.