Shrimp Rice 虾仁饭
Shrimp Rice is featured among the local specialties of Taiwan.
Shrimp Rice (虾仁饭) is a Tainan (臺南) dish in which shrimp-flavoured broth is cooked into rice. The city's cultural food guide documents Jipin (集品) as one local example, using freshly peeled huoshao shrimp (火燒蝦) and bonito stock.
How it is made
In Jipin's preparation, shrimp and scallions are stir-fried over high heat. The shrimp juices go into bonito stock seasoned with soy sauce, sugar and a little salt. This liquid forms the sauce for the rice. Lard is added, then the rice is stirred over high heat so it takes up both the bonito sauce and shrimp juices. The previously cooked shrimp are placed on top.
Where it comes from
Tainan's West Central District (中西區) Office traces another local business, Aizaicheng (矮仔成), to 1922. Founder Ye Cheng (葉成) trained at Mingyue Lou (明月樓), a Japanese restaurant, before developing his shrimp rice at Ximen Market (西門市場).
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-30. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Tainan-style shrimp rice (xia ren fan), a bowl of rice cooked with shrimp · 台南虾仁饭，米饭配虾仁Photo: ChingHua Chung · CC BY 2.0 · taken 2014-01-11Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
