[Michelin Bib Gourmand Recommended! Tainan Anping's 'Wang's Fish Skin' - Exquisite Fish Skin Soup and Crispy Pan-Fried Fish Bell

Venturing to the Anping Canal in Tainan, the absolute first stop for foodies lining up at dawn is this legendary establishment, repeatedly honored with a Michelin Bib Gourmand – 'Wang's Fish Skin'! Opening its doors at 4 AM, the eatery is already packed with eager diners, a bustling hub that represents an irreplaceable Tainan breakfast for countless locals and travelers! Here, the soul dish that every table must order is the 'Signature Fish Skin Soup'! Unlike the thin, translucent fish skin, they use fresh milkfish skin attached to a generous layer of flesh. The meat is tender and fresh, while the skin is Q-bouncy and smooth. The clear broth, slow-simmered with abundant fish bones, is mellow and sweet. Ginger slivers are added to remove any fishiness and enhance the flavor. Dip the fish skin into the specially made sweet soy paste and freshly squeezed wasabi for a slightly pungent yet sweet and incredibly satisfying bite! Their pan-fried dishes are also rice-killers! The must-try 'Pan-Fried Milkfish Belly' features fish skin fried to a golden crisp, making a satisfying crunch. The thick, fatty belly in the middle melts in your mouth. Dip it in some pepper salt and take a big bite for a crispy exterior, tender interior, and rich, fatty aroma. Pair it with a bowl of 'Hand-Cut Pork Belly Rice' drizzled with black, gelatinous goodness – the savory-sweet, smooth texture is spot on! Savvy early birds also snag the limited 'Pan-Fried Fish Intestines,' which are charred, crispy, slightly bitter, and pleasantly sweet. You'll definitely miss out if you're late!