Wang Ji Tempura

When talking about the most competitive and internationally acclaimed fried food battleground in Taiwan, Keelung Miaokou Night Market definitely holds a significant spot. Wang Ji Tempura, located at stall number 16 in the heart of the night market, has firmly established its king-level status in Keelung's culinary scene with its 'freshly fried tempura' that has been fragrant for over half a century. Regardless of weekdays or holidays, the small stall is always packed with a long queue of hungry patrons. As you approach the stall, the most striking sight is the enormous stainless steel wok. The staff skillfully and quickly shape fresh shark paste into thin slices and toss them into the bubbling hot oil. Amidst the sizzling sound of hot oil, the unique sweetness of pure fish paste and the savory aroma of fried oil continuously emanate – these are the most vibrant olfactory and visual signals exclusive to Keelung Miaokou. The undisputed star of the show here is the 'Signature Tempura,' meticulously handmade fresh every day. The shop still insists on using finely textured local fresh shark meat and premium sea fish, mixed into a paste without any added starch. They precisely control the heat to fry it to a perfect texture: slightly crispy on the outside, astonishingly chewy on the inside, and completely non-greasy. Served generously, the golden, glossy tempura covers the plate. Taking a big bite, the springy fish paste bursts with rich oceanic flavor in your mouth. The most crucial secret to its deliciousness lies in the special sweet and spicy sauce, simmered for a long time by the shop, and the fresh, chilled cucumber slices. The slightly spicy and sweet sauce perfectly coats each piece of chewy tempura, and when paired with the sweet and sour, crisp cucumber, the layers of flavor are incredibly rich. This seemingly simple yet exquisitely crafted freshly fried tempura not only fills the stomachs of countless people but also uses this taste to