📍 Xinyi District, Taipei City (near the MRT Xiangshan Station)
Recently popular restaurant | Modestly adjusted sour fish to fit Taiwanese tastes 🐟

Diao Min has two locations in Xinyi District, with the later opening Xinyi Songren store being relatively hidden, located on B1 of ATT Valley.

On weekdays, there is usually no need to queue; you can go directly to the counter to get a menu, and after ordering, you can enter the restaurant directly.

🥘
Order items:
🍲 Secret Pot Sour Fish (NT$ 898) Large size
Add wide vermicelli, deep-fried dough sticks, and pork belly (NT$ 49 each):

Before the pandemic, when sour fish wasn't popular in Taiwan, I had eaten it at a chain restaurant in Shanghai. The oiliness, spiciness, and sourness there were at a level that I felt was hard for an average Taiwanese person to accept.

When I first tried Diao Min, I was worried, but luckily, I found it to be very mild sour fish 🤣 Although it was still quite oily, the sourness and spiciness were reduced significantly, similar to the sourness found in sour cabbage with pork dishes.

The soup was barely drinkable, but you could add pork bone white soup to mellow out the spiciness, and the texture of the fish was also quite good. It's a taste that I would miss after not having it for a while 🫶🏻

🪆 Muthang Cabbage (NT$ 90):
Vegetable dish cooked in broth, this time I felt the vegetable stems were still quite hard and not cooked until soft, so I wouldn't recommend it!

Diaomin Pickled Fish
There are two branches in Xinyi. The one on B1 opposite Yuanbai is less popular! We don’t have to queue up to be seated directly during dinner on weekdays ~ it’s a small blessing

Bring foreign friends to eat
Four people ordered the pickled fish and tomato fish, the smallest portion (medium size)
Celery is added to the tomato fish, which greatly affects the taste. But it is not spicy. Foreign friends prefer this taste.
Pickled fish is my love! Spicy and oily, more than addictive⋯
I mixed the oil with the rice and unconsciously ate a bowl of rice (originally I only wanted to eat half a bowl...)
I think a must-add is the fish skin! Super crispy and fragrant, you can decide how long to soak the pickled fish soup according to your favorite taste~
The yuba is a bit too hard and the texture is not what I expected. I won’t add more next time~
The drink is a big one, 700cc. If you don’t mind, you can share it.