Liuhe Night Market
六合夜市
Address
Liuhe 2nd Road, Xinxing District, Kaohsiung City, 800
City
KaohsiungMRT Station
🚇 Formosa Boulevard
Operating since the 1940s, Liuhe Night Market is Kaohsiung's most famous and historic night market, stretching 380 meters through the heart of the city. While it's become somewhat touristy over the decades, the food is still excellent and the atmosphere electric. The market is particularly famous for its stinky tofu (the fried kind that's crispy outside and tender inside), oyster omelets loaded with fresh seafood, and various fresh seafood dishes that showcase Kaohsiung's proximity to the ocean. Walking through on a busy night, you're surrounded by sizzling woks, vendors calling out, the smell of grilled meat and fried food mixing in the air, and crowds of people eating while standing, sitting on small stools, or walking while snacking. It's sensory overload in the best way, and it captures the energy and flavor of southern Taiwan's food culture.
Vendors & Stalls
4 vendors at this night market
Barbecue Skewers
The busiest food stall at Liuhe Night Market, operating from 5pm to 2:30am. This legendary barbecue stand serves perfectly grilled meat skewers with a secret marinade that has kept locals and tourists queuing for years. The aroma of charcoal-grilled meats fills the air as the skilled vendors work multiple grills simultaneously.
Cheng's Papaya Milk
Established in 1965, this iconic stall has been serving fresh fruit juices for nearly 60 years. Their signature papaya milk is made with fresh local papaya and creamy milk, blended to perfection. The shop maintains the traditional preparation methods that made them famous, never cutting corners on ingredients or quality.
Seafood Porridge
Operating from 7pm to 1am, this stall specializes in fresh seafood porridge, stir-fried clams, and other ocean delicacies. The porridge is cooked slowly until the rice grains break down into a creamy consistency, then topped with the freshest seafood from nearby Kaohsiung harbor.
Taiwanese Hotdog
Open 5pm-2am (closed Mondays & Tuesdays), this stall serves the famous "big sausage wrapped in small sausage" where a grilled Taiwanese sausage is wrapped in a glutinous rice sausage instead of a bread bun. The sticky rice provides a unique texture that perfectly complements the sweet and savory pork sausage.
Foods Available Here
Stinky Tofu
Stinky tofu, or chòu dòufu (臭豆腐), is a form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants.\n\nStinky tofu is usually served deep-fried (often served drizzled with sauce and topped with sour pickled vegetables), grilled, or added to a Sichuan mala soup base (with solid goose blood, pickled mustard greens, and pork intestines).
Papaya Milk
A refreshing Taiwanese beverage blending fresh papaya with milk and ice. This creamy, naturally sweet drink is a popular night market specialty, known for its smooth texture and tropical flavor.
Seafood Porridge
Taiwanese-style rice porridge cooked with fresh seafood including shrimp, fish, squid, and oysters. The savory broth is infused with ginger and garnished with scallions and cilantro, creating a comforting and flavorful dish.
Grilled Chicken Hearts
A beloved Taiwanese night market delicacy featuring fresh chicken hearts threaded onto bamboo skewers and grilled over charcoal until tender and slightly crispy at the edges. These bite-sized organ meats are seasoned with salt, white pepper, and five-spice powder, then brushed with a savory-sweet glaze while grilling. The result is a uniquely chewy texture with a rich, iron-forward flavor that's surprisingly mild and addictive. Often finished with a sprinkle of chili powder or black pepper, grilled chicken hearts are prized by Taiwanese locals as one of the most flavorful skewer options at barbecue stands.
Grilled Squid Skewers
Whole squid butterflied flat, scored in a crosshatch pattern, and skewered before being grilled over high heat at night market barbecue stands. The squid is basted with a sweet and savory sauce (often containing soy sauce, sugar, garlic, and sesame oil) as it cooks, creating a caramelized glaze. Finished with a generous sprinkling of toasted sesame seeds and sometimes fresh scallions, the squid becomes tender yet slightly chewy with crispy, charred edges. This iconic Taiwanese street food is seen at virtually every night market, with the aroma of grilling seafood drawing crowds throughout the evening.
Honey Barbecue Chicken Wings
Taiwanese night market chicken wings marinated in a sweet and savory honey-soy glaze, then grilled until the skin turns golden brown and slightly caramelized. The wings are cooked in vertical ovens or over charcoal grills, with vendors continuously basting them to build up layers of sticky, flavorful coating. The marinade typically includes honey, soy sauce, rice wine, garlic, and five-spice powder, creating a distinctly Taiwanese sweet-salty flavor profile. The meat stays juicy inside while the skin becomes crispy and lacquered. Found at nearly every night market barbecue stand, these wings are often enjoyed hot off the grill while walking through the market.
Taiwanese Sausages
Small sausage in large sausage (Chinese: 大腸包小腸; Pe̍h-ōe-jī: tōa-tn̂g pau sió-tn̂g; literally: "small intestine wrapped in large intestine") is a snack invented in Taiwan in the late 20th century. A segment of Taiwanese pork sausage is wrapped in a (slightly bigger and fatter) sticky rice sausage to make this delicacy, usually served chargrilled. It may be compared to a hot dog. Deluxe versions are available in night markets in Taiwan, with condiments such as pickled bokchoi, garlic, wasabi and thick soy sauce paste to complement the taste.
Pig's Blood Cake
Pig's blood cake is a street food delicacy served on a stick from market stalls in Taiwan. It is made with pork blood, sticky rice and soy broth. It is fried or steamed and coated in peanut flour. It is eaten as a snack. It can also be cooked in a hot pot. It is served hot by street vendors who keep it warmed in a wooden box or metal steamer. A description from Seriouseats described it as cross between a rice cake and mochi.