“ Southern Fujianese cooking puts an emphasis on soups, ” says Cao Mingzong, a cultural historian who lives in Keelung. Taiwanese xiaochi put a lot of emphasis on thick seafood soups — such as those made with Spanish mackerel, swordfish or eel. There are also soups made from squid, cuttlefish, shrimp and crab.
「閩菜多羹湯」，基隆文史工作者曹銘宗說，台灣小吃有很多海鮮類的羹湯，例如魚羹就有用土魠魚、旗魚、鰻魚、鯊魚、魩仔魚等做成，其他還有魷魚羹、花枝羹、蝦仁羹、螃蟹羹等。