Many people set off from downtown Kaohsiung to Baolai and Liugong for hot springs, rushing along the mountain roads without realizing they've missed the most valuable part of this route—the hidden food gems tucked away in one small town after another. The one-hour drive from the Hakka village of Meinong to the Baolai hot spring area actually condenses the most vibrant food culture of southern Taiwan: the Hakka's handmade rice noodles and preservation wisdom, the indigenous mountain goat meat and freshly grilled mountain stream fish, and the unique "post-hot-springs nourishment" concept of the hot spring area. This article not only tells you what to eat after a hot spring soak, but also reveals the must-try delicacies at every turn and every small town along the way.
The dining scene around Kaohsiung's hot spring area is defined by the deep integration of Hakka and indigenous culinary traditions. The Meinong and Shanlin areas, predominantly inhabited by Hakka communities, preserve complete traditions of rice noodle culture and pickled side dishes. Heading toward Liugong and Taoyuan, however, enters the territory of indigenous peoples (primarily the Bunun and Rukai), where mountain ingredients and charcoal-grilling techniques take center stage. These two distinct flavor systems converge at the Baolai hot spring area, creating "hybrid cuisine" found nowhere else—such as Hakka rice noodles paired with indigenous wild pepper, or creative soup bases featuring millet wine. Many hot spring hotel restaurants even source ingredients directly from local farmers and indigenous hunters, delivering dishes straight from the mountains to the table with exceptional freshness and regional character.
When visiting Meinong, the local interpretation of "Meinong Rice Noodles" is an absolute must. Unlike their Hakka counterparts in northern Taiwan, Meinong rice noodles are celebrated for their rich rice fragrance and chewy texture. Locals typically enjoy them with homemade fried shallots and chive broth—light yet remarkably complex. "A Xiang Rice Noodles" in downtown Meinong is a老店 over forty years old; a bowl of dry rice noodles with mixed toppings costs just over NT$100 and delivers time-honored traditional flavors. These establishments typically open in the morning and close around 2 PM, so arrive early to avoid missing out.
For a more ceremonial Hakka dining experience, Meinong's "Renke Zhuang" has become a favorite among local food enthusiasts in recent years. Its signature dishes include "Hakka Ginger Stir-Fried Intestines" and "Fermented Black Bean Spareribs"—the tangy, aromatic seasonings perfectly complement the appetite-stimulating effect of a hot spring soak. The menu at Renke Zhuang changes with the seasons: in spring, they offer Hakka mugwort rice cakes, while autumn brings seasonal dishes featuring dried persimmons. Average spending is approximately NT$200-350 per person, making it an ideal choice for those seeking variety in smaller portions rather than full group dishes.
Heading from Meinong toward Liugong, you'll pass through a small settlement called "Shanlin," where "Shanlin Uncle's Grilled Corn" has become a comforting staple that almost every traveler to the hot springs stops to buy. The corn, locally grown sticky corn, is brushed with special sauce and charcoal-grilled, offering a subtle charred aroma paired with natural sweetness. Each ear costs NT$30-50, and the stand sits right by the road—you can't miss it when you see the queue. This small vendor doesn't have fixed hours, but is typically easier to find in the afternoon.
Once you reach the Baolai hot spring area, dining options become more diverse. "Baolai Xiaochiibu" is a decades-old local institution with no fixed menu; they simply display that day's fresh catches in a refrigerated display, and regular customers order directly based on what's available. The most popular items are "mountain goat meat" and "mountain stream shrimp." The goat meat falls between pork and deer in texture—firm yet sweetly flavorful; the shrimp are deep-fried and sprinkled with pepper salt, making the perfect accompaniments to drinks. Average spending is NT$300-500 per person, with generous portions and fresh ingredients, making it the top choice for experiencing local mountain cuisine.
For a more "hot spring ambiance" dining experience, "Mountain Lodge" in the Baolai hot spring area combines bathing with a restaurant, offering a hybrid hot spring and dining concept. Their menu features creative cuisine that breaks free from traditional Hakka or indigenous boundaries—for example, "Millet Wine Risotto" incorporates indigenous millet wine into Italian risotto, where the sweetness harmonizes surprisingly well with the creaminess; or "Hot Spring Eggs with Wild Mountain Greens," using the hot spring area's alkaline water to prepare semi-runny hot spring eggs paired with seasonal wild greens. The restaurant's decor embraces a fresh, natural style, with a second-floor balcony overlooking mountain views for a refined dining experience. Average spending is approximately NT$400-600 per person.
The final recommendation is "Hong Family Village" in downtown Liugong—a spot many Kaohsiung locals make a special trip to for dinner after their hot spring soak. Hong Family Village's signature dishes include "Medicinal Lamb Hot Pot" and "Stir-Fried Rice Noodles." The lamb hot pot is simmered with Chinese medicinal herbs such as angelica and goji berries, providing gentle nourishment that's perfect for cool mountain evenings. A pot of medicinal lamb hot pot costs approximately NT$600-800, serving two to three people, and paired with a plate of stir-fried rice noodles (NT$80-100), makes for a perfect meal.
Practical Information
Driving from downtown Kaohsiung to the Baolai hot spring area is the best option, with good road conditions throughout and approximately one hour of travel time. There is no public transportation between Meinong and Baolai, so driving or hiring a car is recommended. If taking the Taiwan Railway, transfer to a bus at Kaohsiung Station to Liugong, then take a taxi to the hot spring area.
A Xiang Rice Noodles address: Section 1, Zhongshan Road, Meinong District; hours 06:00-14:00, closed Wednesdays. Renke Zhuang address: Tai'an Road, Meinong District; hours 11:00-14:00, 17:00-20:00. Baolai Xiaochiibu address: Baolai 2nd Road, Liugong District; hours 17:00-22:00, closed Mondays. Mountain Lodge address: Baolai 3rd Road, Liugong District; hours 11:00-21:00. Hong Family Village address: Taiping Road, Liugong District; hours 16:00-22:00.
Average spending at each venue: A Xiang Rice Noodles NT$60-100, Renke Zhuang NT$200-350, Shanlin Uncle's Grilled Corn NT$30-50, Baolai Xiaochiibu NT$300-500, Mountain Lodge NT$400-600, Hong Family Village NT$300-500.
Travel Tips
The mountain roads between Meinong and Baolai are winding, so those prone to motion sickness should take medication in advance. The hot spring area experiences significant temperature swings between day and night—even summer evenings can get cool, so bring a light jacket. Your stomach may be more sensitive after a hot spring soak, so when choosing restaurants, it's best to avoid overly greasy or spicy foods; medicinal-style dishes are relatively milder. Many roadside vendors only accept cash, so bring sufficient change. If you plan to visit popular restaurants on weekends, it's wise to call ahead to confirm hours and make a reservation to avoid a wasted trip.
