Fish stoves of Yeh, Fish-processing stove in Zhongshe Village, Penghu County, Taiwan

Yan Fu Fish Stove is a fish-processing stove on the north side of Huazhai Bay in Zhongshe Village, Wang'an, Penghu. It has four cement stove platforms, one brine tank (ha̍k), and two iron pans per platform, eight pans in total. A brick chimney about 3 m high vents steam, and a raised juice lip on the platform edge leads brine into the tank.

Yan Fu (1879–1962), head of the 12th bao of Wang'an during the Japanese period, founded the stove at Huazhai Bay; its start date is unknown. It boiled and dried clove fish for sale to Tainan, alongside his lime kiln. His adopted son Yan Wei took over, and both businesses closed around 1961–1962.

The name honours Yan Fu (1879–1962), a Huazhai resident who served as head of the 12th bao of Wang'an during the Japanese era. He founded the stove and also ran the Yan Fu lime kiln; his adopted son Yan Wei took over both businesses, which closed around 1961–1962. Dried clove fish were the main product, mostly sold to Tainan.

The site stands on the north shore of Huazhai Bay in Zhongshe Village, and the three surviving stoves of the hamlet are close together, so they can be seen on foot. The structure was restored in 2019 by a Yunlin University of Science and Technology team after years of disuse, so the rebuilt stoves reflect a measured reconstruction rather than untouched remains.

The site preserves four stove platforms and one brine tank, with each platform holding two wok pots, for a total of eight pots. The brine tank, called ha̍k in Taiwanese, collected the salty liquid that ran off through a raised lip at the edge of the platform. The stoves were rebuilt in 2019 by a Yunlin University of Science and Technology team after measured surveys.