Qingwan Cactus Park sits on the low, windswept hills along the Qingwan coast in Shili District, Magong City. It is one of Penghu’s most densely vegetated public green spaces, dominated by broadleaf prickly pear (Opuntia dillenii). The cactus is not native to Penghu; it is believed to have arrived from tropical America centuries ago via early maritime trade. Under the pressures of Penghu’s strong winds, alkaline basalt soil, and abundant sunlight, the plant spread extensively and gradually naturalised, becoming an iconic element of the island landscape that now covers nearly every slope of these low hills. In midsummer, individual plants can exceed 2 metres in height, bearing fruit — locally called ci li — that ripens from orange-red to deep purple-red. The fruit is the primary raw material for Penghu’s cactus juice and cactus ice cream. The park is free to enter; its paths follow the natural terrain and are most often visited as part of a Shili Beach outing. Families with children and cyclists on island tours make up the majority of visitors.
Highlights
The broadleaf prickly pear dominates the park. Its paddle-shaped stems (cladodes) are thick and broad, densely studded with fine spines that catch the angled light and create a striking texture. Flowering occurs roughly from May–June; yellow blossoms reach about 7–8 centimetres in diameter, and although individual flowers last only a day or two, a hillside in full bloom makes a considerable impression. The fruiting peak runs from late July through September. As the fruit matures, the skin shifts from orange-red to deep purple-red; the flesh is sweet with a slight astringency and rich in natural anthocyanins, making it a key ingredient for local processing operations. The highest point of the trail opens up a view over the curved shoreline of Qingwan Bay and the sandy outline of Shili Beach; on clear days, the low horizon of Baisha Island is visible to the north. Interpretive signs in Chinese along the trail explain the history of the cactus’s arrival in Penghu, the production process for cactus juice, and the harvesting regulations — picking fruit on-site is prohibited, so do not touch or remove any plants.
Beyond the prickly pear, the edges of the hillside carry a mix of coastal herbaceous vegetation. In spring, patches of beach morning glory (Ipomoea pes-caprae) spread across gravelly and sandy ground with pink-purple trumpet flowers. In summer, Indian blanket (Gaillardia pulchella) blooms in orange-yellow near the coastal fringe, forming a vivid contrast with the deep red of the ripening cactus fruit. Both are among Penghu’s most common salt-tolerant coastal species and offer an accessible introduction to coastal ecology, particularly for visitors with children.
Getting There and Nearby
The closest bus stop is Shili Beach Stop (PEN300005), roughly a 2-minute walk (about 130 metres) from the park entrance. Pude Temple Stop (PEN300006) and Shili West Stop (PEN300004) are both within 300 metres — a 3 to 4-minute walk — and all three are on bus routes running south from Magong Main Station toward Shili. Check each stop’s page for current timetable information before heading out.
Visitors arriving by private car or scooter can access Shili via County Road 203. Roadside parking near the park is generally manageable on weekdays; on weekends and during the summer peak season (July–August), Shili Beach draws large crowds and parking becomes scarce, so arriving before 9:00 AM or choosing a weekday visit is advisable. A natural sequence is to walk the cactus park trail first, then continue east for a 5-minute walk to Shili Beach; the two sites together take roughly 1 to 1.5 hours. With motorised transport, continuing south along County Road 203 for about 20 minutes leads to Shanshui Beach, forming a coastal half-day route along the southern tip of Magong’s main island. On the return through Magong City, cactus juice and frozen desserts made from locally harvested fruit are available at shops in the city centre — a fitting way to follow the product from its source to the finished form.