Hidden in an alley, the Big Two's Cantonese-style char siu & Chef Hu Tianlan’s special “Sister Lan Congee”

▲ Whether it’s the tendon-removed char siu or the crispy skin of the roast pork belly, you can see the chef’s dedication.

Text & Photos / Nine-Five Nasty Wife

I really enjoy Cantonese-style roast meat rice. A simple plate of white rice with some side vegetables, topped with a few slices of char siu and soy sauce chicken, then drizzled with sauce—it’s ready to serve. It may seem simple, but it truly tests the chef’s skill in controlling heat and seasoning. Near Taipei Municipal Zhongzheng High School, there’s a“Big Two Food Shop”that I always visit when craving char siu.

The storefront of Big Two does indeed resemble the small shops commonly seen on the streets of Hong Kong: just a few simple tables and chairs, colorful menus and posters plastered on the walls. The chef, sometimes stern-faced as he slices the meat, quietly exudes the unyielding spirit of a Hong Kong chef.

▲ The char siu hanging proudly inside Big Two.

Order a double combo rice— the crispy roast pork belly’s outer layer is roasted to a deep brown, with a thin, salty, crispy, and fragrant skin. The well-marbled pork releases sweetness and tenderness outlined by the saltiness, while the rich, smooth fat fills the mouth with aroma. The dark red char siu boasts the sweetness of maltose, its exterior slightly dry but the inside juicy and moist, with distinct yet not overly tough fibers. Thanks to careful deboning, every bite of the char siu becomes more aromatic. Paired with white rice glazed in sauce and garnished with scallions, it’s incredibly appetizing.

▲ Radish cake with added egg—soft, fluffy, and delicious.

Besides char siu and crispy roast pork belly, the shop also offers soy sauce chicken, roast duck, preserved meats, and other classic Cantonese dishes, as well as choices like fried rice, lo mein, braised rice, and stir-fried noodles—totaling around 60 to 70 varieties. For those wanting a more filling meal, the egg radish cake here is also a popular snack.

▲ The shop’s menu features about 70 different dishes to choose from.

The radish cake, topped with beaten egg and scallions right before serving, combines the silkiness of the egg, the crispness of the cake crust, and the softness of the cake interior—making it very pleasant to eat. The tender yet not mushy radish cake carries a strong aroma, melting in your mouth without needing any extra condiments. It’s often taken away or ordered as a side dish.

▲ The congee at Big Two has grains with a bit of bite, not overly sticky.

As for the congee options, you can choose from beef, sliced fish, seafood, and other flavors. The congee is thick but not sticky, the broken rice grains still holding a slight texture. When cooked with the ingredients, a few slivers of ginger also bring out a sweet taste, enriching the flavor further. Among the many congee varieties, one stands out in particular—“Sister Lan Congee.”

▲ The shop’s daily soup, which changes regularly, often surprises with its unique ingredients.

It turns out that several of Big Two’s chefs previously worked at well-known hotels before joining forces to establish Big Two. Food critic Hu Tianlan personally visited the shop, and “Sister Lan Congee” was specially created for her by the chefs. Originally a hidden menu item, it has now become a regular offering that anyone can order and enjoy.

Although everyone has their own favorite roast meat spot, Big Two certainly leaves a deep impression.

▲ Big Two Food Shop.

Big Two Food Shop
Address: No. 5, Lane 66, Section 5, Nanjing East Road, Songshan District, Taipei City
Business Hours: 10:30–14:30, 17:00–20:30
Reference Prices: Three Treasures Rice 100 TWD, Egg Radish Cake 100 TWD, Scrambled Egg Beef Congee 95 TWD

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