Exquisite Dongpo pork from Tianxianglou, accompanied by golden braised pork rice with the aroma of traditional Chinese medicine

(Came for the braised pork rice but stumbled upon delicious Dongpo pork!)

Text and photos by /kuni

A friend who was running errands in Zhongyonghe during lunchtime sent a message on Facebook saying they were eating an exceptionally good braised pork rice nearby—one that could completely reshape my rankings. Without hesitation, I rushed over in the evening a few hours later. The small shop is located behind Citibank, and its address isn’t easy to find.

(The small shop located behind Citibank)

(Interior decor of the shop)

(Menu)

I ordered a bowl of golden braised pork rice (NT$60), which was surprisingly pricey, comparable to My Stove in Taipei. I also got the side dishes of honey-glazed radish and tomato in plum sauce, and finally, the last serving of Dongpo pork (NT$90).

The portion of braised pork rice was very large, with a distinct aroma of traditional Chinese medicine, decent gelatinous texture, and a good level of sweetness. The flavor was quite rich but perhaps overly so, not entirely to my personal taste. Additionally, there was too much minced pork, making it almost like a broth-soaked rice. It reminded me of Fubawang, a place I used to love—once, I thought the braising sauce was too little, so I asked the staff to drizzle more. Big mistake—the rice became soggy, and the flavor turned overly salty and greasy. This must be what they mean by going too far.

The side dishes today were average, but the moment I tried the Dongpo pork, I was stunned—such bright and fragrant qualities hidden beneath its unassuming dark brown appearance. The square-cut pork belly had clear distinctions between fat and lean, and the flavor was extraordinary, faintly reminiscent of a familiar style. Out of curiosity, I asked the server:

"Excuse me, has your head chef worked at any well-known restaurants?"

"He’s worked at many."

"Including Tianxianglou?"

"You must have read the article, right?"

I shook my head, but by then, the truth was crystal clear.

(The Dongpo pork you must try here)

(The side dishes are more ordinary)

(Golden braised pork rice sounds quite ambitious!)

(Unfortunately, I found it a bit too flashy)

This Dongpo pork comes with a strong heritage, made by Chef Bao, formerly the most famous at Tianxianglou. What a surprise—it’s incredible to enjoy such noble fragrance in Zhongyonghe. Of course, strictly speaking, there are still some differences, especially in refinement, and the lean parts were slightly dry. But getting such fragrance in a bowl for just NT$90 is absolutely worth it. Since I came so suddenly, I hurriedly paid and left to teach a class, but a few days later, I returned on my own, this time ordering the red-braised lion’s head meatballs (NT$120).

The meatballs weren’t particularly soft or impressive in appearance, but after the fresh broth, their scallion-infused essence truly shone. It paired perfectly with rice, and it even inspired me to pre-order some festive dishes. Here, I’d also like to thank Chef Li for rushing the order for me. Next time, I’ll try your West Lake vinegar fish.

(The red-braised lion’s head meatballs from the revisit)

(Thanks to the chef for rushing my festive dishes: Ning-style smoked fish and Hangzhou Dongpo pork)

Four Seasons Cold Noodles
Address: No. 2, Lane 168, Jianyi Road, Zhonghe District, New Taipei City
Phone: (02)8226-5851

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