A Hidden Jiangzhe Cuisine Gem in Taipei – A Must-Try Signature Red Braised Pork Recommended by Foodies

Text and photos byXiaohu’s Dream Food Blog

Some say the best restaurants are the ones bustling with customers, where the owner or head chef takes you on a culinary journey. Well, I stumbled upon what’s said to be an authentic Jiangzhe cuisine spot in Taipei—albeit a bit belatedly. As for the incredibly popular owner-chef whose place requires reservations three months in advance? Let’s not talk about that (laughs). In any case, this is another Jiangzhe eatery I’ve been to that’s quite impressive, especially the “Red Braised Pork,” which is arguably the best I’ve had in Taiwan.

After enjoying the meal and really liking it, I looked up the restaurant online. It turns out the place was originally called “Si Wu Liu Shanghai Restaurant,” then changed to “Dong Ya Shanghai Restaurant,” and is now “Xuan Wei Xiao Chu.” The late blogger and highly respected “Rou Lan Shi Dan” (Brother Lian), whom I personally admired, also reviewed it. Honestly, I do miss that good friend.

Alright, wiping away the tears and stepping inside—there’s nothing particularly special about the decor. If anything, the walls are covered with lots of photos of Shanghai, each with a bunch of celebrity signatures underneath, clearly marking it as a well-known spot. Guess I’m just not well-versed in foodie history.

Here’s a photo of the MENU for reference. Since I was there with a friend who treated me and is a regular, he took care of all the ordering.

Aside from the dishes on the MENU, like many Jiangzhe eateries, the glass display case naturally has plenty of delightful small Jiangzhe dishes. With other cuisines, you might ignore the glass case, but not with Jiangzhe food.

We started with four small dishes. The peanuts were braised to perfection, their aroma carrying a subtle star anise note—rich yet not the least bit salty or greasy, with a delightfully crisp texture. The braised tofu also had an equally enticing sauce. Then there were pickled tomatoes, somewhat similar to the common Japanese variety, slightly sweet but very refreshing, with a faint, charming plum acidity that really stimulated the appetite. Finally, my favorite of the four: plum juice bitter melon. I love it because the initial burst of sour plum juice fades quickly, leaving behind the bitter melon’s slight bitterness—or even a reverse sweetness—that leaves a very pleasant aftertaste, making it impossible to stop eating.

And then there’s the “Pepper-Stuffed Pork,” which most would agree is a must-order when having Jiangzhe cuisine. I must say, Xuan Wei Xiao Chu’s version is definitely in my top three. First, it retains a slight crunch from the pepper, while the second bite combines that with the tender, finely textured, yet slightly firm meat. The pepper’s spiciness, the sweetness of the pork filling, a hint of savory sauce, and the subtle oiliness on the outside all come together with remarkable balance. Plus, the garlic on the outside? Absolutely delicious. Strongly recommended and a must-order.

We began withSnow Pea and River Shrimp—a refreshing starter that’s pleasant on its own, but even better with a drizzle of aged vinegar. The snow peas are especially sweet, which I absolutely love.

ThisStir-Fried Dried Bamboo Shoots—at first I thought they were my beloved water bamboo shoots, but it turned out to be regular bamboo shoots. The saltiness and fragrance from the stir-frying gave the bamboo shoots a savory edge that actually brought out more of their natural sweetness when chewed. Delicious.

Dry-Fried Green Beans—the green beans may have looked a bit over-fried, but they remained tender, with a slight underlying crispness. The faint bean juice released while chewing was enjoyable, and the hints of diced ham or minced meat added a savory kick without overpowering the dish.

Sakura Shrimp Fried Cabbage—okay, this might have been the only dish I wasn’t too keen on that day...

Shanghai Riceis another must-try Jiangzhe dish. But if you’re familiar with Jiangzhe cuisine, you’ll notice the flavor and texture vary from place to place—some are drier, some moister, some purely veggie-fresh, others with a meaty richness. Xuan Wei Xiao Chu’s version strikes a nice balance: the grains are distinct but not overly dry (in the Taiwanese sense), with a bit of juiciness after chewing but not soggy. The flavor mainly comes from the rice’s aroma, the vegetables’ sweetness, and the subtly captivating flavor of the lightly colored, yet very fragrant, meat floss. I heard the process of making this meat floss is quite intricate—no wonder it has such a highlight effect. This rice pairs wonderfully with red braised pork, beef brisket, or stinky tofu.

Clay Pot Stinky Tofu.To be honest, I didn’t used to be a fan of stinky tofu, or rather, I thought it should always be deep-fried—grab a plate or two from a street vendor and be on your way. But later I discovered that stinky tofu served at restaurants can have unique flavors. I grew particularly fond of ones like this: cooked in a clay pot, half-boiled and half-steamed, with a hint of stir-fried aroma.

First, the smell isn’t overwhelmingly pungent (laughs), so it doesn’t turn you off before you even take a bite. Second, the flavor goes beyond just the stinky tofu taste—it has more layers and transitions. For example, the clay pot’s aroma, the savory depth of the sauce that’s been cooked in the pot, or even other flavor variations depending on the ingredients—all of these make the dish not just stinky, but also quite fragrant (laughs). Plus, the tofu bits in this clay pot are perfect for mixing with rice, super appetizing. Also, the dried tofu sheets have absorbed all the flavors and oil, making them ridiculously delicious!!

Radish Beef Brisket with TendonThe beef brisket is incredibly tender, with a satisfying crunch and slight chew from the sinews before it melts in your mouth. The brisket itself is firm with just the right amount of bite. The meat juice might taste slightly salty-sweet due to absorbing a lot of the braised sauce, but overall, it’s still quite delicious in both texture and flavor. BUT, I must say I loved the radish in this pot even more than the brisket. First, it’s silky smooth, melting away with a burst of satisfying juice, and second, the sauce that I initially found a bit salty becomes perfectly balanced with the moisture from the radish, ending on a lovely sweet note after the savory richness. Absolutely delicious!

Signature Red-Braised Pork (with Dried Tofu Skin).Before coming here, my foodie friend who was guiding me—and another equally epicurean friend—kept telling me that this place serves the best red-braised pork in Taipei. As someone who’s obsessed with red-braised pork, I immediately put on my “taste bud magnifying glass” and prepared to give it a thorough inspection. I’ve always thought that making pork belly or red-braised pork with delicious fat isn’t hard, but getting the lean meat to be tender without being dry or falling apart—that’s the real skill.

To be honest, Weixuan’s red-braised pork is a little bit fallen apart, so visually it’s not the most appealing, at least not compared to the glossy, translucent, yet firm and intact red-braised pork I’ve had in Shanghai. BUT, I must say its texture and flavor are arguably the best I’ve had in Taipei—slightly sweet with an enchantingly savory saltiness, especially that caramel-like sweetness paired with the oily richness of the melted fat in the pork. It’s just insanely delicious. And any concerns I had about it being overly greasy or salty completely disappeared after I ate three pieces. Clearly, my dining companions also found themselves wanting more, eventually ordering three servings before finally, reluctantly, putting down their chopsticks. You can tell just how good it is. As a side note, the dried tofu skin inside is also insanely delicious.

I couldn’t find this dish by name on the menu, but it reminded me a bit of the “Gong Bao Rice Cracker” I once had at a Sichuan restaurant. The taste was indeed somewhat similar—not very spicy but fragrant (with a spicy aroma), carrying a hint of that Gong Bao-style oiliness. The rice crackers were fried to a crisp without being too hard, making them manageable even for someone like me with not-so-great teeth.

Braised Yellow Croaker with Pickled Mustard Greens and Tofu Skin (seems they used horsehead fish that day).The fish was tender and flavorful, no doubt, but what I appreciated most was the tangy aroma from the pickled mustard greens—it wasn’t salty at all but had a slightly sweet aftertaste, along with the natural umami from the fish, and even a hint of bamboo shoot-like sweetness. In addition, the tofu skin, though not abundant, stole the show and was a big hit with everyone.

The flavor of this chicken soup isn’t particularly rich, but you can taste the oil’s freshness and sweetness. The most unique part is the addition of plenty of Chinese cabbage, which gives the soup a touch of vegetable sweetness. There’s also a faint hint of the briny freshness of seafood like clams, all of which make the soup even more enjoyable. The chicken isn’t overcooked to the point of falling apart, retaining a nice texture and taste. But of course, the highlight is still the deliciously fresh broth.

Weixi Kitchen’s New Special Dishes
Address: No. 17, Lane 112, Section 4, Ren’ai Road, Da’an District, Taipei City
Phone: 02-2706-6526
Business Hours: 11:00–14:00, 17:00–21:00

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