The braised pork rice that exudes a hint of sweetness right at the entrance — the secret lies in the family-preserved plums

Photos and text byXiaohu’s Dream Food Blog

For someone who claims to have eaten over a hundred bowls of braised pork rice, finding and enjoying a memorable one in Taipei has gradually become more difficult. Fortunately, family, friends, foodie group members, and even friends from Xiaohu’s Dream Food Blog often share info on “great braised pork rice” spots. Still, many didn’t inspire me to write. But today’s experience was different — it made me want to write about it as soon as I finished lunch. As for why, I think the photos from Ban Tou say it all.

This road, which I used to commute on by scooter between Banqiao and Taipei, actually hides quite a few popular local eateries. But if I had to name a few that left an impression, it would be the mushroom congee I often had nearby. However, whether it’s because I haven’t had it in a while or my taste buds have become pickier, even my favorite red braised pork has been losing its appeal. In the end, I’ve been coming to this “Huannan South Road” area less and less.

But today, this “Yilan Meatball Soup” place is definitely worth the visit.


I’m not entirely sure how long this shop has been here, but it’s often packed at lunchtime, sometimes even fully booked. The place is bustling with business, yet strangely, not many people have written about it online? Well, that’s actually perfect — it’s exactly the kind of hidden gem I want to discover and share :)


I came here because a relative tipped me off, recommending the braised pork rice and pig’s blood soup. But looking at the menu, I hesitated — should I go for the shop’s signature “meatball soup”? Or try the raw squid ball soup I was curious about? Maybe the recommended “pig’s blood soup”? Or perhaps the stir-fried rice noodles, which also sounded appealing...


I always say that a good noodle or rice shop also shines with its equally delicious side dishes — and that’s a key highlight. Here, they offer pig’s intestine, pork cheek, bone meat, smoked shark, liver pâté, and old-school sausages... There’s even a thoughtful mixed platter. Unfortunately, I only discovered it after I’d already ordered — suddenly, I regretted not bringing a friend along.


When this bowl of what looked like home-style minced pork rice was served, I furrowed my brow slightly. It wasn’t the kind I usually like — dark brown, oily, with hand-chopped strips of braised pork. But at the same time, I could sense it was a little different.


After snapping a photo and quickly taking a bite, I realized what made it unique. First, it had a touch of sweetness similar to southern-style minced pork rice, but this sweetness was more mellow and pleasing. It also carried a hint of fragrant oil from the scallions and fatty meat. What mattered most to me — the mouthfeel — was much better than traditional versions, likely due to the higher fat content compared to the usual lean pork. The food critic Jiao Tong once said that a great bowl of braised pork rice must achieve the perfect balance: not too rich or greasy, yet delivering the deep flavor of the braised pork in every bite until the very last mouthful. In this regard, “Li Ji Meatball Soup” truly delivered.


When the boss saw how much I was enjoying the meal (and taking photos), he casually introduced a small bottle of homemade chili sauce. Turns out, a regular customer had told me before that this was how locals liked to eat it. But lately, with my decreasing tolerance for spicy food, I was still hesitant.


In the end, I couldn’t resist the temptation from both my friend and the boss, so I drizzled a spoonful on top. To avoid overpowering the flavor, I placed it on the surface — but wanting the photo to look good, I ended up adding too much. It was so spicy I couldn’t take it, but the kind boss just laughed and brought me another bowl as compensation... Honestly, I’d never tried braised pork rice with fresh chili before. It was so spicy I couldn’t handle it, but my taste buds kept sending signals to my brain: “Take another bite, take another bite.” It was insanely addictive.

Don’t try this at home, kids...


Okay, so why am I writing about this bowl of braised pork rice, and why so quickly? The key lies in those tiny bits of preserved plum, finely chopped and hidden in the sauce. No wonder I kept tasting this indescribable hint of sweetness. The boss proudly explained that it was his mother’s family-secret method, and the way the plums are made is part of that secret too.

Perhaps because I seemed to be a kindred spirit, the busy boss still took time to chat with me while working. I think it’s partly because I was snapping away with my 6D camera, xd. Well, now that the boss had shared his secret with me, I figured I’d offer some thoughts and suggestions. First, the preserved plum works wonderfully, but not every customer may notice the care put into it. So I suggest adding the word “plum” to the name of the braised pork rice on the menu. It would make it unique, catch people’s attention, and help them understand what makes this bowl special.

Finally, Xiaohu shamelessly asked the boss for a sample of the preserved plum to try... Wow, this plum is amazing. It has a subtle, almost plum-wine-like aroma without any alcohol bitterness. The sourness builds up gradually but never becomes overwhelming, and it leaves your mouth watering afterward... an incredibly refreshing finish. So I suggested putting the plum directly on the braised pork rice. It would be even more unique, and the plum could cut through the richness of eating too much braised pork or side dishes — somewhat like how some shops serve pickled cucumber slices. But I guarantee this preserved plum is far superior.

I even thought, what if we mashed up a bit more of the plum into a sauce and sprinkled it on top of the rice, letting customers mix it in to their taste? Wouldn’t that add even more layers and excitement?

This bowl of pork blood soup might look a little murky at first glance, but it’s generously filled with pork blood.


The pork blood is slightly chewy yet tender, and its unique flavor fills your mouth without being overly gamey. But the true highlight of this classic pork blood soup is the broth itself.


The broth looks thick but actually tastes relatively refreshing. It lacks the overpowering, increasingly pungent sand tea flavor common in many pork blood soups. Instead, it carries a delicate hint of dried shrimp, paired with the savory sweetness reminiscent of pork bone broth.

The boss-recommended smoked shark has a visually pleasing color — snow-white on one side, with tempting marbling on the other.



This smoked shark has a relatively mild smoky flavor, allowing the natural sweetness of the shark meat to shine. The texture is tender and soft, almost melting in your mouth. Dip it in some sauce, maybe add a bit of wasabi — the classic Taiwanese way to enjoy it, and absolutely delicious.


Actually, I originally preferred the “bone meat,” but after seeing the clean and fresh-looking pork cheek from the next table, I changed my mind. Once it arrived, the meat was indeed neatly trimmed and looked appetizing even before tasting.


You can often tell how much care a shop puts into their side dishes by their sauces. At “Li Ji Meatball Soup,” the dipping sauce includes sweet chili sauce, soy paste, minced garlic, and shredded ginger. When dipped and eaten, it complements the flavor of the pork cheek without overpowering its natural sweetness — a sign of both skill and care.

The stir-fried rice noodles are looking more and more tempting... though I’m guessing they might be glazed with meat sauce? Otherwise, they seem a bit dry? I’ll have to come back next time to see what makes them so special.




【Li Ji Yilan Meatball Soup】

Address:No. 41, Section 1, Huannan South Road, Wanhua District, Taipei City
Phone:02-2381-7493
Business Hours:AM9:00~PM20:30
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