Attention Hong Kong-style dim sum lovers: The ultra-rich “Double Winter Lamb Belly” at Banqiao

Text & Photos /Xiao Hu’s Dream Food Blog

Although I’ve lived in Banqiao for many years, if you asked me to recommend a restaurant here for entertaining guests, I wouldn’t know how to answer right away. But there is one place I’ve been to quite a few times—the food, ambiance, and service are all quite good—and that’s “New Tao Yuan.” Though I can’t say for sure how many branches there are aside from the one at Dayuan Bai Shopping Mall, and even though this is technically my 2.3rd visit, I’ve actually eaten here over five times. I wrote about it once before, but today I’m penning another piece purely for this one pot of “Double Winter Lamb Belly.”

The only downside of inviting friends to eat here is that it gets crowded on holidays—you should make a reservation in advance, or else you might have to wait quite a while for a table, especially if you’re in a larger group.

Fortunately, there’s a nice spot nearby where you can sit down with a coffee while waiting.

On my earlier visits, my friends usually ordered the dishes, and we mostly had Hong Kong-style dim sum. But I didn’t know the place also offers roast duck, Hong Kong-style seafood, and even set meals. If you’re indecisive like me, just go for a set meal based on the number of people, and order your personal favorites separately if needed. Done and done.

Detailed menu.

Over the past few visits, because I loved them, I almost always started with the golden pickled vegetables and sweet taro. Especially the latter—it’s like the sweet potatoes I remember from childhood, soft, smooth, and sweet, absolutely delicious, and relatively rare too—definitely a must-order.

I almost always order the roast duck when I come here, and the nice thing is that even one or two people can order a portion or two.

The accompaniments, sweet bean sauce, and everything else are pretty much the same as with regular roast duck, but personally, I only like to eat the roast duck on its own.

But the pancake wrappers here are worth mentioning—they’re thin yet have a bit of chew and tenderness, with a slight wheaty aroma without being too prominent, and they definitely don’t overpower the taste of the duck. These are some great pancake wrappers.

As for the roast duck itself, I wouldn’t say it’s the most amazing I’ve ever had, but it gets the basics right—the fatty parts are suitably rich, the sweet parts properly sweet, and especially the crispy, caramelized duck skin is wonderfully fragrant. The crispiness of the skin is also very satisfying, though you’ll want to eat it as soon as possible.

The turnip cake at New Tao Yuan is, according to my friend, the best he’s ever had. The highlight is how it melts in your mouth—soft, smooth, not greasy, with just the right touch of sweetness and oiliness—truly excellent turnip cake.

On the left is a lotus root pancake that’s a bit on the oily side, but the texture is really good. As for the flavor… I don’t quite remember, but the chicken wings on the right are super oily and fragrant, with thin, smooth skin, tender meat, and absolutely delicious. If you’re a chicken wing lover like Xiao Hu, then this is definitely a must-order dish.

The Hong Kong-style dumplings are also of a certain standard—at the very least, none of the steamer baskets arrive with broken skins. For such a large restaurant, that’s pretty impressive.

Some say the best way to test a Hong Kong-style restaurant’s frying skills is with their “fried bean curd rolls,” and I agree—with this dish being one of my favorites. New Tao Yuan’s fried bean curd rolls are so crispy they literally shatter in your mouth... Though I do have to admit they’re a bit greasy, that feeling is quickly overshadowed by sheer joy. The fix? Just dip them in a bit more vinegar to cut through the richness. The filling is also sweet and savory, plump and full—I’d personally call this another must-order.

The fried silver thread rolls are also worth considering for those who love fried foods. Besides having super crispy wrappers, they also offer a satisfying sense of fullness—great for anyone worried about not getting enough to eat.

They offer a wide variety of cheung fun here too. After trying a few, my personal favorites are the “Char Siu” (barbecued pork) and the whole-shrimp “Shrimp” versions. The former is rich, sweet, and hearty, while the latter bursts with umami and freshness. The texture of the cheung fun itself is smooth, silky, and melt-in-your-mouth, plus there’s that slight chewy bite after the first second in your mouth—it’s really well done.

This dish—I think it’s called “Palace-Style Sauce-BBQ Ribs”—is something I never knew existed...

The texture is somewhat like BBQ short ribs, but the feel is more like the mid-section of pork knuckle—slightly chewy yet smooth and tender. The sauce seemed like it would be greasy and salty, but actually has a pleasant hint of sweetness in the aftertaste. Surprisingly addictive and not heavy at all—I absolutely love it and give it a big thumbs up. So delicious, so good.

Steamed grouper with black bean sauce—if you love fish, you’ll know that grouper is delicious and not cheap. The best way to cook it is steaming. The flesh is tender and flavorful, with a slight bounce reminiscent of grouper, yet it turns soft and delicate in the next bite. Love it. The black bean sauce on top is saltier and more aromatic than expected, but interestingly, after the saltiness comes a sweet change in the mouth. It pairs well with tofu, adding smoothness and tenderness to the fish while also diluting some of the oiliness and saltiness.

The clay pot rice with Chinese cured meats at New Tao Yuan is also a dish I often order—usually as a substitute for friends who don’t like plain white rice. The three types of cured meats on top are all sufficiently oily and sweet, especially the liver sausage, which is among my favorites aside from the one at “Dayue’er Dàlǎo’èr” at Nanjing East Road Section 5.

And last but not least, I have to introduce this absolute masterpiece: the “Double Winter Lamb Belly.” First off, its broth is thick, rich, and delicious—the freshness of the lamb and mushrooms complement each other without clashing, and the fact that it’s aromatic without being overly salty is a huge win. I drank three or four bowls and still wasn’t satisfied, and afterward, I noticed a slightly gelatinous sensation on my lips—so luxurious, sweet, and wonderful. As for the lamb, I thought it might be too tough given how it was braised, but after trying a few pieces, it wasn’t. It’s tender and unexpectedly juicy (probably from absorbing the broth). Of course, the mushrooms and radish inside are also highlights not to be missed. I highly recommend going for the extra-large pot—it’s also a dish I always order when hosting friends.

New Tao Yuan (Banqiao Dayuan Bai)
Address: 9F, No. 28, Xinzhan Rd., Banqiao District, New Taipei City
Phone: 02 8951 0388
Business Hours: 11:00–21:30

"Xiao Hu’s Dream Food Blog
If eating is just about filling your stomach, then food would be far too boring～～"