Crisp, tender, and chewy — a delicious snack from Dadaocheng, “Ah Jiao’s Red Braised Pork”

Photos & Text byXiaohu’s Dream Food Blog

When it comes to the food scene in Dadaocheng, especially snacks, the options are truly endless. But if you’re thinking about “noodles” or “red braised pork,” most people might think of Jin Quan Snack Shop (Yan Zai). But there’s one big issue with that place… it’s always too crowded. I love Yan Zai too, but sometimes my stomach just can’t handle the wait.

That’s why Ah Jiao’s Red Braised Pork nearby became my alternative choice, and before I knew it, I found myself thinking about Yan Zai less and less—eventually, I’d just head straight to Taiping Market during my time living in Dadaocheng.


Taiping Market is located near the Daqiaotou MRT Station, a small market that many people don’t know about—even some locals in Dadaocheng might not be aware of it. PS: Ah Jiao’s Red Braised Pork is near the northern end of Taiping Market along Yanping North Road.


Luckily, there’s only one noodle stall at this alley entrance, so you won’t have trouble finding it or accidentally going to the wrong one. I remember there used to be a red lantern hanging in front of the stall, but I haven’t seen it in a while—maybe it was taken down or they’re getting a new one made?


Though it’s just a small stall in front of the market, it’s on the private dining lists of many foodies, and has even been featured in various magazines and TV programs. As a result, it’s often fully booked during meal times, so if you’re not in a rush, it’s best to avoid peak hours.

In terms of dining environment, it’s definitely not upscale—it’s just a roadside stall by the market. But the elderly proprietress is incredibly warm and friendly. Every time you pay, she’ll kindly ask if you’ve had enough to eat and if it tastes good… and she often slips in an extra slice or two of different-flavored red braised pork (laughs).


To be honest, for a roadside stall, the prices aren’t exactly cheap, but once you’ve tried it, you’ll understand it’s all high-quality ingredients. The side dishes are thoughtfully offered in large and small portions, with different price options to choose from.


I’ve always been someone who only eats dry noodles and avoids soup noodles, but at Ah Jiao’s, I always order the “Mixed Noodle Soup” just for its sweet broth and, of course, the generous toppings.

Speaking of the soup base for Ah Jiao’s Mixed Noodle Soup, I once suspected what could be added to make it look relatively clear yet taste so sweet. Although the paper menu on the wall says “natural vegetable and fruit broth,” I really couldn’t believe a roadside stall would go to such lengths to simmer the broth.

When I lived in Dadaocheng, I ate here over ten times but never dared to ask. Then, after not coming for a year or two, the young owner actually showed me their secret recipe when he noticed me taking photos with my 6D camera (laughs).


Turns out the broth contains sugarcane, apples, onions, pork bones, and various vegetables. It all clicked—now I understood why Ah Jiao’s soup base is so enchanting.


Although it’s called Mixed Noodle Soup, it’s different from the traditional version that mainly features “squid, imitation crab, pork slices, and fish cake.” This bowl includes two or three slices of Ah Jiao’s signature red braised pork (usually leaner cuts), two or three slices of squid (usually the tentacles), my favorite pork liver (Xiaohu suggests eating it first before it gets too soggy in the soup), and typically a couple of slices of pig’s tongue as well.

The flavors of these ingredients have remained largely unchanged over the past two or three years.

As for the noodles, due to my personal preference for softness, I go for the oily noodles which tend to be on the softer side. But if you don’t like them too mushy, you can ask the boss not to cook them too long—though oily noodles do have a slight alkaline taste.


Aside from the signature red braised pork, I also love ordering the “pig’s tongue” at Ah Jiao’s. While it doesn’t have the same “stretchy” thrill as the braised pork rice from Dongmen Market, it’s still delightfully crisp, tender, and flavorful.


Dipping it in the slightly sweet, mildly tingling spicy sweet chili sauce isn’t bad either—that’s the kind of sweet chili sauce I love from street-side snack shops.


This sauce is also used on the dry noodles, along with a drizzle of “scallion oil.” But since the scallion oil is made with lard, it has an exceptionally fragrant taste, and you’ll occasionally bite into little bits of “pork cracklings,” which are absolutely delicious.

I once saw a regular customer ask the boss to add a few slices of red braised pork on top (for an extra charge), but I’m usually shy about making special requests, so I just order a separate portion. You can also get the mixed noodles as a dry version, which is perfect for someone who wants a bit of everything—a satisfying meal for 70 NT that includes noodles and sides.


Perhaps because the noodles sit in the hot soup for a while, their firmness is just right—not too mushy. But according to the auntie, since most customers around here are older, they tend to cook the noodles softer. Of course, you can always ask the boss to pay more attention to your preference.

Although this dry noodle dish is mixed with a spoonful of sweet chili sauce, it doesn’t produce a strong flavor reaction—the main taste comes from the savory soy sauce, the aroma of scallion oil, and the occasional sweet crunch of pork cracklings. If you love the sweet chili sauce flavor, you can always ask the boss for an extra spoonful.


Finally, we must talk about the star of Ah Jiao’s—“Red Braised Pork.” The reason Ah Jiao’s red braised pork is famous is that it’s made from five different cuts of pork. The most delicious, most famous, and Xiaohu’s personal favorite is the “Songbae red braised pork,” but you have to get it early—it usually sells out by the afternoon.

Since the cuts vary daily, it’s good to ask before ordering—or just leave it to the proprietress. Of course, if they’re not too busy, they might give you a mixed cut, but Xiaohu, being easygoing, usually just eats whatever they give.


After eating Ah Jiao’s red braised pork for a long time, I gradually came to prefer it over Jin Quan Snack Shop (Yan Zai)—at least it’s more consistently enjoyable.

Maybe the initial aroma isn’t as strong, but it has a refreshing, captivating crispness that makes it especially chewy. As you chew, the meat juices slowly coat your taste buds—a wonderful sensation you’ll only appreciate after trying it a few times. Plus, I usually go for pieces with a bit more fat, which add extra sweetness and a melt-in-your-mouth texture—another key reason I love Ah Jiao’s red braised pork. Also, the outer layer isn’t too thick, so it doesn’t affect the texture or the inherent sweetness of the meat.


[Ah Jiao’s Red Braised Pork]

Address:No. 2, Lane 247, Section 2, Yanping North Road, Datong District, Taipei City
Phone:02 2553 5453
Business Hours:From 8:00 AM to 2:00 PM.

Xiao Hu's Dream-Eating Net
If "eating" is just about filling your stomach, then "food" would be far too boring~~~