Unlimited refills on duck blood and tofu! Taichung’s spicy-sour cabbage yuanyang hotpot with sake lees

Text & Photos byBurnout Nurse

Xiaofeiniu Mongolian Hotpot is located on Taizhong’s Xitun Road. In addition to its signature non-sticking base broth brewed in-house, it also incorporates daiginjo sake lees, enhancing the aroma of the hotpot. The spicy hotpot and the homemade pickled sour cabbage sake lees hotpot are especially popular choices in winter.

Xiaofeiniu Mongolian Hotpot is a two-story restaurant, with most seating arranged for group dining—mainly four-seater tables and round tables. In addition to single-flavor pots, the shop also offers yuanyang (mixed) pot options. For food, there are both à la carte and set meal ingredient combinations. Coupled with free unlimited refills of duck blood and tofu, it’s a great value hotpot spot where a group can eat their fill for just a little money.

▲ There’s a contracted parking lot at the back, making it convenient to drive here for a meal. On holidays, there’s also a night market set up in front of the store, so you can take a little stroll after eating.

▲ The second-floor dining area has less shelter, so those who value privacy are advised to reserve a seat on the first floor.

▲ Upon being seated, tea and the menu are served first

▲ They offer affordable set meal options that are cost-effective

Dining method: First choose your broth base. Single pot 350 / Yuanyang pot 380. Choose 2 out of 4 broth bases: Sake Lees Spicy Hotpot, Daiginjo Spicy Hotpot, Sour White Sake Lees Hotpot, Collagen Daiginjo Hotpot.

Ordering method: There are two price options for single-person set meals: 980 and 1980. Each includes 2 out of 4 broth bases / 2 out of 4 broth bases, 3 out of 3 meats / 3 out of 3 meats (choose 1 or 2), 4 out of 4 skewers / 4 out of 4 skewers (choose 1), 3 out of 3 side dishes / 3 out of 3 side dishes (choose 2), seafood platter / seafood medley, creative handmade meatballs mix / handmade meatball medley, vegetables & fruits, dessert. If you don’t want a set meal, you can also order items individually—the prices and portions are very reasonable.

Once seated, you’ll first be served an appetizer—sweet-salty-spicy mung bean vermicelli that really whets the appetite.

After the hotpot is served, the staff will come to add sake lees and ask if you’d like to add more base broth, duck blood, tofu, or frozen tofu.

Today we ordered a yuanyang combination of Sake Lees Spicy Hotpot and Sour White Sake Lees Hotpot. The spicy pot combines various aromatic herbs and the essence of daiginjo rice core sake lees, representing a Mongolian-style base; the sour white sake lees pot uses the shop’s homemade pickled sour cabbage. What’s special is that the sour cabbage doesn’t use artificial acetic acid but is instead fermented with daiginjo sake lees, making the flavor more natural and easier on the stomach.

▲ Not only is the sour cabbage broth mildly tangy and warming, but even the spicy hotpot broth tastes really good.

▲ It’s not surprising they check if you want more base broth when it’s first served, but they actually ask every 15 minutes—that’s incredibly attentive.

The most surprising part of the meal today was this constant service of refilling the broth and base.

“Do you need more broth? Would you like to adjust the flavor? Is the broth too salty? Do you want more base?”

Throughout the entire meal, you’ll see the base broth cart coming around to keep asking—you’ll almost want to put up a sign that says “Thanks, no need.”

What’s on this table?

Angus wagyu beef with marbling 428, pork belly 198, old-braised medley 358 (beef tendons, pork large intestine, beef tripe), large grass shrimp 380, deep-fried dough sticks 78, chicken leg skewers 78, snow mushrooms 118, Hokkaido sashimi scallops 328, green algae udon noodles 38. This portion is actually more suitable for four people. The two of us burnout nurses almost ate ourselves into a stupor...

▲ Selected Angus wagyu beef from the American boneless rib section

▲ It’s crispy and fragrant after a quick dip, but becomes tender and smooth when cooked longer—it’s also the shop’s signature dish.

▲ Beef tendons, pork large intestine, beef tripe—must-orders for spicy hotpot lovers.

▲ Taiwan-produced pork belly is soft yet springy and tender

▲ The shrimp are fresh, large, and bouncy

▲ Sashimi-grade scallops

▲ Chicken skewers seasoned with cumin spices, full of Xinjiang flavors

After briefly sharing photos of the ingredients, let’s dig into the hotpot properly. Aside from the delicious sour cabbage sake lees broth, the sake lees spicy broth is also amazing—mouth-numbingly spicy yet fragrant without being overly salty, delivering the rich satisfaction of multiple herbs and spices. Also, the portion of deep-fried dough sticks is seriously huge—we’ve probably never gotten this much at any other hotpot place. Xiaofeiniu might be the only one giving out this much.

The broth is carefully simmered to perfection, so the meat slices don’t need dipping sauce to be flavorful. The provided dipping sauce is fermented tofu paste, whose unique aroma offers a distinctive taste compared to the typical satay flavor.

In addition to pairing well with pork in the pickled cabbage hot pot, some seafood is also recommended for cooking in this broth. Crisp cucumber paired with fresh and bouncy scallops creates a special texture.

For those who love shrimp, ordering the large grass shrimp is definitely a satisfying choice. Each one is plump, long, and—most importantly—exceptionally fresh and delicious.

Tea is already provided on the table, but if you’d like a drink, the restaurant offers many affordable options. For example, this pot of sugar-free green tea costs just 80 NT dollars, and the generous serving is perfect for everyone to share during a group meal to quench their thirst.

To finish the meal, enjoy a sweet soup made with red dates, goji berries, and wood ear mushrooms, prepared by the restaurant. After such a fulfilling meal, you’ll truly be stuffed. The continuously replenished duck blood has no fishy taste and is pre-processed—it only needs a little more cooking time in the pot to become incredibly flavorful. Today, we ate several pieces of duck blood and tofu alone. It’s rare enough that they’re free to refill, but having them free, tasty, and endlessly available is truly exceptional.

Little Fat Beef Mongolian Hot Pot Zhongke Branch
Address: No. 269, Section 3, Xitun Road, Xitun District, Taichung City
Phone: 04-24628811
Business Hours: 11:30 AM – 10:00 PM

We are the overworked nurses “Meatball” & “Bowl | Junbao”… We brought along our enthusiasm and shared with everyone the delightful food and atmosphere in Taichung, along with local sights, seasonal specialties, and local delicacies. It’s hard for friends who couldn’t make it to not feel a twinge of envy.
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