A northeastern girl sells “authentic” pickled cabbage and pork hot pot—sweet and tangy without being overpowering

▲ This authentic pickled cabbage and pork hot pot features pickled cabbage made using traditional northeastern methods, resulting in a mild, non-irritating flavor that has earned the shop its great reputation. (Photo / Reporter Chen Tzu-yin)

Reporter Chen Tzu-yin / Taipei Report

Pickled cabbage and pork hot pot originates from China’s northeast, where locals enjoy this type of hot pot all year round. Though not uncommon in Taiwan, authentic versions can be hard to find. This pickled cabbage and pork hot pot restaurant on Jilin Road in Taipei is run by three women from Jilin—a mother and her two daughters—who have made the business thrive for one simple reason: “authentic taste.”

The owner, Chang Ai-ying, is the soul of the entire shop. When she first moved to Taiwan, she missed home terribly and was determined to open a hot pot restaurant with northeastern flavors. Speaking about the immense popularity of the pickled cabbage and pork hot pot, she said, “The pickled cabbage is prepared using authentic northeastern methods, but the flavor in mainland China tends to be saltier. After many adjustments, we finally tailored it to Taiwanese tastes.” Chang’s mother chimed in with a smile, recalling how Chang had a keen sense of taste even as a child—she once cooked a meal by herself in elementary school, startling her family. It’s this natural talent for cooking that allowed Chang, despite having no formal culinary training, to create a variety of both creative and traditional delicious dishes.

▲ Besides the authentic pickled cabbage and pork hot pot, there are also creative home-style dishes. (Photo / Reporter Chen Tzu-yin)

Aside from the star ingredient—“pickled cabbage”—how the broth is simmered is also an art. Bones and chicken bones are simmered together for nearly a full day. Chang explained that her pickled cabbage and pork hot pot contains neither vinegar nor MSG; the tangy and sweet flavors come entirely from the broth itself and the pickled cabbage. The taste is richly tangy yet mild, and it becomes less acidic the longer it simmers—growing more delicious the more you drink.


▲ The owner noted that the pork used isn’t raw but pre-cooked, so it doesn’t need long cooking—in fact, it tastes even better the longer it simmers. (Photo / Reporter Chen Tzu-yin)

Taiwanese people often dip their hot pot ingredients in satay sauce, but Chang feels that clear soup-based hot pots aren’t suited for satay. Instead, she recommends trying northeastern-style dips, such as chopped Chinese chive flowers or fermented tofu mixed with sesame, which deliver a more authentic taste.

Here, you can also sample various northeastern home-style dishes, such as “Tiger Skin Clear Aspic,” made by using only the collagen-rich center layer of pig skin (after scraping off the tough outer layer), then simmering it for hours to extract the gelatin—resulting in a chewy, flavorful texture. Another uniquely named dish, “Mock Dog Meat,” originally used real dog meat in the northeast, but knowing that Taiwanese people might not accept that, Chang experimented with various meats and ultimately settled on pork heart. She believes it tastes even better than dog meat, with a hint of spice that permeates every bite.

 
▲ Left: “Tiger Skin Clear Aspic” uses the collagen-rich middle layer of pig skin for a unique texture; Right: “Mock Dog Meat” stir-fried with pork heart, lightly spicy and full of flavor. (Photo / Reporter Chen Tzu-yin)  
【Shop Information】
Golden Rice Child
Address: No. 171, Jilin Road, Taipei City
Phone: (02) 2541-9527, 0925-555052
Business Hours: 11:30 AM – 2:30 PM, 5:30 PM – 9:30 PM











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