60 Years of Heritage: Old Beitou’s Penglai Crispy Spare Ribs – Crispy Skin, Tender Meat, Sweet Flavor

Reported by Chen Ziyin / Taipei

“Every guest is a VIP at Penglai.” The Penglai crispy spare ribs, known to all locals in Beitou District, was established in 1954 and is a long-standing restaurant. In the early days, when the Japanese developed the local hot spring area, with numerous nightclubs and bars around, the founder, Mr. Chen Liangzhi, not only served both domestic and international travelers who visited the store but also personally delivered the restaurant’s crispy spare ribs and Buddha Jumps Over the Wall to hotels, nightclubs, and inns via motorcycle, thus establishing the Penglai Restaurant’s reputation in Beitou.


▲ Penglai crispy spare ribs are known to everyone in Beitou District. Their crispy skin and sweet meaty taste have been sold since 1954 for a full sixty years. (Photo / Reporter Huang Kexiang)

Speaking about why these crispy spare ribs have remained famous for sixty years, the daughter-in-law of Chen Liangzhi said, “Our ribs are longer than those from other places, using fresh pork ribs instead of frozen pork, because fresh pork has a firmer texture. The seasoning is slow-cooked with several unique secret recipes.” The fragrant ribs are not only loved by locals but also attract many out-of-town tourists.

The signature Penglai crispy spare ribs are almost a must-order dish for every table. Mr. Zhang, who specially came from Luzhou, said, “You must try the crispy spare ribs here because the fire control is just right — the skin is crispy and the meat is sweet. Also, the Buddha Jumps Over the Wall and taro crisps are must-orders.”

 
▲ The Buddha Jumps Over the Wall, which is equally a must-order according to customers, shows the generosity of the restaurant just by looking at its contents. The rich and flavorful soup is an unforgettable taste. (Photo / Reporter Huang Kexiang)

This Buddha Jumps Over the Wall, which has also been passed down for sixty years, according to the daughter-in-law of Chen Liangzhi, uses old hens personally selected from the market daily and simmered for three to four hours. Ingredients such as red dates, chestnuts, taro strips, fish skin, pork belly, pork ribs, bamboo shoots, and various spices are used to enhance the flavor. The hearty ingredients and the rich, mellow taste of the broth, along with the melt-in-your-mouth softness of the taro and the umami of the chicken, even earn praise from mainland Chinese and Hong Kong visitors.

Since the third-generation — Chen Liangzhi’s grandson — joined the business, he has added many new elements to the restaurant, showcasing young creativity in everything from the store decor to new menu items. One such item is the “Jade Tofu,” wrapped in bean curd skin with ham and tofu, then coated in flour and deep-fried. The purely handmade process is labor-intensive, but the taste is unique with a multi-layered texture. The tender and easy-to-eat tofu, with a hint of sesame fragrance, has also become a popular dish in the restaurant.

 
▲ Jade Tofu is a dish conceived after Chen Liangzhi’s grandson joined the team, combining ham, tofu, and flour-coated bean curd skin for a rich texture. The taro crisps are made from carefully selected taro, steamed, then kneaded by hand with flour to achieve chewiness, with a salted egg yolk in the middle — the sweet, crispy, and savory flavors are truly amazing. (Photo / Reporter Huang Kexiang)


▲ The boss’s wife recommends the “Stir-Fried Three Delicacies,” using crisp squid instead of tough cuttlefish, along with sea cucumber and shrimp, resulting in a smooth texture that pairs perfectly with rice. (Photo / Reporter Huang Kexiang)

[Penglai Restaurant]
Address: No. 238, Zhonghe Street, Beitou District, Taipei City
Phone: (02) 2891-2778
Business Hours: 11:00 AM – 2:00 PM, 5:00 PM – 9:00 PM
Prices: Half a jin (250g) of crispy spare ribs – NT$180; one pot of Buddha Jumps Over the Wall – NT$700; one piece of jade tofu – NT$40; one piece of handmade taro strip – NT$20

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