Not inferior to famous Shanghai cuisine spots — simple yet abundant at the rustic Qiantang Village

▲ The star main dish at Qiantang Village: Roast Duck with Scallions.

Text & Photos /Xiongmao Rudy

Located behind Zhongshan Hospital on Ren’ai Road, Qiantang Village’s Jiangzhe-style snacks offer reasonable prices and great flavors, still delivering both quality and value compared to many well-known eateries. The reason we visited Qiantang Village was actually because of a special food awards supplement issued by the media (really well done — just finishing all those meals took more than half our life away). After all, both Xiong and Mao work in media and fully understand the hard work and effort journalists put in. Daily newspapers have tight deadlines, and weekly magazines are even more hectic. (No matter which outlet it is, Xiong and Mao support you all!!) Don’t be fooled by how food reporters seem to get treated to meals every day — the reality is that tasting, documenting, and even taking photos is exhausting enough. Oh, got sidetracked there!

This Qiantang Village actually operated on Yanji Street for many years (over a decade ago), but later relocated to the alley behind Zhongshan Hospital due to rising rents. Although its address is on Ren’ai Road, the location is already quite close to Xinyi Road. The sign has a bit of a vintage feel, but generally speaking, restaurants like this offer above-average quality (to have lasted this long).

Stepping into the restaurant gives off a warm, homely vibe, as if you’re eating at home. The space may not look big, but there’s also a basement area. The walls are adorned with numerous media features, indirectly proving the food must be pretty good. Every corner shows signs of history, and just while taking photos, we could already smell the rich aromas. The decor is simple but rather elegant, matching the content on the walls. Today, Xiong and family came specifically to try the Eight-Treasure Fat Duck, and there’s also a large round table perfect for family gatherings.

We couldn’t wait for today’s dishes. Alright, flipping open the menu, the featured dishes are right at the start. Since today Xiong’s younger brother and his girlfriend are joining us (unfortunately Mao had to work), Xiong decided to go all out and order to his heart’s content!! (No wonder Xiong and family are getting chubbier…) So, first up: Shaoxing Drunken Chicken (280 TWD, per portion), Crab Roe Tofu (280 TWD, per portion), Leek Yellow Eel Paste (380 TWD, per portion), plus the uniquely flavored Roast Duck with Scallions (500 TWD, half a duck). (We originally wanted to order the Eight-Treasure Fat Duck, but forgot to make a reservation so it wasn’t available — friends who want to try it should remember to book at least one business day in advance!)

And Dad also wanted to try Cabbage Lion’s Head Meatballs (280 TWD, per portion), plus Mom’s request for Clay Pot Bamboo Shoot and Ham Soup (380 TWD), and Xiong’s long-awaited Pickled Mustard Greens with Spring Bamboo Shoots (280 TWD, per portion). We thought that would be about it, but looking at the menu, we ended up adding a few more dishes (and finished them all!!). Also, just a note: the prices on the menu are for small portions. For medium portions, it’s an extra 50%, so a 300 TWD dish becomes 450 TWD. That’s the general rule, though there are a few exceptions — you can ask the lady boss when ordering medium portions, she’s happy to answer.

After checking out the featured dishes, let’s look at the full menu. Here, a bowl of plain rice is 20 TWD, which is a bit pricey, but the lady boss is considerate. We originally wanted to order rice with meat and other main dishes, but she was worried the flavors might be too strong, so she still recommended we stick with plain rice — a nice touch!!

Next, for dim sum, Xiong thought for a bit and still added an order of Scallion Pancake (60 TWD, per portion). We originally wanted to add stinky tofu too, but were talked out of it (they said we wouldn’t finish it, but in the end we polished off the other dishes anyway), so we’ll have to try that next time.

Now, for the seafood section, there are quite a few fish options — next time we’ll try the Smoked Pomfret. And the Eight-Treasure Fat Duck we didn’t get today is definitely a must-try dish!!! (Such a pity.) Looking at this page really got Dad excited, so he also added an order of Fermented Tofu Pork (380 TWD, per portion). Then there’s chicken and tofu, and beef.

For vegetables, we went with the more colorful Pickled Mustard Greens with Spring Bamboo Shoots, also to sample the chef’s skills at Qiantang Village. For soup, Mom’s favorite Bamboo Shoot and Ham Soup was already ordered (Mao missed out, such a shame, don’t cry, be good…). Then some regular home-style dishes.

The first dish to arrive was Shaoxing Drunken Chicken (280 TWD, small portion). This plate really gave off a homely vibe — Xiong’s family even has an identical one!! In terms of portion size, it’s worth the price. The wine flavor isn’t too strong, the texture is refreshing, the meat quality is great, and overall it’s very appetizing for summer.

Next was Crab Roe Tofu (280 TWD, small portion). This one is a favorite of Xiong’s younger brother — it has a rich crab roe taste, thick and unctuous in the mouth, with the tofu paired with crab legs and green peas. The tofu is very bouncy and flavorful. It may look mushy but it’s super rice-friendly (so fragrant!!).

The Scallion Pancake (60 TWD, per portion) feels just like the street vendor version — not especially thick or thin. When hot, the texture is good, and the scallion topping is more generous than the street version, with better chewiness (it doesn’t get too oily when cooled, which is a small plus).

And here it is — the Pickled Mustard Greens with Spring Bamboo Shoots (280 TWD, small portion) that Xiong had been looking forward to. The pickled mustard greens have a strong flavor, and the slightly thick broth helps highlight their rich aroma. As for the bamboo shoots themselves, being cut into fairly large pieces and full of moisture, they’re not at all tough but juicy and sweet (Xiong loves this). We were almost too full, but at Dad’s request, we added another order of Fermented Tofu Pork (380 TWD, small portion).

When it arrived, it was clear why it was worth ordering. Overall, it has a good level of richness, and just looking at it is mouthwatering. Giving the fermented tofu sauce a little lick, the texture is somewhat like the sweet sauce in traditional rice flour balls (just a bit lighter in color). Taking another sip of the sauce, it’s sweet and fragrant without being cloying. To be honest, this is better than the fermented tofu pork at many famous restaurants. The skin and fat parts are great, but the lean part could be a bit more tender for even more richness (that’s the only issue).

But what we thought might be too greasy to finish turned out to be easily polished off. For fermented tofu pork, it’s very smooth and easy to eat. However, the sauce is indeed on the sweet side — those who don’t like sweet flavors might find it a bit much.

What’s this? Everyone should recognize it — Pickled Mustard Greens with Eel Paste (380 TWD, small portion)! The lady boss works quickly, so it was straight into the oil-pouring show. Truthfully, the price per portion isn’t low, but the portion size is decent too, and Xiong’s brother and dad thought it was reasonable. The eel has a slightly crisp texture, and under the heat of the oil, the aroma of the pickled mustard greens really comes through, paired nicely with scallion strips and ginger slices.

Next, Cabbage Lion’s Head Meatballs (280 TWD, small portion). The small portion here comes with three meatballs, which look pretty tasty (the cabbage on the side was also Xiong’s target). The lion’s head meatballs are medium to slightly large in size, feeling substantial when picked up. Cut in half for everyone to see the cross-section — in terms of texture, they’re pounded to be quite soft, not hard like meatballs, but rather tender and fluffy. The seasoning is medium to slightly salty, also a good match with rice.

Finally, the highlight of the main dishes: the uniquely flavored Roast Duck with Scallions (500 TWD, half a duck). Strictly speaking, when this dish arrives, it’s really hard to tell it’s (half a) duck — it looks more like scallion-braised pork ribs, but trust Xiong, it’s definitely duck (we showed a leg to prove it). The duck meat is tender and sweet, and even those who don’t usually like the taste of duck can enjoy it.

Basically, this is a variation version, with a unique texture and flavor. Adventurous eaters can give it a try. Just gently pry it apart with a spoon and you’ll get that bone-meat separation effect — it’s also suitable for elders and kids.

For the soup, that’s the Clay Pot Bamboo Shoot and Ham Soup (380 TWD) that Mom wanted. Just looking at the surface, you can get a rough idea of how much is inside (based on the iceberg principle…). The milky-white broth is flavorful (but not too salty or overly thick), and this soup even surpasses many famous Shanghai restaurants. Plus, the ingredients are generous, so for this price, it’s definitely worth it.

Finally, there’s also a side of grass jelly and watermelon (fruit).

Although this meal cost just over 3000 TWD, in terms of price, flavor, and portion size, it’s all worth it with decent cost performance. If you like Shanghai cuisine or Jiangzhe snacks, there are also some small-cup dishes available here. Paired with rice and a few small dishes, you can still eat simply yet abundantly!!

Article author: Xiongmao RudyA couple passionate about food, occasionally going a little crazy spending big on eating and playing, but mostly adhering to the philosophy of “limited money, endless appetite.” Same-name blog《Xiongmao Eats the World》Updating simultaneously.

【Qiantang Village Jiangzhe Snacks】
Address: No. 48, Lane 122, Section 4, Ren'ai Road, Da’an District, Taipei City
Phone: (02) 2707-0858
Business Hours: 11:30 AM – 2:00 PM, 5:00 PM – 9:00 PM (Open every day)
Recommendation: The prices are moderate but the portions are generous, and the flavors really suit our tastes. Friends who enjoy Shanghai cuisine can try it with confidence.