Former head chef of Taipower Lijin restarts business—New Lijin Pickled Cabbage & White Meat Hot Pot carries on the delicious legacy

Text and photos byBearMiao Rudy

We were super excited when we saw online that a new Lijin Pickled Cabbage & White Meat Hot Pot had opened in Neihu. Previously, there were rumors that Taipower Lijin might be closing down, which was quite disappointing to many. But now there’s no need to worry—the new Lijin has opened in Neihu, an area that our cat (Miao) knows very well, so we can come anytime. Isn’t that great? It carries on the delicious taste that’s been around for half a century. At just NT$420 per person with no service charge, it’s not too expensive considering how daily all-you-can-eat prices keep rising.

The difference from most all-you-can-eat hot pot restaurants is that there’s no ice cream, which many people love. It’s only been open for a month and a half, but it’s already packed. The place is bright and clean, even more comfortable and modern than the old Taipower Lijin. Despite the recent hot weather, so many people still come here—it just goes to show how well-known the new Taipower Lijin brand is. BearMiao guesses that once winter comes, this place will probably have long lines and be hard to get a seat at too.

The location is at No. 108, Zhouzi Street, Neihu, right behind the exit of Xihu MRT Station and not far from the Neihu Sports Center. On this day, after working out, BearMiao came straight here to eat!(Bear’s voice: Was that run even worth it?) The glass door outside clearly states the pricing info, but the only thing missing is the dining time, which is noted on the menu as 90 minutes.

As expected of a newly opened shop, it’s very clean and comfortable. There are plenty of seats but it’s not overly crowded. Looking down from upstairs, you can see the kitchen staff slicing meat fresh to order—so it’s fresher and tastier, and you don’t have to worry about the meat going bad (unlike some drink shops that hype “made-to-order” but make you wait two months to get your drink…). Bear and Miao were seated on the second floor. Right at the top of the stairs, there’s a sink, and across from it is the dipping sauce area. Looking down from upstairs, by 6:30 PM, it was already packed. Friends without reservations could only wait outside!!

Let’s take a look at the seating. The hot pot itself is a bit smaller, and it still has a tall chimney, but I think it’s just decorative because underneath is an induction cooker. In terms of environment, since it’s newly opened, it’s pretty good, but a friend of Bear’s mentioned seeing small bugs during a previous visit—whether that was just a one-off incident, I’m not sure...

The standout feature of the dipping sauces for the Pickled Cabbage & White Meat Hot Pot is the combination of fermented tofu and sesame paste. The selection of sauces here is fairly comprehensive—you can mix your own preferred flavor. If we’re being picky, there’s no mashed white radish or chili that Miao likes, and the garlic paste is so thin it’s almost nonexistent (are garlic cloves really that expensive these days? *scratches head*)

If you’re looking for a good sauce combo for the Pickled Cabbage & White Meat Hot Pot, you can follow the suggested portions next to the sauces. The white meat tastes amazing with fermented tofu and sesame paste (but it’s really fatty). Drinks are free and unlimited, but the options are limited—cold herbal tea, hot tea, and hot coffee. That coffee? Well... don’t expect too much. It’s better than nothing, I guess (Bear’s voice: It’s really not great).

The menu is simple, divided into two sides. The left side is all-you-can-eat, including vegetables, staple foods, meats, and a few types of seafood. This side here is à la carte—meatballs, pork ribs, and winter vermicelli noodles are all pre-cooked. The restaurant gives you one serving for free, but if you want more, you’ll have to pay (just like the old Taipower Lijin). Although there’s still a chimney, it’s probably just for show—there’s no charcoal underneath. It’s an induction cooker with an adjustable switch. It’d be perfect if they also used charcoal.

Not long after being seated, the free pre-cooked dishes arrived!! If you’ve been to the old Lijin, these should look familiar—they’re old friends. This golden fried meatball is something Miao personally loves. Before it’s cooked, the skin is slightly crispy, which makes it even tastier. We ate several in a row. It’s really joyful to taste that flavor again.

As usual, let’s do a cross-section show. The meat filling inside is quite solid, crispy on the outside and soft on the inside—very tasty. But if you boil it, the outer skin gets softer. Pork ribs are also a favorite for many, but Miao personally prefers the fried meatballs. The pork ribs have a bit too many bones, but Bear seems to enjoy gnawing on them happily (Bear’s voice: I’m a big strong chewer!!)

Ta-da!! Let’s shine a spotlight here. Miao’s personal pick for today’s best dish is this cold mixed winter vermicelli (Image above). It’s tangy and flavorful, and also really appetizing. Just little Miao almost finished it all, leaving no crumbs behind. But they only give you one serving. If you want more, you’ll have to pay extra.

The server added broth to our pot. To be honest, there’s no charcoal in this pot, so you can just treat it like a regular hot pot. They serve pickled cabbage first—you can ask for more if you feel it’s not sour enough. When the white meat goes into the pot, the broth becomes even more flavorful. Though honestly, it’s not super sour. BearMiao loves the soup base from Changbai Pickled Cabbage & White Meat Hot Pot, but that’s an à la carte option with a slightly higher price, so it’s not really fair to compare with New Lijin (still, the all-you-can-eat deal at New Lijin is quite worth it).

Then they brought out scallion pancakes. Though they’re thin, Miao thinks they’re really tasty—the crust is fragrant, and you can taste the scallions inside. BearMiao ordered these three or four times because they’re so delicious. We ended up eating a lot of them before even touching the hot pot. Did the hot pot get neglected? Is that stealing the spotlight? Bailongxing: “You alright, you good-for-nothing?” Youwuyou: “I’m still a bit hungry…” (keeps eating pancakes)

Eat your greens to stay healthy!! We also ordered some additional vegetable dishes, but for some reason, the bok choy turned yellowish after being in the pot and had a slightly bitter taste, so we switched to napa cabbage instead. The supporting cast made their appearance too. The flavors were decent. There were also knife-cut noodles, which we barely had room for later... All the side dishes went into the pot. Doesn’t it look bountiful? In terms of variety, New Lijin offers quite a few choices. We also added various mushrooms, which are pretty healthy ingredients.

Let’s take a group photo with all the meats too. Doesn’t it look super delicious?! The meat selection here is more varied than at the old Lijin—there’s chicken, beef, Taiwan pork, streaky pork (white meat), and lamb. But Miao doesn’t eat lamb, so I can’t introduce that one. Sorry about that.

Next image (top left)—this is the chicken. It’s okay, not too special. It tends to fall apart if left too long. The bright red beef (top right)—Bear says it tastes similar to Tang Palace’s, just slightly less marbled and a bit drier in texture (but the flavor is still decent...). The Taiwan pork (bottom left)—it’s not bad, but still not as good as the white meat. And now, the star of the Pickled Cabbage & White Meat Hot Pot—ta-da!! The white meat (bottom right)—the fattier, the better. It’s juicy and rich in marbling, so it’s tender and smooth. But here it’s sliced a bit thinner.

Drop the meat slices into the pot and fish them out as soon as they change color!!! There’s no need to overcook the bright red beef—keeping it slightly tender makes it even more delicious. Dip it in the special sauce, where the flavors of fermented tofu, sesame, and beef mingle in your mouth. For the white meat, just blanch it for about ten seconds before lifting it out of the pot. Once the white meat changes color, it’s time to haul it up to shore, Up!!!

To be honest, digging into piles of meat is seriously satisfying. The tangy broth pairs best with the whiter, fattier cuts. Just chew lightly, and it melts away quickly in your mouth—the soft, tender texture combined with pickled cabbage is even more delightful!!

Finally, cook some chewy knife-cut noodles. That’s when even Xiong and Miao throw in the towel—they just can’t eat anymore. In terms of environment, Xin Lijin is much cleaner and more organized than Lao Lijin, and the menu is also more varied. Xiong and Miao think this place could very well become the most unbeatable all-you-can-eat spot in Taipei’s Neihu District. So while it’s not super famous yet, they recommend everyone come try it ASAP—otherwise, you might need to book a month in advance to get a seat later on!

Author: Xiong Miao RudyA couple passionate about food, who occasionally go wild spending big on eating, drinking, and playing—but generally stick to the principle of “limited money, unlimited appetite.” They run a blog of the same name:《Xiong Miao Eats the World into Bankruptcy》Updated simultaneously.

【Xin Lijin Pickled Cabbage & White Meat Hot Pot】
Address: No. 108, Zhouzi Street, Neihu District, Taipei City
Business Hours: Monday to Friday 11:00–14:30, 17:00–22:00
Weekends and holidays 11:00–22:00; Business lunch 11:00–14:30
Phone: (02) 2798-7696
Suggestion: Although the environment is more comfortable than at Lao Lijin, the 90-minute time limit feels a bit rushed. It would be better if it were extended to two hours.