Authentic Northeastern pickled cabbage and pork hot pot in Taichung, plus a daily limited whole braised chicken!

Text and photos byNini and Blue Food & Travel Journal

Recommended pickled cabbage and pork hot pot in Taichung, a hidden and low-key hot pot shop on Tianjin Road. Golden Zhang Lao Wan Northeastern Pickled Cabbage and Pork Hot Pot may be located on Tianjin Road, but it’s not in the bustling clothing district. Tucked behind Liren Elementary School and Liren Junior High School, and with lush greenery at the entrance, it’s easy to walk right past. Golden Zhang Lao Wan pickles their own cabbage using hometown flavors, slicing it thick and simmering it in the pot. The naturally fermented aroma blends with various ingredients, resulting in a sweet and savory broth. There are also Northern-style braised chicken in old broth, scallion pancakes made by a renowned chef, and mung bean paste cakes—all highly recommended dishes. Leftover soup can be packed to go along with more broth and pickled cabbage, essentially getting two meals for the price of one!

The lush greenery at the entrance makes it easy to miss—remember that it’s behind Liren Junior High School’s back gate for easier navigation.

The shop has large round tables for group dining as well as small square tables suitable for couples. For safety and to avoid carbon monoxide from traditional charcoal, the stove uses electric heating. The especially high ceiling also creates a less cramped atmosphere.

The walls feature paintings specially commissioned to depict life in the Northeast—weathered men and spirited horses, with a man in a hat whose eyes seem to follow you.

Before the main hot pot arrives, check out the sauces—there are over ten varieties, and the owner will even introduce their signature golden-ratio mix.

For the pickled cabbage hot pot, essential dipping sauces include fermented tofu and mashed leek flower. Other options include chili oil, chopped scallions, cilantro, fruit vinegar, fresh sliced chili peppers, sesame paste, garlic paste, soy sauce—or, if you prefer simplicity, there’s a pre-mixed lazy person’s sauce. The fermented tofu prepared by Zhang Lao Wan even carries a hint of wine aroma. Nini and Blue are especially fond of the leek flower sauce, and after watching “A Bite of China,” they became even more enchanted by this seasonal delicacy.

The fridge offers a variety of drinks.

The shop serves freshly brewed hot tea before the meal, packed with plenty of real tea leaves. Side dishes vary depending on the number of guests and are complimentary.

Homemade pickled kelp and dried tofu—the thinly sliced tofu has a subtle savory aroma and a nice bite.

Peanuts, stir-fried until tender and spicy, perfect for pairing with alcohol.

When ordering a single hot pot base, it already comes with many ingredients: Shimane eco-shrimp, black pork belly, sea cucumber, tofu, mushrooms, corn, pumpkin, sweet potato, handmade meatballs...

The photo below is provided by the shop’s fan page and description. They specially select Korean-imported napa cabbage, which undergoes temperature control and long-term natural fermentation. Each leaf is thoroughly washed before being placed in the jar, then stored in a dedicated cold room afterward.

The pickled cabbage added to the pot isn’t finely shredded but cut into large chunks, simmered slowly to gradually release acidity while retaining crunchiness. The broth is made from pork bones, chicken bones, apples, onions, carrots, sugarcane tops, and scallion sections, slow-cooked over low heat for 8 hours to achieve a clear yet rich taste. The broth combines the natural sourness of fermentation with the natural sweetness of the ingredients. If you want it tangier, just add more pickled cabbage.

Specially selected Shimane eco-shrimp are added to the broth, enhancing its umami richness.

Not only do they enrich the flavor of the broth, but the shrimp are also quite large!! A good soup should have both great taste and delicious shrimp.

The basic hot pot base includes a variety of vegetables and ingredients.

The seafood selection includes not only shrimp but also sea cucumber and clams hiding inside!

The natural acidity of the pickled cabbage pairs perfectly with pork belly. The yeast transforms the pork fat into something rich yet not greasy, and the broth doesn’t become oily.

Black pork belly

The meat slices are intact, with no fishy smell—very fresh.

With a balanced mix of fat and lean, they offer a pleasant moistness when chewed. With the addition of pickled cabbage, it’s not at all greasy, and the broth stays clean and sweet even after long cooking.

Handmade meatballs

The shop makes five flavors of meatballs: original, mushroom, taro, celery, and squid.

No matter the filling, the stuffing is generous—taro meatballs even have visible taro chunks!

Seasonal vegetable platter

Featuring fresh seasonal fruits and vegetables.

Later on, you can also get free refills of the broth!

Besides the star dish, the pickled cabbage and pork hot pot, there are many other meal options. Even if you don’t want the hot pot, you can still come just for Northeastern Chinese cuisine.

Old Braised Roast Chicken, available in limited quantities daily

Due to the complicated preparation process, advance reservation is required. The official fan page details the making process: select premium free-range chickens from Taitung, glaze them with honey, then fry until golden brown, and simmer in a 20+ spice old braised broth for two hours.

With a gentle lift of the chopsticks, the bone separates easily from the meat. The sauce is rich but not overly salty, and as you chew, you can gradually taste a subtle sweetness.

All the small dim sum and pastry items are made by master chefs with decades of experience from a well-known Jiangsu-Zhejiang style old shop.

Scallion Pancake

Layers of scallions unfold when cut, bursting with aroma—each bite is hearty yet full of scallion fragrance.

Pickled Cabbage Pan-Fried Dumplings

There are actually two flavors of pan-fried dumplings, but since you’re at a pickled cabbage hot pot restaurant, of course go for the pickled cabbage flavor!

The bottom is pan-fried to form a crispy, ice-flower-like crust.

Be careful when biting in—the juice inside can be scalding. The chopped pickled cabbage has a strong tangy kick that really whets the appetite. Those who are sensitive to sourness, beware.

Finally, you can also have a dessert.

Mung Bean Paste Pastry

The pastry crust is additionally brushed with egg wash for extra aroma. The mung bean filling inside isn’t too sweet—even Nini, who doesn’t usually like bean paste desserts, loves it. If sold separately as street food, it would definitely be a bestseller!! But make sure to eat it while it’s hot; once cooled, the aroma fades and the crust becomes chewier.

The shop offers set meals for 2, 4, 6, or 10 people,

or you can also order à la carte without getting the hot pot. Leftover hot pot base can be packed with extra broth and pickled cabbage—remember to remind the staff 15 minutes before you want to pack up. They’re very considerate and will use ice water to cool it down until it’s not too hot before bagging, to prevent plastic bags from releasing harmful substances due to heat. You’re not forced to buy extra ingredients for takeout. Come enjoy a cozy hot pot meal with family and friends!

Golden Zhang Lao Wan Northeastern Pickled Cabbage and Pork Hot Pot
Address: No. 96, Section 1, Tianjin Road, Taichung City (behind Liren Junior High School)
Phone: 04-2298 2998
Hours: 11:30–14:30, 17:30–22:30
Accepts National Travel Card
No minimum spend for dine-in or takeout

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