A 60-year-old Taipei pork knuckle and rice classic shop in business since 1964 – glossy black Dongpo pork & Q-textured pork knuckles

(Zheng Ji Pork Knuckle’s double portion combo rice)

Text & photos byKuni

Zheng Ji, located near Beimen, is a very old establishment, having been in business since 1953 – over sixty years. When I visited in the afternoon, I suddenly remembered that Jingting No. 8 was just next door, so after the meal, I could swing by there for a coffee to kill some time.

(The storefront sign is so old it’s almost completely faded)

(Menu)

(Second-generation owner and his son)

(Old braising liquid)

(Dining seating area)

Meal contents:
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Double portion (NT$190)
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They only offer three main dishes here: pork knuckle, Dongpo pork, and milkfish belly. Thanks to a knowledgeable friend who told me in advance that I could ask the boss for a “double portion” combo. Next to it, there’s free bone broth for dine-in customers to help themselves to, and the taste is unexpectedly good. The broth is clear yet layered, with a pleasant bamboo shoot aroma.

(The owner’s son serving soup to takeout customers)

(Plenty of big bones)

The pork knuckles here are richly aromatic and flavorful, with tender skin that has a nice bounce. The lean meat has an exceptional taste, and it's rare and commendable that it's not at all dry. The Dongpo pork looks frighteningly dark on the outside, but takes you by pleasant surprise once you take a bite – it may seem thoroughly stewed, but it's not; the inside still retains a beautiful meat color. Overall, it’s a rather oily, old-school Taiwanese flavor, but fortunately, the very tasty pickled mustard greens served alongside help cut through the richness and complement the meal.

(Odd-looking double portion combo)

(The pork knuckle is good)

(The Dongpo pork is frighteningly black)

(Braised egg)

(A bite into the Dongpo pork)

Zheng Ji Pork Knuckle Rice

Address: No. 22, Yanping South Road, Zhongzheng District, Taipei City
Hours: 11:00–20:00, Mon–Sat

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