Bitter Melon and Salted Egg Pasta – A Hidden Campus Delicacy at NCCU Guangshe That Wows the Taste Buds

Reported by Pu Tianqing / Special Feature

In the lush greenery of National Chengchi University (NCCU), tucked away in a gray building“NCCU Guangshe”restaurant, its exterior looks no different from any other ordinary structure, but step inside, and you’ll be instantly captivated by its bright and cozy dining atmosphere. The large windows offer sweeping views of verdant tree shades, and the ample natural light combined with thoughtfully designed interiors make it hard to believe this is a university restaurant.

▲Hidden within the campus, NCCU Guangshe has become a well-kept gourmet secret spot for locals, thanks to its delicious dishes and affordable prices. (Photo / Reported by Pu Tianqing)

First-time diners will definitely be curious about the dish names on the menu. “Bittersweet Garlic Chili Pasta,” “Hakka-Style Pasta” – these intriguing names easily pique your curiosity. Among them, the Bittersweet Garlic Chili Pasta is the most popular item here. In truth, it’s actually pasta in a “bitter melon and salted egg” flavor. Surprisingly, this classic Chinese dish, often seen on dinner tables, pairs brilliantly with Italian pasta, resulting in a melt-in-your-mouth flavor that touches the soul.

▲The bitter melon and salted egg-flavored pasta features crisp bitter melon that isn’t bitter at all, and the salted egg sauce enhances the taste even more. (Photo / Reported by Pu Tianqing)

The chef uses thinly sliced, vibrant green mountain bitter melon, sautéed with fragrant salted egg crumble sauce and paired with flat spaghetti, finished with a sprinkle of golden garlic crisps to create this uniquely local-style dish. Those who have tried it are enchanted by the familiar yet novel texture, and even more amazed by the chef’s inspired combination.

Liu Jialiang, manager of NCCU Guangshe, saidthat all the dishes in the restaurant are self-developed. The creativity behind such dishes is largely credited to the chef, who studied in Japan. While in Japan, the chef frequently enjoyed regional “limited-time” dishes, which inspired him to create something uniquely “Taiwan-limited.” Moved by the resilience and hardworking spirit of Taiwanese people in the 1940s and 50s, he used mountain bitter melon—a symbol of perseverance—as the main ingredient to create the popular “Bittersweet Garlic Chili Pasta.” Another signature dish loved by older customers is the “Hakka-Style Pasta,” which includes salted pork. Chen, a graduate student at NCCU, shared: “I come here 2–3 times a week. Not only is the food delicious, but the prices are very reasonable. A plate of pasta costs around a hundred NT dollars—you can’t find such refined flavors elsewhere.”

▲A classic combination of authentic German pork knuckle and American beef sausage—this “German Cowboy’s Favorite” sells nearly a thousand portions every month. (Photo / Reported by Pu Tianqing)

Beyond innovative Taiwanese-style pasta, the German pork knuckle here is also exceptional. The “German Cowboy’s Favorite” lets you enjoy both authentic German pork knuckle and the savory taste of American beef sausage. Liu Jialiang revealed that making a great German pork knuckle is a time-consuming and labor-intensive process. Carefully selected pork knuckles are first boiled until medium rare, then slow-roasted in the oven for 20 minutes while being constantly turned to ensure an evenly crispy skin. The accompanying beef sausage is also homemade, made from premium beef—juicy, flavorful, and not too salty. It complements the pork knuckle perfectly, adding texture and richness. The “German Cowboy’s Favorite,” which sells nearly a thousand portions a month, has become a must-try hidden gem among locals.

▲The “Banana Marshmallow Ice Cream Scone” is a dessert that’s sweet without being cloying, and is especially popular with female diners. (Photo / Reported by Pu Tianqing)

For those who like to try new flavors, try the Mexican scones here. Aside from the traditional chicken option, there’s also the sweet “Banana Marshmallow Ice Cream Scone.” The thin and crispy scone wraps a rich and hearty filling. The banana fruit flavor blends with the sweetness of marshmallows, and when paired with the chocolate ice cream on the side, it’s a dessert that brings joy to female diners.

Liu Jialiang said: “Through the concept of sharing, we let customers order their own meals and pour their own water, creating a relaxed and homely atmosphere, as if visiting a neighbor. The ingredients we use are primarily seasonal and locally sourced. Even the decor emphasizes eco-friendliness, aiming to bring customers a fresh, healthy dining experience.”

▲The restaurant adopts a bright, healthy, and active-living philosophy, with ample lighting that offers views of the lush campus, instantly lifting your mood. (Photo / Reported by Pu Tianqing)

[NCCU Guangshe Restaurant]

Address: No. 64, Section 2, Zhinan Road, Wenshan District, Taipei City.

       (2nd Floor, Qixian Building, National Chengchi University)

Phone: (02) 2936-8966

Business Hours: Monday to Sunday, 11:30 AM – 10:00 PM