Taipei Creative Hakka Cuisine – Spicy & Numbing "Dry Pot Peanuts & Pork Trotters"

Text & Photos /Mi’er

In recent years, thanks to strong promotion by the Council of Hakka Affairs, Hakka cuisine has grown increasingly popular. Known for its savory and delicious flavors at affordable prices, it has become a top choice for office workers dining out. To cater to modern tastes, traditional Hakka food—once known for being "oily, salty, and strongly flavored"—has gradually evolved toward lighter, less greasy versions.

　But preserving the authentic taste of traditional Hakka dishes while meeting modern dietary preferences and serving up a table full of crowd-pleasers is no easy feat. A while back, by chance, Mi’er visited "May Snow," a hidden gem of Hakka home-style brewing. From the alley entrance, she spotted a crowd gathered outside the shop. Stepping in, she was stunned—the place was completely packed. While waiting to be seated, Mi’er observed the diners and realized they were mostly regulars. Some even helped introduce must-try dishes to newcomers.

　This lively scene reminded Mi’er of the days when she used to gather friends for meals. Such a place is perfect for group dining, especially for those who enjoy a few drinks with their food—it’s undoubtedly an ideal gathering spot.

　The dishes served that day were curated by one of the founding chefs, Chef Yu. Starting with the first dish, "Hakka-Style Pan-Fried Fresh Fish," Mi’er became even more intrigued by the restaurant. The dish resembled Hong Kong-style “Breeze Shelter Bay” cuisine, but the garlic crisp also hid chunks of Hakka cured pork, basil, and onions, adding layers of flavor. Paired with crispy pan-fried sea bass, it made Mi’er crave a bowl of congee. Chef Yu said, "It’s great with rice too!" And indeed it was—even someone who doesn’t usually eat fish couldn’t help but have multiple servings.

　But what truly thrilled Mi’er was the "Dry Pot Peanuts & Pork Trotters" served in a clay pot. Traditional Hakka-style pork trotters and peanuts are braised until tender, then finished with reduced sauce and Sichuan spices just before serving. Lifting the lid released an irresistible aroma. The perfectly tender trotters had a rich Sichuan kick upfront, followed by the savory umami and subtle sweetness of the braising juices, plus the soft, mildly spicy peanuts. Just this one dish had Mi’er eating piece after piece and still wanting more—it’s definitely a favorite for pork trotter lovers.

　Unfortunately, Mi’er couldn’t try the legendary Salt-Braised Chicken, said to earn praises from everyone who tries it, as it’s available only in limited daily quantities and requires advance reservation. Chef Yu proudly explained that May Snow’s Salt-Braised Chicken not only uses a soaking method to keep the meat tender but also includes chicken feet and pork belly to boost gelatin content. The chickens are required to fast for three days before slaughter to ensure firm yet sweet meat. Just hearing this made Mi’er’s mouth water, already planning to bring friends back for another feast.

　Later, Mi’er learned that Chef Yu and another chef, Chef Huang (whom she didn’t meet that day), were once the star chefs behind the once-trendy Tung Blossom Hakka Cuisine (those dishes were pretty amazing back then—too bad the quality declined later). Seven years ago, the two decided to strike out on their own and opened "May Snow." Interestingly, Chef Yu is a Malaysian Chinese who originally worked as a Cantonese chef for 12 years, including several years at the well-known Taipei restaurant Fu Yao. After encountering Hakka cuisine, he was so captivated by its flavors that he dedicated himself to it and eventually teamed up with Chef Huang to launch May Snow.

　No wonder May Snow’s dishes are so delicious. With a foundation in Cantonese cuisine (one branch of which, Dongjiang cuisine, is essentially Hakka food), combined with the characteristics of Taiwanese Hakka cuisine and the use of Hakka ingredients, the chefs have created many innovative yet tasty dishes. Chef Yu joked, "Maybe because neither of us is Hakka, we’re free from traditional constraints, allowing us to flexibly use these ingredients and craft creative Hakka dishes we love." As a result, beyond the menu offerings, the chefs often develop new dishes based on customer feedback. If a new creation earns praise from regulars, it gets added to the menu—making May Snow’s offerings ever more diverse.

Red-Gold Squid, 320 NTD.This is a new dish not on the menu. The squid is marinated for over half a day before being coated in flour and deep-fried. It must be eaten hot, paired with crispy red onions for a refreshing crunch.

Hakka-Style Pan-Fried Fresh Fish, 620 NTD.Adapted from the Hong Kong-style Breeze Shelter Bay method, the fish is fried and then topped with a savory mix of cured pork bits, onions, garlic crisp, and basil. Salty, fragrant, and crisp, though it tones down the fish texture, it offers a uniquely delicious flavor.

Grandma’s Braised Pork, 320 NTD.A modern take on traditional braised pork belly, the large pork chunks are cut into smaller pieces and braised using the classic method. The smaller pieces allow excess fat to be trimmed during prep, resulting in each bite being perfectly balanced between lean and fat, tender and flavorful. The separately braised bamboo shoots add a refreshing touch.

Dry Pot Peanuts & Pork Trotters, 360 NTD.Just look at the translucent pork trotters—they’re incredibly tender and juicy. With the numbing-spicy aroma of Sichuan spices, plus the rich fragrance and savory-salty taste of braised trotters, this dish just gets better the more you eat.

Grandma’s Leftover Veggie Pot, 460 NTD.A soup dish that embodies the Hakka virtue of thrift. It tastes somewhat like Western-style braised pork but includes white-braised pork trotters, fried spare ribs, dried bamboo shoots, hand-made pork and taro meatballs with added taro, pig liver, quail eggs, tendons, white radish, crispy egg floss, and other rich ingredients. The broth is deliciously savory, with a flavor that stands out even more.

May Snow Hakka Private Home Brewing
Address: 1F, No. 16, Lane 329, Section 1, Dunhua South Rd., Taipei City (MRT Xinyi-Anhe Station, Exit 1)
Phone: 02-2700-6248

Author: Mi’er, who transitioned from a Chinese literature degree at National Chengchi University into food journalism. Raised under the guidance of her chef mother, she has a keen sense for food—both loving to eat and cook. Her job often takes her across the country in search of culinary delights, which she shares on her blog and through organized foodie gatherings. She is the author of the book "Group Food Tasting Reports."
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