Taipei BBQ shop highly recommended by foodies—tender and sweet char siu!

Text & photos by /Xiao Hu’s Dream Food Blog

Usually, when I meet fellow fans of Hong Kong-style BBQ, I always ask, “What’s your favorite spot?” Strangely enough, I rarely hear the same answer, which shows just how many BBQ shops there are in Taipei. But I wonder if you’ve noticed that the consistency at these places isn’t always ideal—especially my favorite roast duck leg. What about you? What’s your favorite BBQ shop, and what’s your go-to dish?

Xiang Xing Ji was recommended to me by a seasoned foodie friend, but to be honest, I’d heard of this once-packed famous BBQ shop more than once before. However, it seems that ever since the new location opened, the place hasn’t been as bustling as it used to be.

We arrived around 1:30 pm that day, and to our surprise, there weren’t many customers in the shop. As for the dining environment, to be frank, it’s better than most BBQ joints—at least it doesn’t have that greasy look.

As for the prices, they do feel a bit higher than your average Hong Kong-style BBQ spot, but for someone like me who doesn’t really pay much attention to price when eating, it didn’t bother me much.

Whenever I visit a new BBQ shop, I usually order a trio rice plate and a single roast duck leg (if available). The friend who took me there had a similar idea and ordered the same. First, let’s talk about the fried shallots on top—I quite like them. Though I think they could be a bit oilier, the ones here aren’t too salty and are less greasy than usual.

The char siu was probably my favorite dish of the day. The meat was tender with a hint of juiciness, the fatty parts were wonderfully sweet, and the best part was the slightly caramelized, crisp edges that had a touch of sugariness and a juicy, crispy sweetness—it was insanely delicious.

The liver sausage is probably my second-favorite BBQ item after the duck leg. But let’s be honest, there aren’t many good liver sausages out there—the best one is definitely at my favorite spot.

Xiang Xing Ji is actually pretty good too, but it’s a bit lacking in oiliness and sweetness. Still, as I always say, the BBQ here feels less greasy, and the ingredients seem a bit better than average. At least, that’s how it felt to me. But you know, sometimes when it’s not oily enough, it feels a bit too healthy and lacks that “satisfying” kick... the tongue never lies, haha.

Speaking of ingredients, this chicken leg says it all—super tender and soft, not too much grease on the skin, yet smooth and silky when you bite into it. The skin also has a nice sweet oily flavor, making it really tasty. Maybe next time I’ll try the crispy chicken leg.

Finally, and most importantly, the roast duck leg—the skin is slightly crispy and flaky, smooth with a nice bite, and the fat underneath has a good balance of sweetness and oiliness. The duck meat itself is very tender, even the bits from the edges aren’t dry at all. Overall, it’s a delicious duck leg, though it doesn’t leave much to really linger in memory after eating.

Xiang Xing Ji
No. 272, Chang’an West Road, Datong District, Taipei City
Phone: 02-25591682
Business hours: 11:00–19:00

"Xiao Hu’s Dream Food Blog
If “eating” is just about filling your stomach, then “food” would be far too boring~~~