【Monday Foodie Fix】Reserve in advance for Hakka snacks at Miaoli’s Mengdingxuan

Text and photos by Chen Guanxin, MOOK Scenic Spots Travel & Lifestyle Network

Hidden in the alleys of Gongguan Township’s residential area, it’s almost impossible to find the exact location of “Mengdingxuan” without guidance from a local. Such an unassuming little shop definitely won’t have seats available if you don’t make a reservation on holidays. The owner, Liu Chunhong, says the shop’s business mostly relies on word-of-mouth from regular customers, and with fresh ingredients and affordable prices, it has become a favorite among guests.

Stepping through the small green path in front of the door into the shop, the straw raincoats and conical hats on the walls, along with the wooden low cabinet in the corner, give off a strong traditional rural vibe. As soon as you walk in, it feels like you’ve returned to your countryside home. And all of this isn’t just about moving old furniture from home for decoration—even the entire restaurant was built single-handedly by Liu Chunhong. He said: “At the beginning, we didn’t have much of a budget, but we still wanted guests to feel at home, so we gathered materials from all over. Even the bricks were ones that others had discarded because they were misfired or unwanted.”

This sense of “home” is not only reflected in the dining environment but also in the dishes served. The vegetables and fruits used at Mengdingxuan all come from their own farm, emphasizing freshness and cleanliness—like something your mom would cook herself. In addition, since the owner’s wife grew up in a traditional three-generation family and used to prepare dinner for the whole household after work every evening, she gradually became an expert cook through experience. It wasn’t until Liu Chunhong changed careers in middle age that she took on the important role of head chef, turning everyday home-cooked dishes into favorites loved by customers.

When it comes to the most ordered dish in the shop, nothing beats “Perilla Duck.” Perilla Duck uses perilla from Gongguan Township’s specialty produce. After being sun-dried to soften it and reduce its pungency, it’s stir-fried with ginger, garlic, and boneless native duck. Though the cooking method seems simple, the tender, springy duck meat is coated in the fragrant aroma of perilla, releasing a rich flavor in the mouth—no wonder diners keep asking for bowl after bowl of rice.

Scallion Oil Chicken and Sautéed Pork Intestines with Shredded Ginger are also popular dishes in the shop. Liu Chunhong says that most of the ingredients used are homegrown—even the native chicken is raised by them, selecting free-range birds aged over 180 days to ensure the meat is tender and moderate with the distinct sweet taste of native chicken. As for Sautéed Pork Intestines with Shredded Ginger, besides requiring the intestines to be very fresh, the sourness comes from pure-brewed rice vinegar instead of synthetic vinegar commonly used by other shops, giving the dish a tangy yet not overpowering taste, with a crisp and firm texture.