Popular Shaanxi Restaurant in Taipei: Flavorful Spicy & Tangy Shredded Potatoes and Baby Bok Choy

Text & Photos /Kuni

After reading my article, a friend highly recommended the dumplings at Spoon House. This guy is usually picky about everything, especially Chinese food—he’s got very clear likes and dislikes—so it was hard to resist when he finally gave something a compliment. I made a special trip here at noon to check it out.

(Entrance)

(Interior Decor)

Food Ordered:

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Xinjiang Crispy Lamb Skewers (NT$160)
Golden Edge Baby Bok Choy (NT$180)
One Liang of Dumplings (NT$50)
Spicy & Tangy Shredded Potatoes (NT$140)
Lamb Broth Soup (NT$180)
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(Complimentary Edamame)

(The flatbread used for the soup bun is first handed to guests to tear apart)

(The staff said to tear it into corn kernel-sized pieces, but I personally suggest going even bigger)

The first plate of lamb skewers was the start of a delightful surprise—crispy and more addictive the more you chew. The dumplings achieved that perfect balance of skin and filling I love, with a prominent leek flavor, though at NT$10 each, they’re the most expensive dumplings I’ve had in a while.

(Xinjiang Crispy Lamb Skewers)

(The dumplings are named “One Liang of Dumplings” [a reference to ancient Chinese currency])

The shredded potatoes were admirable—hot, finely sliced, and tangier than those at Xu Huai Renjia. It’s hard to imagine such a simple dish being so delightful, with the vinegar aroma bursting in your mouth.

(A personal favorite: Spicy & Tangy Shredded Potatoes)

The baby bok choy still focused on a tangy vinegar flavor, though not greasy. By now, I realized how much I appreciate how Spoon House uses vinegar—but the owner said he’s actually been reducing the acidity over the years, as the original Shaanxi style used to be so sour it hurt your teeth.

(Golden Edge Baby Bok Choy)

The final soup bun wasn’t quite to my taste, mainly because the lamb was too tough. But the broth had good layers and was pleasantly tangy and smooth. The so-called “soup bun” refers to an unleavened, unroasted flatbread that you tear into small pieces by hand before tossing them into boiling meat soup to cook—it has a texture somewhat similar to gnocchi.

(The soup bun is called “Lamb Broth Soup”)

(Freshly torn pieces of flatbread)

Before leaving, I spotted a dessert at the next table that looked incredibly enticing. Upon asking, I learned it had to be reserved in advance—you definitely can’t get it on the day. By the time I stepped out, I was already thinking about when to come back.

Spoon House Shaanxi Restaurant
Address: No. 15, Lane 41, Section 2, Ren’ai Road, Zhongzheng District, Taipei City
Phone: (02)2351-7148
Hours: 11:30–14:30 / 17:30–22:00, Tue–Sun

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