A 30-year-old Taipei classic taste: The must-order Northeastern pickled cabbage and pork hot pot!

Text & Photos /Daku

When talking about Taipei’s classic flavors, one can’t help but think of "Chengjia Xiaoguan", established in 1986. Its founding branch is located on Section 3, Muxin Road in Taipei City, boasting over 30 years of history. The owner, Cheng Zhenying, hails from Shenyang in the northeast. In the region where winter dominates for more than half the year, pickled cabbage is a household skill. The owner not only insists on using fresh ingredients, real components, and fair pricing, but also makes her own pickled cabbage and red bean paste, which is why many foodies flock here, and plenty of regulars come back the moment they return to savor it again!

% Just tap ⒂Established in 1986, "Chengjia Xiaoguan" is located on Section 3, Muxin Road in Taipei City and has been around for over 30 years. Though it's situated in the suburbs, it's always bustling at mealtimes, thanks to word-of-mouth recommendations from loyal customers!

% With a warm and rustic atmosphere, Chengjia Xiaoguan warmly welcomes diners and can cater to the needs of larger groups.

% Remember the name “Chengjia Xiaoguan” — its exterior gives off a cozy and nostalgic vibe.

% The ENU platform also features an introduction to "Chengjia Xiaoguan". Established in 1986, the eatery is known for using quality ingredients, fresh food, and fair prices, attracting many food lovers. It's a beloved taste that many regulars have enjoyed since childhood, and even those who travel abroad often find themselves missing it dearly—so much so that they dine here as soon as they land back in Taiwan. It's truly their special hometown flavor!

% First up, we have the signature dish: Crabmeat Imitation (Small – NT$380), topped with a raw egg yolk. At first glance, you really might not know what this dish is. Turns out, Crabmeat Imitation is a quite famous dish. Legend has it that one day, Empress Dowager Cixi suddenly craved crab, but because Beijing is far from the sea, fresh crab couldn't be supplied immediately. The royal chef then used egg whites to mimic crab meat and created Crabmeat Imitation, which pleased the Empress immensely. It later spread to Shanghai, where it became even more popular (reference: Wikipedia)!

% Originally, the dish used a mix of minced pork and egg white to imitate crab meat. Now, the chef asks what flavor you prefer and adjusts accordingly. First, minced pork is stir-fried until fragrant, then egg white is added and stirred again. Using the concept of "crab roe", it surprisingly resembles real crab meat!

% The dish isn’t just flavorful and aromatic—it’s also not greasy or heavy. The minced pork is tender and juicy, giving the impression of actually eating crab meat. The flavor and texture truly mimic crab, making it amazingly delicious!

% Another signature dish is the Dongpo Pork (Small – NT$360), which is also a time-consuming and labor-intensive dish. Made with Shaoxing wine, sesame oil, and Black Dragon soy sauce, it’s slowly braised to perfection. They can produce up to 200 pieces of Dongpo pork in one pot—one of the few restaurants able to make so many at once!

% Each slice is layered with thick fat and lean meat, golden and oily yet not greasy, with tender and juicy pork that’s not overly rich. It’s soft, flavorful, and extremely rice-friendly!

% Next is Chicken Shredded with Cellophane Noodles (Small – NT$240), another fan favorite. Originally made with chicken shreds, it has been upgraded to chicken thigh meat, which is not dry or tough at all, but instead soft, tender, and delicious!

% The sweet and sour sauce pairs perfectly with the tender chicken, cellophane noodles, wood ear mushrooms, and carrot shreds. The mix of textures is delightful, and the tangy-sweet flavor is truly appetizing.

% The chewy wood ear mushrooms add a nice bite and umami depth, complementing the tender chicken and flavorful sauce.

% Also try the Lion’s Head Meatball Clay Pot (3 pcs – NT$580), which is truly a dish requiring great skill. It uses pork shoulder with a perfect 3:7 lean-to-fat ratio, chopped and pounded before being braised in aromatic soy sauce—a long and meticulous process!

% The meatballs have a melt-in-your-mouth texture with just the right amount of juiciness—not too soft or greasy. The seasoning is savory with a hint of sweetness, making it delicious whether eaten alone or with rice.

% Don’t miss the Red Bean Paste Pancake (1 pc – NT$140), which is an incredibly labor-intensive dessert. Made entirely from red bean paste, the beans are soaked, shelled, and stir-fried before being made into paste—just the filling alone takes 20 hours to prepare!

% Served warm, the pancake is crispy on the outside and soft on the inside. The rich, sweet red bean paste fills your mouth with comfort, making it impossible not to love.

% Paired with their pickled mustard greens, which are tangy and appetizing, the overall flavor is even more well-rounded and satisfying.　

% Finally, the Northeastern Pickled Cabbage and Pork Hot Pot (Medium – NT$1320), the restaurant’s signature dish and a must-order at every table. It’s served in a charcoal-fired bronze pot, giving it a truly authentic vibe. While it used to be heated with real charcoal in the past, the quality of charcoal nowadays isn’t great, so they now use gas.

% Inside the pot, you’ll find a generous serving of tender pork slices, along with pickled cabbage, vermicelli, tofu, enoki mushrooms, Chinese cabbage, and daylily buds—so much deliciousness packed in one pot.

The owner’s homemade pickled cabbage is a key highlight of this place. The process is quite time-consuming—each batch takes three weeks to ferment. That’s why they only use high-quality ingredients, especially since the region lacks fresh produce in winter. The vegetables are so precious that every bite is savored. The owner is no exception—she makes her own pickled cabbage, which requires a full three weeks of fermentation, a truly labor-intensive process. Recently, due to a typhoon, the quality of napa cabbage was poor, so she switched to using Korean cabbage instead. The owner is very particular about selecting the finest ingredients, using only wholesome, high-quality items and never serving anything subpar. Many of the ingredients are handmade, which explains why so many food enthusiasts flock here!

The restaurant’s signature dish also uses locally sourced ingredients, particularly green mustard greens grown in the mountains, which are incredibly fragrant.

When the pot is bubbling with steam, the fragrant pickled cabbage and pork hot pot looks absolutely irresistible!

The tender pork slices are incredibly flavorful, and when paired with the rich, mellow broth, they taste even better!

The pickled cabbage here is also very popular. It’s made using mountain-grown green mustard greens, giving it a unique texture whether you prefer a softer or firmer bite. Everyone’s experience is different.

The pickled cabbage used here has a beautiful light color, not overly sour, and is added to the pot at just the right time to absorb the flavors. You can also enjoy it on its own.

The pork in the pot is tender and sweet, neither greasy nor dry. There’s no unpleasant porky smell at all, and after soaking up the rich broth, it becomes incredibly delicious!

Looking at the dipping sauce, it’s also made in-house. First, add the hot pot seasoning, chili oil, and chopped scallions, and you’ve got a perfectly balanced, delicious dipping sauce!

The red chili sauce, vinegar, and garlic—all made in-house—are surprisingly not very spicy but instead have a strong sesame aroma and Sichuan peppercorn fragrance, making them a perfect match for the hot pot.

The sesame sauce served here is another highlight. It has a rich sesame aroma with a hint of spiciness, brightening up the entire meal. It’s utterly delightful!

The dumplings here are also a must-try. The filling is flavorful and satisfying, with a delicious taste that’s hard to resist.

The soup here is also excellent. Made from chicken bone broth, it pairs wonderfully with the pickled cabbage, offering a subtly tangy, sweet, and rich flavor. The other ingredients, such as shrimp, tofu skin, duck blood, and frozen tofu, all complement the broth and sauces beautifully, making it addictive. On a cool day, having a pot of this is pure bliss!

“Chengjia Xiaoguan” has been around for over 30 years, serving mostly Northeastern Chinese cuisine. Signature dishes like Crab Roe Imitation, Dongpo Pork, and Pickled Cabbage and Pork Hot Pot are all highlights, each requiring meticulous preparation. Other dishes like Shredded Chicken with Cellophane Noodles, Lion’s Head Meatballs, and Red Bean Pancakes are equally impressive, each bite revealing thoughtfulness and deliciousness. The owner not only insists on using the finest ingredients and never serves subpar food but also strives to maintain authentic flavors to satisfy food lovers. At the same time, she caters to the preferences of younger diners, allowing the delicious food to gain popularity through word of mouth. As a result, the restaurant is always bustling with customers. Those interested should come and try it—they might just find their own classic Taipei old-school flavor!

Chengjia Xiaoguan(Flagship Store)

Address: No. 154, Section 3, Muxin Road, Wenshan District, Taipei City
Phone: 02-29374611
Business Hours: 11:30–14:30, 17:00–21:30
Website:http://www.chenfamily.com.tw/
Facebook Fan Page:Click Here

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