A Nostalgic Taiwanese-Japanese Izakaya: Fermented Tofu Crispy Chicken & Millet Wine Make the Perfect Pairing

Text & Photos /San Gao Chi Han

This Cha Xiang Fang (Food Craving Workshop) next to Taipei Metro Da’an Station was something I noticed when booking my stay at Fu Hao Hotel. It’s right next door to the hotel. After checking their Facebook page, I found photos of the menu and interior. Though the name sounds like a traditional Chinese eatery, it actually has a unique blend of Taiwanese and Japanese vibes. I decided to stop by for dinner and drinks on the day I checked in.

● 《ETtoday News Cloud》 reminds you: Don’t drink and drive. Don’t drive after drinking.

The place had just opened for the evening, but the bar counter was already bustling with patrons. Since I hadn’t made a reservation and explained that I’d just be stopping by for a quick solo meal, they said I could sit anywhere in the back. Turns out the back wall had been opened up to create a row of seating right next to the alley. The space is small but makes great use of every inch.

Though it’s called salt & pepper chicken, the texture is closer to Japanese-style fried chicken. Boneless chicken thigh meat is cut into large chunks, with a thin, crispy crust that leaves plenty of juicy meat inside. The taste is really good, though the fermented tofu marinade is a bit light—just a tad stronger would make it perfect.

The double skewer comes with salted and red yeast rice flavors. This was my first time seeing pork belly served as skewers—known in Taiwanese as “lí-iân” (also called “lǐ-yán” or “èr-iân”). The meat is tender, though there isn’t a lot of it per pig. The grilled belly has a firmer texture, with a slightly chewy bite despite remaining juicy and not dry. The flavor is decent—the salted version highlights the pork’s natural sweetness, while the red yeast rice is well-seasoned. My favorite is still the plain grilled belly, especially the iconic pork belly rice from Changhua’s long-standing shops. That lí-iân is absolutely unbeatable~

They’ve thoughtfully included a combo option, with choices from left to right: salted, orange sauce, and teriyaki. These are excellent pork belly skewers—crispy on the outside with a juicy, sweet interior. The fat-to-lean ratio is well-balanced, avoiding excessive heaviness. The orange sauce is nice, not as thick or sour as Hakka-style orange sauce, offering a balanced sweet-and-sour tang that cuts through the richness.

The beef short ribs are cooked to about medium-well, using U.S. Choice grade beef, but the flavor feels a bit mild. The zucchini is grilled to a nice soft-crisp texture, though the cheese used is a bit too heavy. If these were swapped for seafood dishes or cold appetizers, the meal might feel more varied—though most items here are grilled or fried.

They offer a good selection of drinks. It’s been a while since I last had millet wine, and this one is quite sweet. Just a casual drink with some food, and the place doesn’t charge service fees~

● 《ETtoday News Cloud》 reminds you: Don’t drink and drive. Don’t drive after drinking.

Cha Xiang Fang
Address: No. 13-1, Lane 8, Alley 30, Section 4, Xinyi Rd., Da’an District, Taipei City
Phone: 02-27555859
Business Hours: 6:00 PM – 12:00 AM (Fridays & Saturdays until 2:00 AM the next day)

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