Have you ever tried a square “spicy and mild hot pot combo”? And there are also jumbo oysters.

Text and photos byXiao Hu’s Dream Food Blog

Let me start by saying I was taken to this meal by a friend when I was already 90% full and 80% drunk. I did eat, but the impression isn’t that vivid, and some of the photos I took are completely blurry XD. But I vaguely remember it being pretty tasty, so naturally I had to write it down and share it with everyone. Plus, besides the great food, I absolutely love the decor and dining atmosphere here.

I’m not sure how long this spicy hot pot place has been on Bajiaotong, but I walked past it many times without noticing... though that might have something to do with my general lack of interest in spicy hot pot.

The overall decor on the first floor has a slight traditional Chinese touch, with mostly four-person square tables, which doesn’t make it stand out much from other restaurants. BUT...

Just the stairwell leading up to the second floor had me exclaiming in awe as I walked up—those old-style terrazzo steps and walls used to only be found in the apartments of wealthy families back in the day.

I liked the second floor even more than the first. Same terrazzo flooring and walls, plus wooden windows and doors, and the dining space is much larger and more comfortable than the first floor. The air conditioning is so cold it’s almost laughable...

I even quite like the ceiling lights, though I was a bit tipsy wobbling around, and my hands were slightly shaky holding the camera...

The old-style glass cabinets and golden kettles are also super charming—I love them.

Lately, I hardly use any dipping sauce when I eat hot pot, but I sneakily tried a bit of the sauce my friend mixed up. It was pretty spicy and fragrant, and spice lovers would probably enjoy it a lot.

The prices are slightly higher than your average à la carte, but almost all the ingredients in this meal were top quality. Though I wouldn’t say it’s an absolute steal, it’s definitely worth the money.

I think it was the first time I’ve seen a square-shaped spicy and mild hot pot combo. The spicy broth was aromatic and packed with heat—and we only ordered the mild level of spiciness. Compared to that, the numbing flavor was much milder... and there was also a hint of traditional Chinese medicine-like aroma. The duck blood was slightly crispy, firm, and a bit slippery—nothing too special, but solid. The tofu was very flavorful and melted in the mouth. After cooking, it became a bit too soft and mushy, but still, it was delicious tofu—I loved it.

The white broth—or should I say vegetable broth—I absolutely loved. It was refreshing and sweet, especially after drinking, where just a couple of sips cut through the alcohol and sobered me up halfway.

As for the beef, if I hadn’t been so drunk I’d forgotten, I think I ordered beef short ribs. They were cut a bit thicker, and although the fat didn’t look as appealing due to being frozen before slicing, they tasted great—the fat was rich where it should be, and the sweetness was just right.

I don’t really remember what the pork tasted like... but I think I ordered beef brisket. The texture was surprisingly crispy, which was pretty unique...

The oysters were huge—juicy and filling, with a nice level of sweetness, and most importantly, no fishy taste.

The scallops were very large and beautiful... though I completely forgot what they tasted like, and I can’t even recall whether I ate them or not XD.

Among the meatballs, I only remember having one or two types. The one that stood out more was the taro-filled pork ball. It was tasty, but I still prefer the taro pork balls from “First Place Shop.” Also, the squid balls had actual chewable bits of squid inside—they were very sweet and had a nice firm, bouncy texture—delicious.

The fish dumplings and egg dumplings were both very high quality. I’m guessing they might be supplied by that slightly expensive famous fish dumpling shop...

The thin bean curd sheets were silky smooth with excellent layering. After cooking, they half-melted in the mouth, full of bean flavor—especially when cooked in the vegetable broth, they were almost on par with Japan’s “yuba” in terms of taste.

The last dish looked the most ordinary, but it left the clearest impression on me. It’s called “Taro and Winter Melon.” Speaking of this dish, over a year ago I tried something similar at a fruit farmer’s place in Hengchun. Back then, I was quite impressed by the winter melon with taro, but I didn’t expect this version to have even stronger and more aromatic flavors. The taro scent was subtle when you sniffed it, but once you ate it, your mouth was filled with taro flavor. Even though the texture was distinctly winter melon, it was incredibly unique and delicious—I highly recommend it, a must-order. It’s fun and delightfully weird.

Bajiaotong Old House Spicy Hot Pot
Address: No. 3, Lane 133, Linsen North Road, Zhongshan District, Taipei City
Phone: (02)2562-2015
Business Hours: 17:30–03:00

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