Numbing and spicy Sichuan peppercorn flavor – Taipei welcomes the wildly popular "Dry Pot Duck Heads" from Kaohsiung!

Text & Photos /Viviyu

I’ll never forget how delicious the Dry Pot Duck Heads from Dazhai Gate were when my friends treated me to them during my trip to Kaohsiung. Now they’ve opened a branch in Taipei and expanded northward. Their menu is actually more extensive than the one in Kaohsiung, plus they’ve added creative elements from Japanese cuisine. The “one-pot, two-meals” style means you start by enjoying the numbing-spicy aroma of the dry pot, then add broth to transform it into a hot pot. It’s such a unique hot pot experience, and you’ll definitely want to eat it again after finishing.

The Taipei branch of Dazhai Gate Dry Pot Duck Heads is located next to the Zhongxiao Dunhua mall, just a 5-minute walk from the MRT station. There’s also paid parking nearby, making it very convenient in terms of transportation.

The restaurant has a ground floor and a basement, with two private rooms in the basement and quite a few tables – around 37 in total, according to the owner, so there's no worry about space even for larger groups.

The decor follows the main color scheme of the Kaohsiung branch: calm black tones accented with red. Most of the seating is for 4–6 people, ideal for group dinners with friends.

Dazhai Gate Dry Pot Duck Heads combines elements of three major Chinese cuisines: Cantonese, Sichuan, and Shandong, showcasing a uniquely rich, spicy, and flavorful taste.

The menu is quite diverse, and even the dry pots come in different options. The signature dish is the Dry Pot Duck Heads, but for friends who don’t eat duck heads, you can substitute with pig trotters or red swamp crayfish – lots of variations available.

If you’re coming as a couple or more, ordering a set meal to share is more cost-effective. I didn’t take photos of the full menu, but those interested can check it out in person. Here are a few shots to give you an idea of the pricing.

If you have a larger group or prefer more privacy, you can reserve a private room. Each table has a wireless service button so you can call staff anytime.

In hot summer weather, starting with some cold appetizers is a great way to whet your appetite.

Signature Dry Pot Duck Heads (Small) – NT$498

This is their must-try signature dry pot dish. I usually avoid duck heads because they don’t have much meat and can be a bit intimidating to eat, but Dazhai Gate prepares theirs really well. They also make a great drinking snack. The aroma of sesame and the numbing-spicy taste of Sichuan peppercorns are irresistible.

Dry Pot Red Swamp Crayfish – NT$1,998

We ordered three types of dry pots that day, and the most surprising was this Dry Pot Red Swamp Crayfish. It uses live crayfish, seasoned with Sichuan peppercorns and other spices – so numbing and spicy, yet incredibly satisfying.

Look at these thick crab roes coated in the garlic-seasoned sauce. The more you chew, the more the rich flavors linger – absolutely delicious.

Lily and Shinshu Steamed Dish – NT$280

Many of the Japanese-inspired dishes are exclusive to the Taipei branch, using cooking techniques the chef specifically learned in Japan. Presented in the style of Japanese kaiseki cuisine, you can enjoy the umami and natural flavors of the ingredients.

Hokkaido Scallop with Yuzu Grilled – NT$220

Golden Sand Squid – NT$400

It’s said that the southern version of golden sand cooking is more moist, while the northern style is drier. I personally love this moist golden sand texture.

The rich aroma of salted egg yolk, combined with the fragrant golden sand coating on the squid – it’s incredibly tasty when eaten hot.

Dry Pot Pig Trotters – NT$798

At Dazhai Gate, the dry pot pig trotters are cut into smaller pieces, allowing the flavors of the dried chilies and sesame to fully penetrate. There’s also cabbage at the bottom of the pot.

Spicy and Sour [Dish] – NT$200

Mix the sauce well before eating, and pair it with shredded cucumber and crispy peanuts. The sour and spicy taste isn’t too harsh, and it’s smoother than cold noodles – a refreshing and cool dish perfect for summer.

Our group of eight adults enjoyed this feast, with three big dry pots on the table. Doesn’t it look super lavish? Normally two dry pots would be enough, but we wanted to try more flavors that day.

Eggplant Treasure Ship – NT$250

This is another highly praised new dish. It features round eggplants hollowed out and topped with squid and shrimp, then deep-fried and drizzled with savory sauce – absolutely delicious.

Steamed Pufferfish Head $200

The top layer consists of fish scales sprinkled with chrysanthemum petals, offering a fresh, elegant, and subtly fragrant aroma. The surface is quite crispy, while the pufferfish beneath is tender. Paired with broth, it’s both delicious and refreshing.

Fried Pufferfish Milt $250

The top layer is crispy like fried egg crisps, but beneath lies the actual fried milt. Made from pufferfish milt, you can tell how premium the ingredient is. Biting into it feels soft and tender like tofu. When dipped in the sauce, it bursts in your mouth—but the crispy skin somewhat overpowers the flavor, which is a bit of a pity.

Add Broth per Person $80

The standout of Dazhaimen Dry Pot is this silky white broth, made from pork bone and chicken feet essence. Adding the broth makes the spicy base, sesame, and other ingredients even more aromatic. If you don’t finish it, you can take it home to cook hot pot later.

Combo Platter $300

If you love hot pot but can’t decide what to order, just go for the combo platter. It includes vegetables, mushrooms, bean curd sheets, and hot pot ingredients. The hot pot items here use high-quality ingredients, and the malatang is especially good.

The bean curd sheets are made from organic soybeans. Just looking at their golden layers tells you they’ll taste great—and they really do after cooking.

Once boiled in the pot, they absorb the broth’s oils and flavors, making them even tastier.

If you enjoy hot pot, you can also add extra ingredients, but by the end of our meal, we were all pretty full.

Premium Boneless Beef $480

The beef slices at Dazhaimen also have evenly distributed marbling. Just a few seconds in the pot and they’re perfect—no need for dipping sauce. Paired with the broth, they’re incredibly flavorful.

They’re best enjoyed at around medium-rare (50-60% cooked). Overcooking makes the meat tough, which would be a shame for such quality beef...

I also got a piece of hot pot ingredient that had a sweet potato-like filling inside—it was really good. Friends who like hot pot snacks should definitely try it.

Since we were a larger group and ordered three dry pots (usually two are enough), the average price per person was a bit higher. Opting for a set menu might be more cost-effective.

Currently, Dazhaimen Dry Pot has two branches: the Kaohsiung store is the flagship, while the Taipei Dunhua branch just opened this month, making it easier for northern friends to enjoy dry pot without traveling all the way to Kaohsiung. Now you can have it in Taipei too~

Dazhaimen Dry Pot Duck Head - Taipei Dunhua Branch
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Address: No. 8, Lane 232, Section 1, Dunhua South Road, Taipei City
Phone: 02-8772 1447
Business Hours: 11:00 - 14:00, 17:00 - 22:00

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