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HOME > CENTRAL TAIWAN > DINING

COMPASS MAGAZINE > March 2015
 

Naturally-fermented sour cabbage hot pots--Song Hua Jiang Northeastern Style Sour Cabbage Hot Pot, Rong Fei Authentic Mongolian Spicy Hotpot and Northeastern Sour Cabbage Pork Hot Pot, Zheng Hai Cheng Northern Delicacy, Air Force Sergeant's Outdoor Restaurant

Translated by S. Ying


Song Hua Jiang Northeastern Style Sour Cabbage Hot Pot

81, WenChang E 1st St, North Dist
(04) 2298-0689
Hours: 11 am-2 pm, 5-10 pm
Cash only.
No service charge.

Even if he only has two customers, the owner here still burns charcoal and turns on the traditional chimney, allowing them to enjoy authentic Chinese northeastern-style hot pot. The traditional use of charcoal and special cabbage preparation methods generates the authentic broth that keeps families warm during northern China's cold winters. The hot pot comes with cold tofu, black fungus, frozen shrimp, fatty pork and special meatballs, all adding to the sour cabbage flavors. Other choices include mushrooms and all sorts of Chinese veggies, plus a variety of dipping sauces. Besides the trademark hot pot, there are also other popular items such as sour cabbage dumplings and northern Chinese pastries on the menu. --By Shi Yong-feng

A: Very thinly sliced cabbage ensure that flavors are absorbed by the soup.

B: Sour cabbage dumplings are fresh and tasty.

C: The charcoal hot pot is the main specialty here.

Song Hua Jiang Northeastern Style Sour Cabbage Hot PotA. Song Hua Jiang Northeastern Style Sour Cabbage Hot PotB. Song Hua Jiang Northeastern Style Sour Cabbage Hot PotC.

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Rong Fei Authentic Mongolian Spicy Hotpot and Northeastern Sour Cabbage Pork Hot Pot

29-1, MoFan St, West Dist
0928-686-788
Hours: 5-9 pm (closed Sat)
Cash only.
No service charge.

The northeastern Chinese owner opened this restaurant out of nostalgia for the hot pot flavors of her mother's cooking and hometown sour cabbage. The sour cabbage used in the hot pot here is naturally fermented for over a month and doesn't include any added preservatives or vinegar for extra flavoring. Single-person hot pots are also available for only NT$150 and include rice, fresh shrimp and pork slices. Also popular is the Mongolian spicy-style hot pot, which is different from Sichuan-style spiciness. Mongolian hot pot uses 18 kinds of Chinese herbs, with the owner specially removing two herbs during preparation so that customers who are pregnant or suffering from high blood pressure can still enjoy spicy hot pot. --By Shi Yong-feng

A: Mongolian spicy hotpot is a store specialty.

B:One-person sour cabbage hot pot.

C: One can add seafood to the sour cabbage hot pot for an extra fresh-tasting broth.

Rong Fei Authentic Mongolian Spicy Hotpot and Northeastern Sour Cabbage Pork Hot PotA. Rong Fei Authentic Mongolian Spicy Hotpot and Northeastern Sour Cabbage Pork Hot PotB. Rong Fei Authentic Mongolian Spicy Hotpot and Northeastern Sour Cabbage Pork Hot PotC.

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Zheng Hai Cheng Northern Delicacy

9, YongKang St, Fengyuan Dist
(04) 2528-9818
0931-235-268
Hours: 11 am-2 pm, 5-10 pm
Cash only.
No service charge.

This popular restaurant's chef spent time living in northeastern China to learn traditional, authentic hot pot and other cooking. Three years after this place opened, its growing popularity led to its expansion into the neighboring storefront to create more space. The owner's commitment to using traditional pork, pork blood, cold tofu and meat ball ingredients together with sour cabbage ensures that the hot pot broth is very authentic and flavorful. Naturally fermented cabbage can be seen in containers, covered with a thick white layer that is the restaurant's secret and testament to robust bacteria growth in the fermentation process which provides the authentic, sweet-and-sour flavors that keep luring customers back for more hot pot. --By Shi Yong-feng

A: The special dipping sauce with chives is another success secret here.

B: Naturally fermented cabbage is generated with healthy bacteria growth.

C: No added vegetables are required to enhance the pure, authentic flavors.

Zheng Hai Cheng Northern Delicacy A.. Zheng Hai Cheng Northern Delicacy B. Zheng Hai Cheng Northern Delicacy C.

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Air Force Sergeant's Outdoor Restaurant

66, ShanXi Rd, North Dist
(in open lot next to PxMart, also known as Quan Lian Shopping Store)
0988-104-380
Hours: 6-9 pm
Paid parking available
Cash only.
No service charge.
Parking available.

The all-you-can-eat hot pot here uses big pork bones in its soup base, plus naturally-fermented cabbage, fatty pork slices, mushrooms, pork blood, and special handmade meat balls that are deep fried before being added. Customers can also adjust soup flavors to their own liking. --By Ruby Wu, photos by Lin Li Han

A: Located in an open lot, this hot pot place also offers NT$500 hot pot take-out orders for 3-4 people (all-you-can-eat buffet for 90 minutes; adults NT$300, children NT$150; reservations requested).

B: The restaurant is named after the former military rank of the owner, once an air force sergeant, who also offers flavors from his mother's Hunan hometown, as well as Sichuan province, in his dishes.

C: There are also refills on appetizers, including cold plates, the chef's special fried rice, and various marinated items. Popular menu items are Sour Cabbage Hot Pot, Sesame Chive Cakes, Pork Filled Pastries, and Chive Pastries, with meal portions adjusted to the number of people in your party.

Air Force Sergeant's Outdoor RestaurantA. Air Force Sergeant's Outdoor RestaurantB. Air Force Sergeant's Outdoor RestaurantC.

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