Shao Shao Ke Shaanxi Restaurant
Written and photos by Joise Wu
Translated by Sho Huang
11-15, Lane 41, RenAi Rd, Sec 2
Hours: 11:30 am-2:30 pm, 5:30-10 pm (closed on Mondays)
Credit cards accepted. 10% service charge.
Shao Shao Ke might not have the fancy exterior of a five-star hotel, but its owner's devotion to providing the best Shaanxi cuisine, along with her family's support and commitment and a growing flow of customers, have given it an excellent reputation. Since Carly opened the place in 1996, all kinds of people, including the president and top-ranking officials, have visited her restaurant.
The interior design of the first floor resembles a traditional Northwestern Chinese cave dwelling. The second floor features traditional heated clay berths. With beautiful, traditional Shaanxi handicrafts and art hung on the walls and folk songs playing in the background, the ambiance more than matches their authentic Shaanxi cuisines.
Shaanxi cuisine is famous for its salty, sour and spicy flavors. Traditional preparation of the meat and organ dishes is meticulous, and the chefs here still adhere to these methods. Most of the dishes are flavored with herbs and spices, but these never overpower the meat or vegetables. Some of the selections here have intriguing names and interesting stories that Carly can tell you more about. The menu is divided into Shaanxi Region, Xian Muslim, Desert, and Ancient Chinese sections. In the future, more will be added to the menu, including dishes from Cultural Revolution period. The chefs also change the menu according to the seasons and Chinese medicinal practices.
Carly recommends Oil Vinegar Celery (NT$100), Northwestern Staple Bread (NT$160), Stewed Ox Tail (NT$480), Boneless Chicken and Ham (NT$200), and Xingjian Mutton Rice and Herb Wine (NT$160/kettle). She explains that Shao Shao Ke focuses more on individual dishes and noodles instead of giant serving sizes, so it is never necessary to order dishes in advance.