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川湘號

Taipei CityZhongshan DistrictChinese restaurant

4.5/ 5
262

A no-menu Sichuan–Hunan private kitchen; sauce from the two-color chopped-chili fish head can be mixed with wavy noodles.

At a Glance

Cash onlyReservation required
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Signature Dishes

  • Two-color chopped-chili fish head

    The red side is numbing-hot and the green side sour-spicy, with a higher level of heat; the meat can be tender without a muddy taste, though the bighead carp may also have a slight muddy note, and the sauce can be mixed with noodles.

  • Chive dumplings

    These handmade dumplings have generous fillings, with chive and shrimp options; they are among the must-order dishes to specify in advance.

  • Sichuan-style saliva chicken

    As an appetizer, it is fragrant rather than spicy; it has been the first dish to disappear and pairs well with drinks.

  • Rich chicken soup

    Often served to finish the meal, the broth is rich and warming; past versions have included black chicken soup and mustard-green chicken soup.

At a Glance

Reservation
Reservations are required.

What you should know

Best for

  • A 6–8-person group meal

Avoid if

  • If you are not used to heavily salted flavors

What you should know

  • There are only two tables; one past case took a year of trying to secure a reservation.
  • One chef handles both the kitchen and front of house, so courses may arrive at a slower pace.
  • A past dining experience involved poor air circulation and no air conditioning.