Lao Pai Chang Pork Knuckle
Taipei CityDatong DistrictTaiwanese restaurant
Braised pork knuckle served by cut, with a pronounced soy-sauce aroma; the pork hock, middle cut, and trotter each have a different texture.
At a Glance
Cash onlyOften busyWheelchair access
Signature Dishes
Pork hock
The skin is springy and slightly sticky, with plenty of collagen; it is fatty and bone-in, may feel somewhat firm, and the portion may be on the small side.
Middle-cut pork leg
About half lean meat and half skin-on fatty meat, braised until very tender and relatively light; less springy than the pork hock and trotter.
Trotter
High in collagen and almost needs no chewing; there is less meat, and it takes time to nibble.
Braised bamboo shoots
Sour-salty and crisp, it cuts through richness with rice; it may be quite sour, with insufficient oil aroma.
At a Glance
- Reservation
- Reservations are not accepted.
What you should know
Best for
- For those who prefer fatty meat, collagen, and rich sauces
Avoid if
- Avoid if you dislike salt or fatty meat
Hidden costs
- Dine-in rice with braising sauce was once an extra NT$15
What you should know
- Dine-in is à la carte only; bento meals are takeout only, and only takeout includes side dishes.
- The dining area is small; takeout and dine-in share the same queue, and dine-in may require a wait.
- There is no wheelchair-accessible entrance or seating.