前金肉燥飯
Kaohsiung CityQianjin DistrictTaiwanese restaurant
Hand-cut, skin-on pork back fat is fried first, then braised until the pork melts in the mouth; a soft-cooked duck egg mixed with egg yolk and fish floss is the standout companion.
At a Glance
Cash onlyOften busyReservation requiredWheelchair accessEasy parking
Signature Dishes
Braised Pork Rice with Fish Floss
Tender, savory braised pork gains extra layers from fish floss and cilantro; the fish floss may taste understated.
Soft-Cooked Duck Egg
The exterior is crisp and the yolk rich and runny; mixed into the braised pork rice, it makes the aroma and richness stand out more.
Oil Tofu
The exterior has a little bite, while the inside is tender and well-seasoned, with a balanced sweet-salty taste.
Daikon Soup
There is plenty of daikon in a fresh-sweet broth; the texture is tender with little fibrousness.
At a Glance
- Peak hours
- Crowds have been seen after opening and during mealtimes.
- Reservation
- No reservations.
What you should know
Best for
- Diners who like fatty pork and soft-cooked eggs
Avoid if
- You need an on-site restroom
What you should know
- Both dine-in and takeaway start with filling out the order slip and queuing; staff assign dine-in seating.
- Popular items may sell out early; there has been a lunchtime instance when fish-skin soup was unavailable.
- The dining area has air-conditioning; seating is limited but the space is kept clean.