圍爐酸菜白肉火鍋
Taipei CityDa'an DistrictHot pot restaurant
A traditional copper charcoal hot pot featuring pickled cabbage and pork belly, with a mellow, lingering broth suited to group dining.
At a Glance
Often busyReservation requiredKid seatsWheelchair accessEasy parking
Signature Dishes
Pickled Cabbage and Pork Belly Hot Pot
The pickled cabbage has a mellow acidity; ask the staff for more sourness if you prefer it. As it cooks longer, the seafood becomes sweeter and the flavors more layered, while the thin-sliced pork belly has a balanced lean-to-fat ratio and is not greasy.
Sesame Flatbread with Pickled Cabbage
The flatbread has a dry sesame aroma, paired with stir-fried pickled cabbage and pork tripe for a dry-moist, crisp-springy contrast; the tripe version is less distinctive than the pork-intestine version.
Handmade Xiao Long Bao
Juicy and suitable as a side with the hot pot.
Mung Bean Jelly
Tangy and spicy, a palate-opening side.
At a Glance
- Value verdict
- Mid-to-high pricing; the broth and traditional atmosphere are the main draws.
- Peak hours
- Popular at lunchtime
- Reservation
- There have been instances where arriving without a weekend reservation meant missing out.
What you should know
Best for
- Group dining
Avoid if
- If you care about tableware hygiene or service pace
Hidden costs
- NT$40 per person for sauces
What you should know
- The first-floor round tables are quieter; the second-floor rooms are not fully private and may be noisier.
- 老皮嫩豆腐 is limited; consider ordering it as soon as you sit down.
- If you prefer a more sour broth, ask the staff to make it more sour; the sourness becomes more pronounced.