Yejia Meat Porridge
Taipei CityDatong DistrictPorridge restaurant
A fourth-generation traditional meat porridge spot in front of Cisheng Temple, pairing a light broth with a variety of fried dishes.
At a Glance
Signature Dishes
Meat porridge
The rice grains remain distinct, more like rice in soup than a thick porridge; the broth is light, the meat pieces are few, and it pairs well with fried dishes.
Red-braised pork
Marinated with red yeast rice and fried to order, with a crisp, savory, well-seasoned exterior; it uses pork belly, and the lean portion may be firm, so take note if you do not favor fatty meat.
Fried pork liver
One of the fried specialties, with well-handled coating and doneness.
Fried squid
Fried to order with a thin coating; it can be crisp and springy, though the squid may also be flat with little texture. A special sweet-and-spicy sauce is available for dipping.
At a Glance
- Peak hours
- On one Saturday at noon, the queue was about 10 minutes.
- Reservation
- Reservations are not accepted.
What you should know
Best for
- A traditional breakfast by a temple
Avoid if
- If you avoid fatty meat
What you should know
- The rear seating area can combine orders from other stalls, up to two stalls.
- Outdoor dining under the temple's banyan tree; it may feel hot in summer.
- Some dishes may sell out in the afternoon.