鄭記豬腳飯

The rare and delicious pork knuckle rice in Taipei is very soft!

This restaurant is located near the north gate. I have eaten there many times. The Dongpo pork (tied with ropes) and pork trotters (without bones) are braised to the point of being soft and black-gold in color. The quality is quite good.

I originally wanted to order a double set, which means enjoying two main dishes at one time, but unfortunately the Dongpo Pork was sold out that day, so I couldn’t enjoy it. I heard that there is another specialty called "braised large intestine", so I will try it next time.

Unfortunately, the only strong point is the main course. The side dishes were a bit off, with cabbage and cucumbers both medium-rare and hard, and sauerkraut, which is common in traditional bento boxes.

The sauce flavor of the braised egg is infused, but the texture is similar to that of an iron egg.

The white rice is dry and loose, and has a rough texture. Even if it is topped with marinade, it cannot add points.

There is bone soup available. It seems that the large bones removed from the pig's feet are boiled and put to good use. However, it was not used because of the hot weather.

In any case, in a city center like Beimen, an old store that has been open for more than 70 years since its opening in 1953 has gone through Chunghwa Mall and witnessed the reappearance of Beimen. It is also a blessing for old Taipei people that it can still be open to this day.