The last dance of the black gold pig trotter rice, Zheng Ji, which has been in business for over 70 years, is about to close on April 2nd.

Zheng Ji Pig Trotter Rice is located on Yanping South Road, near Ximending and Beimen, about a five-minute walk from MRT Beimen Station. This old restaurant, founded in 1953 and operating for over seventy years, will officially close on April 2, 2025. This is an article dedicated to memories as well as a farewell food review for those who don’t have time to say goodbye.

Today, I enjoyed the pig trotter rice, priced at 130 TWD.

Pig Trotter Rice:
The pig trotters are braised thoroughly, with a deep caramel color that is shiny and rich. The pig skin is chewy and not greasy, with a pronounced gelatinous texture; while the meat doesn’t melt in your mouth, it is still juicy. The areas with tendons have a very springy texture, and when tasted alongside the lean meat, it creates an irresistible combination.

The side dishes are pickled vegetables and greens, their crisp texture balancing the richness of the main dish, while the braised egg has an even color; although the yolk is a bit dry, it becomes more flavorful the more you chew, somewhat akin to iron eggs.

The bamboo shoot and pork bone soup by the counter is available for self-service. The broth seems light but is actually sweet and lingering, and the bamboo shoots are crunchy, making it a perfect finishing touch.

Overall, it is a Taiwanese bento shop known for its excellent braising skills. The interior is simple and unadorned, with aluminum doors and stainless steel tables and chairs, typical of traditional bento shops in old Taipei. Yet, it is this unembellished establishment that has carried over seventy years of memories.

Although some criticize that the soy-braised pig trotters before 2015 were truly Zheng Ji's signature dish, when I saw the long line at the entrance and the store owner’s continuous expressions of thanks and apologies as they prepared to close, the battle over flavors seemed no longer important.

I lined up all afternoon; during the lunch rush, they sold out ten meters ahead of me, and I had to wait until 4:30 PM to get the first pot fresh out of the kitchen. To be fair, each person is limited to one pig trotter or Dongpo meat bento until they close, while the milkfish belly is not included in this limitation.

If you want to experience the last dance of this old shop, it's recommended to start lining up at 9 AM; in the afternoon, it’s like a blind box, so you can’t guarantee anything... If you have ever eaten their pig trotter rice, it’s a memory; if you haven’t tried it yet, now is the last chance.

Highly recommended to everyone! Eat quickly, or you might really miss out!

📍Taipei Beimen Station

The black gold pig trotter rice is often mentioned when talking about North station's food scene. During lunchtime, there is frequently a long line. If you choose to dine in, you'll need to find a seat yourself. There is also a store nearby that offers a bamboo shoot and bone soup that you can drink. Just looking at that broth made from a bunch of bones, no matter how hot the weather is, you have to enjoy a bowl.

Meal 🥘

• Pig Trotter Rice / 130 TWD:
  The pig trotter is braised to a very tender state, melting in your mouth. The pork selection is good with no strong pork odor. Although the sauce looks very dark, it's not overly salty or fragrant, allowing you to eat the entire pig trotter without any issues. The side dishes include cucumber, cabbage, and spicy radish, all of which have great textures. They work well with the melt-in-your-mouth pig trotter, making it less greasy. The braised egg is cooked to the point where it’s almost like an iron egg; it's a bit harder to bite into, but the more you chew, the more fragrant it becomes. Additionally, for those who like spicy food, I recommend adding a bit of the chili oil from the ordering counter. It's different from the spicy doubanjiang provided on the table; this is house-made chili oil that is spicier and more aromatic.

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.