✨ AI Quick Take
When clay pot congee comes up in Banqiao, 六必居潮州一品沙鍋粥(中山總店)板橋美食 (Liu Bi Ju Chaozhou Clay Pot Congee, Zhongshan Main Store) is about far more than simply ‘lots of ingredients.’ It established its leading position with what it describes as Taiwan's first method of simmering congee from raw rice. Specially made Yingge clay pots hold raw rice, seafood, and stock as they slowly cook together, with a signature nut sauce added at the end to draw the aroma and body together. Abalone Congee and crab roe congee lead the show, while stir-fries such as Salted Egg Yolk Tofu, thick omelet, and scallion beef make the table even livelier. This is not the place to prove you can eat alone; gathering enough people matters more.
Liu Bi Ju was founded in ROC year 93. The owner and cooks made a special trip to Chaozhou to learn the craft, then brought authentic clay pot congee techniques back to Banqiao. The raw rice is not tossed into ready-made rice porridge and stirred around. It simmers with stock and seafood in the clay pot for more than 30 minutes, slowly absorbing their savory freshness. That process is the restaurant's real foundation, and it cannot be copied just by arranging abalone and red mud crab attractively.
● Abalone Congee
The two-person Abalone Congee makes its presence known: sliced abalone, fresh shrimp, scallops, cuttlefish balls, and pork balls all go into the pot. After absorbing the seafood stock, the rice grains still retain their texture. The congee base is smooth, and the nut sauce adds another layer of rich aroma. Eat the first bowl plain, then adjust with pepper and cilantro later. Otherwise, you will be remaking the congee in your own image before you have even met it.
● Salted Egg Yolk Tofu & Fish-Fragrant Thick Omelet
Salted Egg Yolk Tofu is coated with salted egg yolk: savory richness arrives first, followed by tender tofu. The fish-fragrant thick omelet holds its ground with a substantial egg base and rich sauce. Both are ideal for a bite between spoonfuls of congee. The seasonings are not light, though, so Uncle recommends sharing. Do not clutch the Salted Egg Yolk Tofu all by yourself; that pot of congee is still waiting for you.
● Scallion Beef
The strips of beef in the scallion beef are silky and tender, while green garlic and aromatics draw out the sweet-savory sauce. This is the kind of stir-fry that disappears soon after it hits the table. More direct and better with rice than the congee, it also gives a seafood-heavy spread a different direction. It is a safe order for a large group. The only risk is talking too slowly, then looking up to find nothing but a little scallion at the bottom of the plate.
● Bitter Melon with Salted Egg
The bitter melon keeps its crunch and gently sweet finish, while the salted egg yolk rounds off its bitterness. Even people who normally turn away at the sight of bitter melon will find it easier to eat. If Salted Egg Yolk Tofu is already on the table, both dishes may carry salted egg aroma, but one is tender and the other crisp. Paired with clay pot congee, it breaks up a continuous run of seafood and meat flavors.
● Madeira Vine with Sesame Oil
Madeira vine is naturally silky, tender, and slightly mucilaginous. Sesame oil gives it a mellower aroma and makes the overall richness more pronounced. This is not the clean, brisk style of simply stir-fried greens. Take a small bite with your congee rather than attacking the plate as though it were salad. Uncle is old enough to know he should order vegetables, but he also knows that ‘there are vegetables’ does not suddenly make the whole table healthy.
Choose one pot of congee based on your group size, then complete the table with tofu, a thick omelet, beef, and greens. The restaurant's liver-care tea comes with free refills and pairs smoothly with rich stir-fries. Still, no amount of liver-care tea is an excuse to work unlimited overtime tonight.
- Location:新北市板橋區中山路一段158號, near Banqiao Station and the New Taipei City Government.
- Type:Chaozhou clay pot congee, Chinese stir-fries, and shared set meals for groups.
- Highlights:Founded in ROC year 93, with what the restaurant describes as Taiwan's first raw-rice simmering method, specially made Yingge clay pots, and a signature nut sauce.
- Good for:Family meals, sharing with friends, or anyone willing to allow time for clay pot congee simmered to order.
📌 Editor's Summary
Liu Bi Ju has held its ground in Banqiao not merely because the abalone and red mud crab catch the eye. After the owner brought the craft learned in Chaozhou back home, every pot has genuinely been simmered from raw rice with stock, seafood, and time. The specially made Yingge clay pot is the tool, the nut sauce is the finish, and the wait of more than 30 minutes is what gives the congee base its body. However many lively stir-fries you order, remember that the star is still that pot of congee. Uncle is willing to wait, provided you reserved first. Do not waste your patience at the door.
