✨ AI Quick Review
On Section One of Zhongyang South Road near Beitou Market, 陳記麻辣食堂(北投店)北投美食 北投小吃 北投麻辣燙 北投滷味 北投宵夜 北投必吃 (Chen Ji Mala Shitang (Beitou)) is a local favorite with queues. The unusual premises were once a pediatric clinic; the operator retained the layout, giving longtime Beitou residents a familiar feeling. Affordable mala hot-pot noodles starting around one hundred dollars, boldly flavored hot-and-sour noodles, and Sichuan stir-fries fill the extensive menu. It is a lively late-night base for sweating over a hearty meal with friends after work.
● Seafood and pork hot pot
Seafood and sliced pork share one hot pot with plump shrimp, vegetables, and noodles for a complete portion. The broth is fresh and sweet rather than heavily spicy. Seafood sweetness leads, followed by meat aroma; noodles absorb the soup while preserving the layers of each ingredient. It suits anyone wanting a warming pot without chili dominating.
● Pickled cabbage and pork hot pot
Though pale in appearance, this hot pot has clear tartness. Pickled cabbage gives the broth a refreshing shape: forceful without being harsh, then gradually mellow and sweet. Its acidity tidies the pork fat, while wide noodles and vegetables absorb the broth. Tart-flavor lovers can follow its shift from crisp to gentle.
● Signature mala noodles with beef
Signature mala noodles with beef (knife-cut noodles) use chicken bones, pork bones, and vegetables for a warm, fragrant mala broth rather than straight throat-burning heat. Beef belly, moist tofu skin, duck blood, and cabbage accompany chewy-soft knife-cut noodles. For more aroma, mix chili, Sichuan pepper oil, and scallion in a dish, then coat the noodles before eating.
● Wok-fried pork intestines
Cleaned intestines are quickly fried with scallion sections, garlic, dried chili, and fresh chili. They stay springy and tender with rich aroma but do not taste greasy. Garlic and scallion add distinct fragrance; large red chilies look imposing but are fairly approachable. Easy to share, the dish gives soups and hot pots a dry, wok-scented contrast.
If you avoid chili, begin with seafood and pork hot pot or pickled cabbage and pork hot pot. To learn the restaurant's mala profile, order signature mala noodles with beef (knife-cut noodles). A group can add wok-fried pork intestines, alternating dry stir-fry with soup and making sharing easier.
- Location:台北市北投區中央南路一段34號, near Beitou Market and 北投站 · Beitou.
- Category:Mala braised dishes, hot pots, hot-and-sour noodles, and Sichuan stir-fries.
- Highlights:A former pediatric clinic turned Sichuan eatery, with both fragrant mala noodles and freshly fried Sichuan dishes.
- Good for:Boldly flavored group meals and hot pot after work, with non-spicy pots available for companions.
📌 Editor's summary
Overall, the Beitou branch of 陳記麻辣食堂 (Chen Ji Mala Shitang (Beitou)) fills its former pediatric-clinic premises with mala stinky tofu whose pores soak up mature braising sauce and a naturally tart, flavorful pickled cabbage and pork hot pot. String beans customized without chili can feel heavy and monotonous later without fragrant spices, but clean, well-seasoned intestines and tripe plus generous value keep this a dependable Taiwanese Sichuan-style choice near Beitou Market when you want to sweat freely and leave completely full.
