✨ AI Quick Take
The Lao Chuan Jiao Izakaya brand has grown since 2019, and its Tucheng branch continues the chain's Japanese izakaya and charcoal-skewer style. Chicken-and-scallion skewers, pork-and-scallion skewers, boneless beef short ribs, beef tongue, and pork jowl cover the meats thoroughly, joined by Scallop-Stuffed Chicken Wings, shrimp tempura, water spinach, and grilled mochi. It works well for sharing with a group or for anyone hoping the scent of charcoal will roast the day's work messages out of their head.
Lao Chuan Jiao is a chain izakaya brand that has gradually expanded since 2019. The Tucheng branch gathers charcoal skewers, fried dishes, stir-fries, and dessert on Xuefu Road. Ordering several small dishes in rounds works best: start with salt-grilled and simply seasoned skewers, then move toward glazed, cheese-topped, and fried choices so richer flavors do not take over too early.
● Glazed Chicken-and-Scallion Skewer
Chicken thigh has the fat and tenderness that suit charcoal grilling. A glaze lays sweet-savory char over the surface, while scallion adds fragrance and moisture. Eat it hot to catch the juices, glaze, and crisp scallion together; it is an approachable opening skewer.
● Cheese Pork-and-Scallion Skewer
Pork wraps around scallion, with cheese adding dairy aroma and richness for a heavier bite than a salt-grilled skewer. Pork fat, the scallion's gentle sweetness, and salty cheese build in layers. Share it or order it after the salt-grilled dishes, and avoid stacking too many cheese dishes at once if richness tires you.
● Salt-Grilled Boneless Beef Short Rib
Salt grilling highlights the beef's fat and charcoal aroma. Without a heavy sauce, the doneness and bite are easier to notice. There is no need to season it immediately; taste it plain before deciding whether to add other aromatics.
● Scallop-Stuffed Chicken Wings
Scallop-Stuffed Chicken Wings hide seafood inside chicken wings. Once the exterior is fragrantly grilled, chicken fat and the scallop's fresh sweetness meet within, making the idea distinct from an ordinary salt-grilled wing. Watch for bones and filling as you eat, and do not ruin years of friendship fighting over the last one.
● Salt-Grilled Beef Tongue with Scallion Salt
Beef tongue is prized for its springy, crisp texture. Salt grilling keeps its meaty flavor clear, while scallion salt adds fragrance and moisture. Eat it hot to best appreciate the charred edges and bite at the center; once cool, its springiness takes more work.
● Salt-Grilled Pork Jowl
Pork jowl has a crisp, springy grain. Charcoal draws fragrance from the surface fat, while salt makes the meat's sweetness more distinct. It needs no heavy sauce to stand out and pairs well with beef tongue for comparing two entirely different kinds of crunch.
● Shrimp Tempura
Shrimp tempura contrasts a thin, crisp coating with springy shrimp and is driest when eaten straight from the fryer. Work it between the skewers or choose it as an alternative for someone avoiding red meat. Use dipping sauce sparingly; do not soak the crust until it loses the ability to do its job.
● Stir-Fried Pork Jowl with Water Spinach
Stir-Fried Pork Jowl with Water Spinach layers the meat's springy crunch with the vegetable's crisp bite. A fast, high-heat stir-fry brings oil, the water spinach's moisture, and garlic aromas together. When the table is heavy with skewers, this plate adds more than a patch of green for photographs; it brings real balance.
● Grilled Japanese Mochi
Grilled Japanese mochi closes the meal with a fragrant exterior, a soft and chewy center, and enough sweetness to put a clear period after a table of savory charcoal flavors. The filling may be hot when served, so start with a small bite. By dessert, there is no need to prove courage with a burn.
Start with salt-grilled boneless beef short ribs, beef tongue, or pork jowl to appreciate the charcoal, then switch flavors with glazed, cheese-topped dishes and Scallop-Stuffed Chicken Wings. Put water spinach in the middle and grilled mochi at the end. If white-sauce udon is on the menu, arrange it early in the meal; actual availability depends on the day.
- Location:新北市土城區學府路一段149號; about 550 meters or an 8-minute walk from Exit 3 of Haishan.
- Transit:Take a bus to Guangfu Elementary School or New Taipei Municipal New Taipei Industrial Vocational High School (Yumin), or look for curbside parking nearby.
- Highlights:A chain izakaya brand developed since 2019, pairing charcoal skewers with fried dishes, stir-fries, and dessert.
- Best For:Gatherings with friends, drinks after work, sharing skewers with a group, or anyone seeking dinner or a late-night meal in Tucheng.
📌 Editor's Wrap-Up
Lao Chuan Jiao Izakaya, Tucheng Branch brings a full chain-izakaya menu to Xuefu Road. Charcoal meat skewers run through chicken, pork, and beef, while tempura, water spinach, and grilled mochi complete the meal. The transit information is clear enough to plan a trip by MRT, bus, or car. The one thing to control is your ordering finger: every time you say two more skewers, it usually ends up being more than two.
