✨ AI dining notes
北平為福樓 (Wei Fu Lo Restaurant) has served Houshanpi for over 20 years. This longstanding Chinese restaurant draws regulars from around Nangang for northern Chinese dishes, Pickled Cabbage and Pork Hot Pot, and Hong Kong–style roast meats. Roast ducks, char siu, and roast pork hang in the clear street-level display, which also serves takeaway lunchboxes. The main dining room is upstairs, suited to families and groups sharing dishes. Instead of chasing photo-ready makeovers, it relies on a full repertoire of roast meats, hot pots, pancakes, and stir-fries. Nearby office workers can also grab a lunchbox for a quick lunch.
● Roast Meat Trio
Crisp-skinned roast pork is the standout corner of the platter: the skin is crackly and the fat melts in the mouth. Tender char siu balances sweet and savory, while the roast duck has thin skin and a more restrained fatty aroma. Too much sauce can make the bottom of the platter salty toward the end, so ask for less or for it to come separately. Eat the crisp pork skin before turning to the hot pot, before moisture softens the crunch.
● Pickled Cabbage and Pork Hot Pot
The broth is mildly tangy with a clean sweetness, rather than the intensely sour northeastern style that makes you wince at the first sip. Shrimp, poached meatballs, pork, and pickled napa cabbage simmer together for the whole table to share slowly. Easy-to-peel shrimp and meaty meatballs are solid supporting players. If you love a strong sour aroma, it may seem a little restrained. Taste the broth before adjusting it; there's no need to dump in an entire bowl of dipping sauce as soon as it arrives.
● Scallion Pancakes
The outside is pan-fried to a toasty finish, while the handmade dough stays springy and moist inside instead of drying into a hard cracker. There aren't heaps of scallions, but their aroma rises with the steam. These are easy to share and even easier to keep eating, which makes the starch easy to underestimate. If you already have a hot pot and other noodle or dough dishes, split a single portion among the group and save room for roast meats and hot dishes.
For four diners, start with Roast Meat Trio, Pickled Cabbage and Pork Hot Pot, and Scallion Pancakes, then add shredded pork in sweet bean sauce or stir-fries to suit the group size. If older relatives are coming, confirm the floor and seating first. Follow the restaurant's latest advice on cash payments, reservations, private rooms, and which roast meats have sold out that day.
- Location:台北市南港區忠孝東路五段996號, about a 1–3 minute walk from exit 3 of Houshanpi (後山埤站).
- Background:A longstanding restaurant serving northern Chinese food and Hong Kong–style roast meats in Houshanpi for over 20 years.
- Space:Roast-meat takeaway downstairs, main dining room upstairs. Be aware that there is no elevator.
- Suited to:Family meals, groups sharing dishes, older diners, and takeaway for nearby office workers.
📌 Editor's closing thoughts
Wei Fu Lo Restaurant has lasted over 20 years by offering the completeness you expect from an old neighborhood restaurant: downstairs lunchboxes take care of everyday meals, and upstairs round tables welcome family gatherings. Roast Meat Trio delivers a crisp bite, Pickled Cabbage and Pork Hot Pot is gentle enough to keep sipping, and Scallion Pancakes round things out with northern Chinese dough cookery. Keep the stairs, cash payment, and the saltiness of some dishes in mind. For an unfussy Chinese spread in Houshanpi, it still holds its own.
