✨ AI Quick Take
Near Jingping Station, this Hong Kong-style hot-pot shop specializes in pepper pork-tripe chicken. Neon signs and stainless tableware evoke street-side dabinlo. Old hen and bones are slowly simmered with warming white pepper for aromatic but gentle broth. Self-service ingredients are hygienically plated and priced by color, making it a distinctive Zhonghe gathering in winter or summer.
● Signature Soul: Pepper Pork-Tripe Chicken Soup
Chicken bones, spine and pork bones, secret pepper, barley, goji, lotus seed, and herbs simmer long with pork feet, daikon, corn, and tripe. Milky broth opens naturally sweet and gelatinous before a gentle white-pepper finish. Drink it plain first, then add table pepper to your own bowl.
● Must-Order Handmade Taro Pork Balls
Irregular pork balls combine taro and meat, absorbing pepper broth. Springy meat gives way to real taro pieces and aroma, not uniform paste. Cook apart from vegetables to avoid overdoing them; meat fragrance and starch make a distinctive hot-pot ingredient.
● Crispy Fried Pork Ribs
Golden-brown rib pieces arrive dry and fried-fragrant. In broth, coating gradually softens and absorbs milky liquid while meat gains pepper and bone flavor. Add late for fried aroma or simmer for softness and broth absorption—two textures from one plate.
● Egg Dumplings
Pale-golden half-moons wrap pork filling. Cooked skins retain egg aroma while meat adds richness. Unlike broth-hungry ribs, dumplings keep their outline and pair with daikon or greens. Lift when cooked to preserve soft skin and filling.
Start with Pepper Pork-Tripe Chicken Soup, then add taro balls, egg dumplings, and ribs. Taste plain broth before adding pepper individually. Lift balls and dumplings when done; time ribs for crispness or absorption. Take self-service items in batches to keep the pot flowing.
- Location:No. 154, Jingping Road, Zhonghe District; under a 5-minute walk from Jingping Station.
- Type:Pepper pork-tripe chicken, Hong Kong dabinlo, and self-selected ingredients.
- Features:Color-coded pricing, handmade balls, and adjustable broth refills.
- Good for:Dinner with friends, late-night gatherings, and pepper-soup fans.
📌 Editor's Summary
Su Ji Di Dou Ji honestly joins Hong Kong dabinlo atmosphere with substantial Taiwanese ingredients. No trendy gimmicks—delicate pepper, gelatin-rich bone broth, and self-service freedom warm Zhonghe diners. Balanced seasoning and ingredient control make it smooth and comfortable. For open, unpretentious space and a hot Cantonese soup-pot feast without social burden, this Hong Kong-style restaurant is worth the queue.
