✨ AI Quick Take
For Shanghai food near Liuzhangli Station or a family gathering on Anhe Road, 葉公館滬菜 (Chez Yeh) serves steady, understated Sichuan-Shanghai and Shanghai home-style dishes. Red-Braised Pork Belly requires an advance reservation, arriving glossy and tender while retaining texture. Mouthwatering chicken, Shanghai Mushroom and Vegetable Rice, Yan Du Xian Soup, and four-happiness kao fu alternate rich and light. The table leans sweet and mildly salty, made for slow eating around a lazy Susan. Rice and soup are essential, keeping the second half from becoming pure oily fragrance.
● Mouthwatering Chicken
The chili oil is fragrant and visibly hot without stinging. Chicken skin stays springy, the meat remains moist, and the liangpi underneath absorbs the sauce for a silky, elastic layer. It is a forceful cold starter. Take chicken and liangpi together; diners wary of heat should test the top layer first rather than drinking the chili oil at the bottom like soup.
● Red-Braised Pork Belly
The sauce shines. Fatty meat is tender without falling apart at the touch of chopsticks, while lean meat retains chew, and savory aroma joins mild sweetness naturally. Red-Braised Pork Belly deserves its advance reservation. Vegetable rice or lotus-leaf buns catch the richness. Too much for one person grows heavy toward the end, so sharing is the only way to do the pot justice.
● Shanghai Mushroom and Vegetable Rice
The rice is fried dry and clean, without oiliness. Mushrooms and bamboo shoots make its gentle flavor fragrant and sweet rather than empty. Shanghai Mushroom and Vegetable Rice balances the saucy force of Red-Braised Pork Belly and eel, playing a crucial cooling role. Do not dismiss its simplicity; midway through the meal, everyone will be looking for it.
● Yan Du Xian Soup
The broth is clear, sweet, and gentle. Fresh pork, ham, bamboo shoots, and other ingredients slowly build savory depth without becoming sticky-rich. Strong-flavor diners may find Yan Du Xian Soup restrained, but it belongs on a sweet, oily Shanghai table. Divide it into bowls while hot; your palate will feel better than if it chases red-braised sauce all evening.
● Shanghai Eel in Thick Sauce
The eel is tender, and a thick sauce brings oily fragrance with sweet-savory flavor, making every mixed bite assertive. The first few are appealing, but richness builds later, so pair it with vegetable rice or share. This is a technique-driven dish, not an invitation for one person to treat the whole plate as noodles.
● Chili Oil Wontons
The chili oil is numbing and fragrant. The wontons are small, with a light wrapper-to-filling ratio, better as an extra plate than a main. Sauce makes a stronger impression than portion size and can season a little vegetable rice, but do not let the chili oil drown out the soups and vegetables to follow.
● Chive Pancake
The exterior is pan-fried until aromatic, enclosing chives, glass noodles, and egg for complete savoriness and texture. The wrapper is most appealing hot and the sliced pancake often disappears after one turn around the table. It works as both dim sum and a staple, so account for quantity if vegetable rice is already present.
● Four-Happiness Kao Fu
The wheat gluten turns soft and porous after absorbing broth. Its seasoning is light, following the familiar cold-dish style with wood ear mushrooms, shiitakes, and other ingredients. It does not demand attention, but changes the flavor between mouthwatering chicken and Red-Braised Pork Belly—a dependable plate older relatives quietly take another two pieces from.
Reserve Red-Braised Pork Belly first, then add mouthwatering chicken, vegetable rice, Yan Du Xian Soup, and one vegetable. Scale eel, wontons, and chive pancake to the group. Do not crowd every rich dish at the front; the lazy Susan needs room to breathe too.
- Location:台北市大安區安和路二段118號, about an 8-to-10-minute walk from Liuzhangli Station.
- Type:Shanghai and Hu-style cooking for family meals around a round table.
- Known for:Advance-order Red-Braised Pork Belly and a generally sweet, mildly salty table with well-controlled richness.
- Good for:Family gatherings, hosted meals, older relatives, and groups sharing dishes.
📌 Editor’s Wrap-Up
葉公館滬菜 does not rely on one dish loudly announcing greatness. Red-Braised Pork Belly, mouthwatering chicken, vegetable rice, and Yan Du Xian Soup support one another. Reserve the main first, then balance rich, light, soup, and rice; the table remains more enjoyable than an assault on famous dishes alone. My advice is simple: do not forget Red-Braised Pork Belly, and do not underestimate the vegetable rice.
