✨ AI Quick Take
石研室 爆炒石頭火鍋 - 南港中信店 (Shi Yan Shi) is on the third floor of Building C in CTBC Financial Park, near Nangang Software Park MRT Station. It combines personal hot pots with Taiwanese stir-frying: staff first fry garlic, scallions, onion and other aromatics tableside, then pour in stock to simmer. Broths, meats, rice and fried dishes can form a thoroughly Taiwanese meal, ideal for anyone who likes to smell the wok aromas first and slowly cook ingredients afterward.
● Sausage Rice with Fried Egg
Sliced sausage covers white rice, with a fried egg in the center and thick soy sauce plus scallions on top. The egg's edges carry a toasted aroma, while yolk and sauce make the rice silkier when mixed in. Sausage adds savory flavor and chew against the soft rice. Direct and familiar, it is a filling staple beyond the hot pot.
● Taiwanese Crispy Pork Ribs
Taiwanese pork ribs are fried deep golden-brown and look dry, crisp and substantial, yet are not hard when bitten. The crust retains crunchy crumbs while the meat stays tender, with fried and minced-garlic aromas. Eat them directly when served for the crisp-outside, tender-inside contrast, or briefly simmer them in the pot until the coating absorbs broth and softens.
● Clam Hot Pot with Thai Basil
Open clams bring seafood flavor to this pot, and their clear savoriness remains evident after the broth boils. The herbal aroma of Thai basil adds a Taiwanese layer to the clear soup. Taste the broth first to understand the fresh flavor, then add vegetables from the self-service area. The clams are more than an ingredient: they set the main tone of the entire pot.
● Danish Pork Collar
Thin slices of Danish pork collar are arranged neatly on a long plate, clearly showing red meat and white marbling. Quickly swished in boiling broth, they remain quite tender instead of turning dry because of their thin cut. Eat them plain for mellow fat, or dip them in the self-service area's slightly sweet special soy sauce, whose savory sweetness concentrates the pork aroma. Remove as soon as the color changes.
For the full experience, pair Clam Hot Pot with Thai Basil and Danish pork collar, sipping clam broth while watching the meat's doneness. Sausage Rice with Fried Egg suits anyone needing a staple. Eat several Taiwanese Crispy Pork Ribs directly, then put the rest into the pot to compare two textures. The sauce station has special soy sauce; dipping lightly first makes its savory-sweet balance easier to judge.
- Location:臺北市南港區經貿二路186號C棟3樓
- Transport:Walking distance from Nangang Software Park (南港軟體園區站) MRT Station
- Type:Personal stone hot pot with tableside stir-frying
- Recommended:Sausage Rice with Fried Egg, Taiwanese Crispy Pork Ribs, Clam Hot Pot with Thai Basil, Danish pork collar
- Reminder:Order by QR Code; dining is limited to 90 minutes
📌 Editor's Summary
Shi Yan Shi's defining memory is tableside stir-frying. Aromatics raise the wok fragrance first; once stock enters, clams, vegetables and sliced meat continue the flavor. Clam Hot Pot with Thai Basil clearly expresses seafood savoriness and herbal aroma, while Danish pork collar stays tender and cooks easily. Sausage Rice with Fried Egg supplies rice and egg richness, and Taiwanese Crispy Pork Ribs change texture when eaten dry or added to the pot. Master the ordering and stir-frying rhythm, and the whole meal becomes more relaxed.
