✨ AI Visit Notes
雞湯大叔 founder 賴三禹 originally worked in finance. A self-described soup obsessive, he left familiar territory to open a place that puts broth at the heart of hot pot. The 內湖 branch continues the taste-before-you-choose approach, so customers don't have to guess a broth's flavor from its name. Clear porcini broth brings mushroom aroma, while Chicken Broth with Vegetables and Fruit is gently sweet. Add beef short rib, Iberico pork shoulder or pork jowl, and the meal has a clear direction.
● Clear Porcini Broth
The clear soup carries a distinct porcini aroma without feeling heavy. Once the mushroom flavor opens up, you can still taste the chicken broth beneath it. It began as a seasonal offering, so check the current menu for availability. If you like strong aromas in a light broth, try a sample first. If mushrooms aren't your thing, don't let ‘limited edition’ make the decision for you.
● Chicken Broth with Vegetables and Fruit
Chicken Broth with Vegetables and Fruit brings savory chicken together with the gentle sweetness of produce for a light, easy-drinking soup. Pan-seared chicken leg meat in the pot adds a little more meaty aroma and body. It's an approachable option that works easily with vegetables, roots or sliced meat added later. Taste the original broth first, then let the ingredients gradually change it. That's more interesting than loading it with sauce from the start.
● Selected Beef Short Rib + Iberico Pork Shoulder
Beef and pork share a plate, suited to anyone who wants to compare fat and meaty flavor without choosing just one. The short rib is more tender, with mellow, fragrant fat. The Iberico pork shoulder gives a firmer bite, and the slices have noticeable thickness. Cook in batches instead of tipping the whole plate in at once, or both meats will end up wearing the same overcooked expression.
● Iberico Pork Jowl
The pork jowl is substantial, springy and crisp to the bite, releasing its pork aroma gradually as you chew. This is clearly a choice for texture lovers. Cook it through in a light chicken broth to keep its snap without burying it under a heavy sauce. Portion sizes and half-portion add-ons depend on the day's menu, so two diners wanting to try more varieties can ask first.
Taste each broth available to sample, then choose between a lighter profile and a more aromatic one. Two people can share a beef-and-pork platter, adding pork jowl for extra bite. Don't assume seasonal broths and half portions are permanently available.
- Location:台北市內湖區洲子街85號, about a 6-minute walk from Exit 2 of Xihu.
- Background:Founder 賴三禹 moved from finance into food, making chicken broth the star of hot pot through his own enthusiasm for soup.
- Specialties:Taste before choosing your broth, with light chicken bases, beef, pork and vegetables for hot pot.
- Reminders:Check the latest announcements for seasonal broths, opening hours, half-portion add-ons and reservation rules.
📌 Final Thoughts
What makes 雞湯大叔內湖店 distinctive isn't the word ‘uncle’ in the name. It's a founder who genuinely started with a love of soup and built a sequence of tasting, choosing a pot and adding ingredients. Clear porcini broth has character, Chicken Broth with Vegetables and Fruit is easy to keep enjoying, and the combination meat platter and pork jowl add richness, meaty aroma and a crisp bite. Get the broth right first, and the rest of the meal takes much less effort.
