Northeastern House Pickled Cabbage and Pork Hot Pot, Linkou Branch, is a long-established local hot-pot restaurant in Guishan, Taoyuan. Its core is traditionally and naturally fermented cabbage, without artificial acid, producing mellow broth with a sweet finish. A bright, spacious room and an original divided pot combining classic cabbage with green Sichuan pepper join old-school fundamentals with a distinctive modern flavor for families, after-work gatherings, and hot-pot enthusiasts.
● Original Pickled Cabbage and Green Sichuan Pepper Divided Broth
This divided broth is the restaurant's steady yet inventive soul. Traditional natural fermentation gives cabbage a long-developed aroma; its broth is tart without harshness, mellow, and richer as it cooks. The green-pepper side stays measured: aromatic, restrained in heat, and gently numbing and sour. Frozen tofu, handmade balls, and vegetables all absorb either broth beautifully.
● Crispy Pork Belly
The classic, dependable meat for pickled-cabbage hot pot is cut to moderate thickness and needs only a brief swish. Fat and lean stay balanced. In the green-pepper broth it picks up pepper fragrance, mild sourness, and numbness before sweet pork fat melts across the palate; the plate disappears almost unnoticed.
● Green Sichuan Pepper Stinky Tofu
Even pores let the tofu absorb the same green-pepper broth as the hot pot, with seasoning held in balance. Fermented tofu aroma fuses with mild sourness and pepper numbness. It needs no photogenic packaging—just a grounded cooked dish that makes a hungry diner want extra rice.
