Bringing my family here for sour cabbage and pork belly hot pot was a bit of a selfish move on my part, simply because it had been far too long since my last visit. I can’t even remember exactly when I last stepped foot in Taipower Li-Jin Restaurant—I believe I’ve only been here once before. Since then, I’ve tried to find opportunities to return, but things never seemed to go my way; plans would either fall through at the last minute or get bypassed entirely. Fortunately, the recent cold snap had everyone craving hot pot, so I managed to "lure" them all into joining me.
Who knew having a meal here could be such a challenge? The main concern was that an all-you-can-eat dinner might be a bit too heavy. I almost faced a veto this time too, but thanks to some support from my "allies" and the fact that everyone was busy during the day, dinner it was!
The Golden Rule: Everyone Must Be Present You cannot be seated until your entire party has arrived. Even if your number is called, you won’t be allowed in if someone is missing. You can let the staff know, and they’ll push you back in the queue—essentially slotting you in after you've "missed" your turn. Occasionally, people give up and leave, causing the numbers to jump quickly, so it’s best to wait on-site. Leaving and coming back is just more trouble than it’s worth.
The Meat and the Sides Personally, I prefer the fattier pork belly. It’s much more satisfying, and once it hits the pot, it isn’t greasy at all. Instead, it adds a wonderful richness to the broth.
- Appetizers: Have a taste, but don't waste too much stomach space on them!
- Scallion Pancakes: These are the thinner variety. If you prefer the thick, doughy kind, these might not be your cup of tea.
Attentive Service and the Unique Pot The staff will come by frequently to top up the broth. You don't need to worry about it; they are very proactive because they want to prevent the pot from burning.
The Experience The self-service selection is quite simple: it’s mainly meat, pickled cabbage, and tofu, without a lot of extra "fluff." As always, take only what you can eat to avoid waste. The traditional charcoal pot can be a bit deceptive—you’ll find yourself constantly ladling out more food than you realized was in there!
The flavor starts off relatively light and develops more depth as it simmers. The sourness isn't overwhelmingly sharp and might be different from what you expect from modern sour cabbage pots. It’s a place that preserves the taste of the past—there’s no "good" or "bad" here, only whether this classic flavor suits your personal palate.
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