On a winter night, a pot of bubbling red oil releases an irresistible aroma, like the old-fashioned street food of Chengdu, captivating countless gourmets. This “Principal Feng’s Hot Pot” has risen from the back alleys of Sichuan to fame both domestically and internationally, even earning praise from tech giant Huang Renxun. Its success lies in its unwavering authenticity and addictive flavor that only gets better with each bite.
The Ancient Secrets of the Broth
The beef tallow broth is freshly prepared daily, using ingredients sourced directly from Chengdu. It’s a blend of Sichuan peppercorns, chili peppers, and Chinese medicinal spices, simmered for over eight hours. The initial taste is slightly numbing, followed by a spicy and fresh kick, never overpowering. The “Yuan Yang” option allows you to add either mushroom or tomato broth to satisfy different palates, adhering to traditional methods and preserving the street food atmosphere.
Signature Ingredient Highlights
Handmade ruby duck blood is bouncy and absorbs the broth beautifully; handmade fish roe tofu is smooth and silky; and the secret-recipe cilantro beef is coated in a vibrant green, offering a delightful interplay of numbing and spicy flavors. Chrysanthemum-shaped chicken gizzard bursts with crispness, duck intestines curl and release their oily fragrance, clear oil tripe is soaked in broth, and double-pepper beef is intensely spicy—every bite is like a line of Sichuan poetry.
| Must-order items | Flavor characteristics | Pairing tips |
| Coriander Beef | Green and fragrant meat, spicy and fresh | Quickly blanched, served with dipping sauce |
| Ruby Duck Blood | Chewy and flavorful | Cooked thoroughly over medium heat, dipped in sesame sauce |
| Chicken Gizzard Skewers | Crisp and absorbs broth | Quickly cooked on bamboo skewers, high value for money |
| Tripe and Duck Intestines | Crisp, curled, and coated in sauce | Clear oil first, with a sweet aftertaste after the spiciness |
Taipei’s First Store Opens with Great Success
Located on Yanji Street in Da’an District, the store had a soft opening in mid-December and officially opened in January, recreating the long queues at Chengdu’s Taikoo Li. The space recreates the atmosphere of an old street, with a condiment station offering a choice of sesame oil and fermented bean curd. A meal for about four people is enough for under NT$1000, with adjustable spiciness—perfect for those who love spicy food and want to warm up in winter. If it’s your first time visiting, remember to start with a small portion of chicken gizzard to whet your appetite, and save the broth for last to savor its lingering flavor.