店小二 DianXiaoEr is easily one of Sanchong‘s best kept secrets, but not for the reason that you may expect. The thing that makes Sanchong such an interesting neighbourhood to walk around is the vast quantity of back alley restaurants and street food that litter the pavements. Sanchong, in so many ways, is like Yonghe, in that whatever space there once was has largely been taken up by new housing developments. But, as we know with Yonghe, an increase in residents in Sanchong means that the food scene has inevitably had to compete for the attention of a growing number of eaters. So, what makes DianXiaoEr really stand out amongst the competition?
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DianXiaoEr is one of those places that almost blends into the background. However, the main thing that could initially pique your interest may be the rich smells of that delicious braised pork over rice, mixed with seafood. Huh, wait, what? Mixed?
As you walk inside, you’ll notice the vat of delicious bubbling liquid, soon to be consumed by your salivating souls. Take a menu and find a table. You don’t have to wait to be seated here.
The menu at DianXiaoEr
The menu essentially reads like the classical who’s who of Braised pork rice restaurants. Most definitely no complaining here!
For more help on how to order and read a menu, check out my post 'How to order like a pro' for some extra help.
魯肉飯 Lǔ ròu fàn – Braised pork over rice
So of course I went for the large, priced at a meager $30! What you may notice here is the deep reddish brown colour that makes those little drops of silky smooth pork look so damned delicious. Here’s a question for you, though, are you a mixer? Do you mix your pork into your rice? Or do you just go in there and inhale it all in one go like I tend to do?
The answer to that doesn’t really matter. What matters is that the true test of how good braised pork over rice is, is how sticky your lips feel after finishing the bowl. The answer to that question here is VERY. In my book, that means only good things. But, what I struggled with was the apparent lack of flavour in the actual pork itself. Texture – good. Flavour – lacking.
油豆腐+滷蛋 Yóu dòu fǔ + lǔ dàn – Tofu and Egg
How delicious does that tofu look? Before coming to Taiwan, I would probably raise an eyebrow at anyone asking me that question. But, having lived here for long enough now, I feel like I now at least have some sort of authority to say that tofu is good. It’s never going to replace meat for me, but I really enjoy it.
This block of delicate tofu is deep fried but then braised in similar cooking juices to that of the braised pork. The result? A delicious rich sauce that tops a silk piece of tofu featuring a slightly chewy skin.
The egg is also cooked with braised pork and is delicious. Egg + braised pork = WIN
筍絲 Sǔn sī – Braised bamboo shoots
I will often order this on a menu because I really like that fresh bambooey green flavour, with the chewy yet crunchy texture that comes with bamboo shoots. These were good, and I would order them again, but I don’t think I would ever come here for this one dish alone. I also probably prefer the style of bamboo that ChangJi pig’s blood soup restaurant has – yes the name isn’t particularly inviting, but the food there is gooooood.
魯白菜 Lǔ bái cài – Braised Napa cabbage
If you haven’t read this on my site before, I really enjoy this slow braised Napa cabbage and will pretty much always get it if I see it on a menu. However, this one was a decidedly less intense braised flavour than somewhere such as the amazing 小王煮瓜 in Wanhua, or 曉迪筒仔米糕 in Nanjichang night market.
I’d still order it again because I have a thing for Napa cabbage. But I wouldn’t say it’s the best I have had. It could have done with being stewed for longer in a slightly richer liquid. However, it definitely felt more healthy than some of the other slow braised Napa cabbage dishes that I have had in the past. Does that make it a positive or a negative? I will let you decide.
蝦仁焿 Xiā rén gēng – Thick shrimp soup
Seldom do I get thick shrimp soup. The thickness in the soup is made from mixing potato starch into it, which gives it this glossy look and a slightly thicker texture than other watery soups, without actually imparting any flavour. It’s definitely a style of soup conducive to winter, but that’s not to say it isn’t good – it is.
The shrimp here is made into a paste, then boiled, and added to the soup. Inside the soup, you’re going to find some deep-fried shallots, some Napa cabbage, and probably some coriander, too. The soup here is great, and the shrimp is deliciously fresh tasting.
A note to the wise – be prepared to wait for your soup to cool down a little before giving it a taste. Soups like this that are thicker in consistency tend to retain their heat for a longer period of time. Keep your taste buds intact by waiting a bit. Also, consider adding some dark vinegar to the soup – it really elevates the flavour!
The bottom line
Is it worth it? It is, but I remain unconvinced about Sanchong itself.
What would I order again? The thick shrimp soup is the winner.
Is there anything else in the Sanchong area that I would order? One of my favourite braised pork rice places is in Sanchong over at JinDa. Also, there’s a pretty good Papaya milk stall, too.