Xiulan Xiaoguan: Taipei's 40-Year-Old Jiangzhe Restaurant with Michelin Recognition & Must-Try Dishes

Xiulan Xiaoguan is a beloved Jiangzhe restaurant tucked in an alley near Dongmen MRT Station in Taipei's Da'an District. Open for over 40 years, it is renowned for traditional Shanghainese and Jiangzhe home-style cooking and handmade 'pen tou cai' (cold appetisers), and has earned a Michelin Guide Plate recommendation for two consecutive years.

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Getting There

The easiest way is by MRT - it is about a 2-minute walk from Exit 5 of Dongmen Station. Drivers can park at nearby City Parking Xinyi lot (about 3 minutes on foot) or the Da'an Forest Park underground car park.

Michelin & '500 Dishes' Recognition

The restaurant holds a Michelin Guide Plate recommendation for its traditional Jiangzhe cooking, and its signature dishes were praised by food critic Shu Kuo-chih in the '500 Dishes' guide, with the stuffed chilli peppers and Shanghai vegetable rice as standouts.

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Dining Ambience

The space is clean and bright with a nostalgic, traditional Jiangzhe restaurant feel. It seats mostly standard tables with a few private rooms, ideal for family gatherings or sharing a Jiangzhe set menu. It fills up even at weekday lunchtimes, so booking ahead is advised.

Menu & Price

The menu focuses on Jiangzhe home-style dishes, Shanghainese cuisine, stir-fries and cold appetisers, at mid-range prices; dishes are meant for sharing, averaging around NT$1,000 per person.

Pen Tou Cai (Cold Appetiser Counter)

The row of cold appetisers at the entrance is the main draw - from kao fu (braised gluten), su ji (soy rolls) and braised items to assorted cold plates, all showcasing traditional craft. Many regulars skip the menu and simply point at what they want.

Recommended Dishes

Yu Xiang Eggplant

Eggplant fried then tossed in a signature yu xiang sauce - soft but not mushy, with a mildly spicy, savoury kick that pairs perfectly with rice.

Stuffed Green Peppers

Seasoned pork filling stuffed into green peppers, crisp outside with a savoury, mildly spicy centre.

Su Ji (Braised Soy Rolls)

A classic Shanghainese soy product, braised to soak up the marinade in layers, savoury with good bite.

Kao Fu (Braised Gluten)

Soft yet springy, absorbing the braising liquid for a rich, aromatic flavour.

Shanghai Vegetable Rice

Greens cooked together with rice so the grains soak up the vegetable aroma - moist, smooth and not greasy.

Poached Chicken

Tender, juicy chicken with natural gelatinous skin that isn't oily, best enjoyed with the house soy sauce.

Radish Beef

Beef simmered until tender with a touch of chew, and radish that soaks up the sauce's natural sweetness.

Scallion Roasted Ribs

Ribs slow-cooked until they fall off the bone, with a balanced sweet-savoury sauce.

Shredded Dried Tofu & Pork

Springy dried tofu with fragrant stir-fried pork and garlic shoots - light and easy to eat.

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Rice Cakes with Shepherd's Purse & Pork

Chewy rice cakes with the fermented aroma of shepherd's purse and savoury pork - very filling.

Amaranth with Small Fish

Tender amaranth with savoury dried anchovies adding an umami sea note.

Lion's Head Meatball with Cabbage

Firm but not dry meatballs simmered so the cabbage absorbs the juices, with a mellow, savoury broth.

Water Bamboo Scrambled Eggs

Sweet, crisp water bamboo with soft scrambled eggs - light and not greasy.

Ham & Cabbage Chicken Soup

A broth simmered from chicken for natural umami, enhanced with cabbage and ham - warm and gently sweet.