Chung Chia Sheng Jian Bao

Review

Chung Chia Sheng Jian Bao (often written as Chung Chi in articles) is at No. 38 Xiaodong Street in Shilin Night Market, a little off the main streets, yet it's a stall that students and locals in Shilin have grown up with. It has held a Michelin Bib Gourmand since 2020 and is still listed in the 2026 guide, described as a good-value veteran of the market.

The menu has just two buns, pork and cabbage, wrapped and pan-fried to order, about eight minutes a batch. The bottoms turn golden; some media call them crisp, others say lightly charred but not crunchy, while the tops are soft and chewy. The pork bun is dotted with sesame and its juices carry the aroma of Sanxing scallions; the cabbage bun uses Lishan cabbage and tastes clean and sweet, not greasy. Prices differ widely between sources, from the mid-teens to around NT$30 per bun, so check before you go.

Most diners praise the pocket-change price, the juicy filling and the fragrant base, and many say they could eat several without tiring; the cabbage version is a surprise favorite. Complaints center on long waits and weekend crowds, sometimes having to wait for the next batch; some find the pork bun salty or the stall hard to find.

The Michelin Guide lists hours of 3 to 8 p.m. on Monday, Tuesday, Thursday and Friday, until 9 p.m. on Saturday and from 2 p.m. on Sunday, closed Wednesdays, cash only. It may close early once sold out, so late evening isn't guaranteed. It's mostly takeaway, about a ten-minute walk from MRT Jiantan Station.

It suits anyone wanting an inexpensive Shanghai-style snack or a vegetable option at the night market. Order a few of each filling, bite the pork bun sideways while hot so the juices don't run out the bottom, and add the house chili sauce. When it's busy, order everything at once so you don't have to queue again.