Cianjin Braised Pork Rice

Review

Cianjin Braised Pork Rice has stood on Datong 2nd Road for more than sixty years. Founded in 1959 and now run by the third generation, it has been a MICHELIN Bib Gourmand pick many times and is still on the 2026 list; media also count it among Kaohsiung's signature braised pork rice shops. The room is plain, meal times draw crowds, and it closes once sold out.

The pork sauce balances fat and lean well, glossy but not greasy, with a gentle sweet and salty aroma. The most ordered bowl adds fish floss hand-fried from local milkfish, savoury and slightly crunchy against the soft pork. Add a soft-boiled duck egg and stir the yolk into the rice for extra silkiness; regulars also recommend the braised tofu and milkfish belly soup.

Diners widely praise the fragrant, non-greasy pork and the richer layers the duck egg brings, along with the low prices and fast service. On the downside, the shop is small with few seats, lunch queues of twenty to thirty minutes are common, and some find the pork too fatty with little lean meat, which may not suit everyone.

It opens 7:15 to 17:30 Monday to Friday and until 14:00 on Saturday, is closed on Sunday, and takes cash only. Supertaste listed the duck egg and fish floss rice combo at NT$65, so prices may have changed since. It is near Kaohsiung City Council MRT Station, and parking in the surrounding lanes is hard, so take the MRT and avoid noon to cut the wait.

It suits anyone after an authentic Kaohsiung breakfast or a quick lunch, and solo diners will feel at ease. First-timers should order the fish floss pork rice with a soft-boiled duck egg, plus milkfish belly soup or braised tofu; bigger eaters can add a plain pork rice bowl to compare.