Fu Juang Yuan

Review

Fu Juang Yuan is at No. 203, Section 1 of Meicun Road in the West District, near Civic Square. The 2026 Michelin Guide Taiwan again lists it as a Bib Gourmand, and reports say it has been selected for many years in a row, making it one of the pork knuckle shops Taichung people mention most. The dining room has plenty of seats and wide aisles, a slightly nostalgic décor and air-conditioning, and the shop also ships vacuum-packed portions for eating at home.

Michelin says the shop uses free-range white pigs braised with its own blend of shallots, chilli, rock sugar and soy sauce, without Chinese herb spice bags, producing glossy amber meat rich in collagen. The signature knuckle plate mixes middle cuts and front trotters, with springy skin and tender meat; the pork knuckle with noodle threads lays big pieces of knuckle over thin noodles, which soak up the braising liquid best once tossed in it. The braised leg cut is deboned with alternating fat and lean, and Mirror Media calls it the most popular item; sources list its price at between NT$110 and NT$120. The large intestine is fatty and tender with no gamey smell.

Praise centres on the savoury, springy texture, the firm yet juicy lean meat and the house-made bird's eye chilli sauce that cuts the richness, and the owner suggests dipping the leg cut in it; the shredded bamboo shoot side and rice drizzled with braising sauce are also often mentioned. Criticism is mainly about price: one writer finds it high for street food, though acceptable as an occasional treat. Queues are also the norm, so anyone in a hurry should weigh that.

It opens in two sessions, 11:00 to 15:00 and 16:00 to 20:00, and is closed on Mondays. Queues are common on both weekdays and weekends, and takeaway crowds grow before festivals. The Michelin page is inconsistent about payment methods, so bring cash. Vacuum packs can be reheated at home by boiling for about 20 minutes.

It suits anyone craving a solid plate of Taiwanese braised pork knuckle. Two people can share the pork knuckle with noodle threads plus a leg cut, dipped in the house chilli sauce with a dish of bamboo shoots, to taste the shop's signature flavours.