Hung Chi Rice Shop

Review

Hung Chi Rice Shop on Liwen Road in Zuoying is the second-generation offshoot of Bo Hong, an old braised pork shop in Lingya, carrying on roughly fifty years of know-how. It was named one of Kaohsiung's top ten braised pork rice shops in 2020 and has kept a MICHELIN Bib Gourmand in recent years; on the 2026 list it remains the only Zuoying entry, and it is seen as a standard-bearer for Kaohsiung's newer generation of the dish.

The signature braised pork rice uses a fattier mix, stewed until silky enough to melt on the tongue. The guide recommends adding a soft-boiled egg so the yolk coats the rice, and you can adjust how much sauce you get. The pork tendon rice is half braised pork, half chewy tendon, and there is also braised pork knuckle rice. Among the sides, the braised cabbage and pork tendon carry a light herbal note, and the cold eggplant and clam soup are popular orders.

Praise focuses on pork that is fragrant without being greasy, a clean, bright, air-conditioned room, and cute pig illustrations that earned it the nickname of Kaohsiung's prettiest braised pork rice shop; service is fast too. Critics say the pork knuckle can be dry and portions small, and that it is not especially cheap for this kind of food. Some overseas visitors note foreign credit cards are not accepted, so bring cash.

Hours are roughly 11:30 to 22:00, closing earlier on Monday evenings and taking a short afternoon break most days, with no break on Fridays; follow the hours the guide publishes. Cash only. Supertaste listed braised pork rice at NT$35 and pork tendon rice at NT$60, so prices may have risen. There is plenty of seating and solo diners feel at ease, though you may wait briefly at mealtimes.

It suits anyone after Michelin-recognised cheap eats or a satisfying bowl on their own. First-timers should order braised pork rice with a soft-boiled egg, plus braised cabbage and clam soup; bigger appetites can go for pork tendon or pork knuckle rice. If you worry about richness, ask for less sauce and add a plate of blanched greens.