Niu Jia Zhuang

Review

Niu Jia Zhuang is a long-running Hakka whole-beef restaurant in Dongshi. Its website says it was founded in 1960 by Li Yun-dan, who over many years learned to turn every edible part of the animal into a dish, and the 2026 Michelin Guide lists it as a Bib Gourmand in Taiwan. The guide notes that while the original premises undergo a major renovation, the restaurant has moved temporarily to nearby No. 19 Xinfeng Street, decorated with cattle motifs; an affiliated café sits on the same street.

The restaurant stresses Taiwanese yellow cattle raised along the Dajia River, slaughtered, cut and cooked fresh, while the Michelin inspectors describe local Taichung yellow cattle delivered warm and unchilled. Recommended dishes include scallion-fried bone marrow, the signature chilled tripe salad, and crisp bitter melon with salted egg; the website menu also lists Hakka eggplant, Hakka stir-fry and beef with greens. It is a family-style, shared-dishes place, so a group gets to try more cuts, and prices are mid-range.

Public assessments come mainly from Michelin and media listings, and diner write-ups from the past two years are scarce. The inspectors note that Hakka food is traditionally salty, fragrant and rich, so those who prefer it lighter should tell the staff in advance. Sources disagree on hours: Michelin lists lunch only, while the website and Supertaste show both lunch and dinner.

According to the website, it opens 11:00–15:00 (last order 14:20) and 17:00–20:00 (last order 19:20), closed Tuesdays, so phone to confirm before going. Groups of up to ten can book online, and larger parties should reserve early. The Michelin page lists outdoor parking, air conditioning, wheelchair access and card payment.

Best for family gatherings or anyone making the trip to Dongshi for a table of local beef. Go with four or more, order the bone marrow and the tripe salad, and add a Hakka stir-fry and a plate of greens.