Shan He Braised Pork Rice

Review

Shan He Braised Pork Rice sits beside the Taiwan Boulevard entrance of Taichung's Second Market — the very first stall you meet on the way in — and many locals have eaten here since childhood. The market opened in 1917 as Shintomi-cho Market and still keeps its red-brick hexagonal hall, and Shan He is often a visitor's first stop. It opens at 5:30 a.m. and closes at 3 p.m., a strictly daytime stall.

Its 'lu rou fan' is really a thick slab of braised pork over rice, and you need to say hock or belly when ordering. The belly layers fat and lean, the fat braised until silky, the rice grains stay separate, and young ginger shreds plus the house chili sauce cut the richness; if you only want minced pork, order the minced pork rice instead. Summer brings Taichung's own jute leaf soup — dark green, thick, bitter at first and then sweet.

Opinions are not one-sided. Many articles praise the deeply seasoned sauce and melt-in-the-mouth fat; some bloggers find the lean meat dry and the sauce too scant, and feel NT$80 for a bowl with no sides is a bit steep, calling it merely average. Older posts list about NT$65; articles from the past two years say NT$80.

Expect a queue on weekdays and weekends alike, longest toward noon and shorter near closing. Seats line both sides of the entrance and are usually full, and the market can feel stuffy. Some sources say it closes on Wednesdays, others Tuesdays — sources disagree, so check before you go. Drivers can use the Second Market parking garage that reopened in 2025, about a minute's walk away.

It suits anyone wanting a traditional market breakfast or brunch. First-timers should order the belly-cut rice with a braised egg, and add a bowl of jute leaf soup in summer for the full experience.