Liu Jia Suan Bai Cai Hotpot (Original): The Classic Sour Cabbage Hotpot—Sharp Yet Smooth, Rich Yet Not Greasy.

When mentioning Kaohsiung's most representative local cuisine, one must not miss “Liu Jia Suan Bai Cai Hotpot” located in Zuoying District. This is more than just a restaurant; it embodies deep Juancun (Military Dependents' Village) culture and historical memory. The original Liu Jia store is located near the former Naval Headquarters area. Its success story—evolving from a humble stall to the bustling culinary establishment it is today—is itself a part of Kaohsiung's Juancun food history.

The predecessor of Liu Jia Suan Bai Cai Hotpot was “Liu Jia Dumpling House” in Chongshi New Village, Zuoying, run by an elderly sergeant major surnamed Liu (a Waishengren who moved from Mainland China after the civil war). It specialized in homestyle dumplings. The current owner, Wang Hong-Geng, was originally a hand-shaved noodle master at the dumpling house. After taking over “Liu Jia Dumpling House” from Uncle Liu, he transformed it into a pickled cabbage and pork hotpot restaurant, becoming famous for its charcoal chimney pot and handmade noodles. It is a classic hotpot that many locals and tourists consider a must-try. To express gratitude for his master's selfless guidance and respect for the elder, Wang retained the name “Liu Jia,” calling the restaurant “Liu Jia Suan Bai Cai Hotpot,” embodying the spirit of “Liu's rules followed by Wang (Liu Gui Wang Sui).”

Wang Hong-Geng initially specialized in hand-shaved noodles, handmade rolled pancakes, scallion pancakes, and dumplings. Later, after seeing a traditional copper chimney pot featured in a newspaper, he began researching Juancun-style pickled cabbage and pork hotpot, making his own pickled cabbage and soup base. Gradually, the menu evolved to focus on sour cabbage hotpot, making it a renowned Juancun delicacy in Zuoying. In 2009, he won the braised category championship at the Taipei International Beef Noodle Festival with his hand-shaved beef noodles, further elevating Liu Jia's reputation.

The original store's formal name is “Chung Cheng Hall (Original Store),” located next to Chung Cheng Hall within the Zuoying Navy barracks. The environment is spacious with many seats, and though the decor is simple, it is filled with a strong nostalgic Juancun atmosphere. The core charm of the sour cabbage hotpot lies in the quality of its pickled cabbage. Unlike chemically induced sourness, Liu Jia's pickled cabbage is crisp, the sour flavor is mellow and naturally sweet, blending perfectly with the milky white, long-simmered bone broth. This achieves the perfect balance of “sharp yet smooth, rich yet not greasy.” Paired with generous portions of meat and vegetables, it is the first choice for gatherings and family reunions in Kaohsiung. (The original store is very popular; reservations are recommended during peak dining hours or avoid midday on weekends.)

The most classic sight in the restaurant is the tall, chimney-shaped copper pot, heated by red-hot charcoal placed in the center. This traditional heating method ensures even heat distribution, allowing the aroma of the pickled cabbage to permeate the air with the steam. In addition to the signature sour cabbage and pork hotpot, Liu Jia is also famous for various handmade noodles, including hand-shaved noodles, rolled pancakes, scallion pancakes, and dumplings, as well as main dishes and desserts like sparerib egg fried rice and red bean steamed rice cake (Song Gao). The selection is quite abundant.

The rolled pancake (Juan Bing) is a must-order for many locals and tourists. The crust is pan-fried until crispy and slightly charred, filled with well-braised beef or tender chicken, accompanied by fresh lettuce and a special sweet sauce. The texture is rich and layered, a classic representation of Juancun style.

The scallion pancake (Cong You Bing) is simple but highly praised. The outside is crispy and charred, while the inside is soft. Dipped in the restaurant's special sesame paste or peanut sauce, it is fragrant and makes an excellent accompaniment to the hotpot.

The handmade dumplings (Shui Jiao) are a tradition passed down from the “Liu Jia Dumpling House” era. The skin is thick and chewy, and the filling consists of cabbage and pork. The pork is loose but juicy, and the cabbage retains its crunchiness. Dipped in the restaurant's sesame paste or vinegar-garlic sauce, it is particularly flavorful.

Red Bean Steamed Rice Cake (Hong Dou Song Gao) is a traditional Juancun dessert, made by mixing high-quality glutinous rice flour and regular rice flour. The texture is soft and slightly Q (chewy). The red beans are sweet but not cloying, with moderate sweetness. The aroma is most alluring when served piping hot, making it the essential dessert finish for many regulars after their hotpot meal.

The sour aroma of Liu Jia's hotpot is the crystallization of time and patience; the crispness of the handmade rolled pancake is the persistence of the chef's craft. At Liu Jia's original store, you are not just eating hotpot, but paying tribute to traditional flavors. If you believe that the most moving food is often hidden in the simplest corners, this place will redefine “Juancun flavor” for you.

『Liu Jia Suan Bai Cai Hotpot』

Address: No. 9, Jieshou Rd., Zuoying Dist., Kaohsiung City (Chung Cheng Hall Main Building)
Opening Hours: Daily 11:00 AM–2:00 PM, 2:30 PM–10:30 PM
Transportation: It is most convenient to take the Kaohsiung MRT Red Line to either “Zuoying (HSR) Station” or “Ecological District Station,” then take a taxi (approx. 10–15 minutes ride).
Although buses reach the vicinity of the Zuoying Military area, the original store is located somewhat remotely, usually requiring a substantial walk after getting off. Driving or taking a taxi is recommended.
Official Website: Liu Jia Suan Bai Cai Hotpot