Hong Kong Jiu Ji Seafood: The Pinnacle of Cantonese Cuisine in Taipei

Jiu Ji Seafood has always been my go-to for the best Cantonese cuisine in Taipei. However, due to its immense popularity over the past two years, I’ve refrained from visiting too often to avoid the crowds. Recently, they expanded by renting the space next door, which used to be Dongbei Xuan, and converted it into a kitchen. After the renovation, I decided it was time to revisit, and luckily, there was a table available—so off I went! Their preserved meat clay pot rice is absolutely top-notch. Compared to Xin Hua, Jiu Ji uses a clay pot instead of an iron pot, which enhances the aroma of the rice. I personally find the rice at Jiu Ji to have a more pronounced fragrance. The preserved meat is quite similar between the two, but the soy sauce for the clay pot rice differs—Xin Hua’s version is sweeter, which comes down to personal preference. The long-grain rice forms a crispy crust along the edges of the clay pot, adding a delightful crunch and aroma. Pairing this with liver sausage makes for an irresistible dish. A visit to Jiu Ji wouldn’t be complete without their clay pot rice. The steamed pork patty with water chestnuts is also impressive. Jiu Ji’s pork patty has a nice texture—it’s not the finely minced type but rather has chunks of meat for a chewy bite. This sets it apart from Xin Hua’s version, though I enjoy both styles equally. The crispy skin chicken is a must-order dish. The skin is perfectly crispy, the meat tender, and the edges flavorful without being dry. The chicken is fresh, juicy, and delicious. The hawthorn and aged vinegar ribs are a personal favorite. Fresh ribs are deep-fried and coated with a tangy and sweet hawthorn-aged vinegar sauce, making them incredibly appetizing. The ribs are fried to perfection, tender and flavorful—this unique taste is exclusive to Jiu Ji. The steamed loofah with garlic is consistently excellent. I order it every time, and it’s always the first dish to be finished. The simple preparation and light seasoning bring out the natural sweetness of the loofah—truly a dish you have to try to appreciate. Today’s stir-fried pork intestines with black bean and chili sauce were quite good, though the sauce could have been reduced a bit more for a richer flavor. Even so, I was satisfied with the dish. Honestly, when it comes to Cantonese cuisine, Jiu Ji and Xin Hua are my top recommendations. If it weren’t for Jiu Ji’s overwhelming popularity, I’d wish to dine here every week! Restaurant Name Hong Kong Jiu Ji Seafood Location No. 104, Changchun Road, Zhongshan District, Taipei City Business Hours 11:00 AM - 10:00 PM