Qianjin Braised Pork Rice

A family shop on Datong 2nd Road, founded in 1959 and now in its third generation, serving what Michelin calls the favorite breakfast of generations of Kaohsiung people. The sauce is made with pork back fat: glossy brown, sweet first and then salty, and the rice soaks up the gelatin so the bowl is rounded rather than greasy. The signature order is the fish floss braised pork rice, where the floss is hand-fried by the shop from local milkfish, savory and crisp over the rice.

Michelin suggests adding a soft-cooked duck egg and stirring the yolk through the rice; the braised tofu is worth ordering too. The room is plain and usually full, the shop closes when the food sells out, and it takes cash only. It opens at 7:15 a.m. on weekdays, closes at 2 p.m. on Saturday and is shut on Sunday. A 2026 Michelin Bib Gourmand pick (Michelin spells the name Cianjin Braised Pork Rice).