Xiluo braised pork medley is a Yilan banquet dish built from napa cabbage and bamboo shoots simmered until soft, thickened with pork shreds, shiitake mushrooms, dried shrimp, and dried flatfish, then topped with freshly fried duck egg crumbles just before serving. Even when the rest of a Yilan banquet menu changes, this dish rarely disappears from the table — cabbage that nearly dissolves on the tongue, and the aroma of crispy duck egg that hits first with every spoonful, make it a humble-looking dish locals still take seriously.
According to the National Cultural Memory Bank, Sihai Ju, a century-old shop in Yilan City's Beiguan Market, has operated since the 1920s under its founding owner known as 'Chicken Mother' (雞母生), and is recognized as one of the shops that still preserves the full traditional method of making xiluo braised pork medley. The dish is said to have originated in leaner times: when late-arriving banquet guests found the food already served, hosts would chop up the leftover banquet ingredients and thicken them into a dish, using freshly fried duck egg crumbles in place of meat for texture and aroma.
What is Xiluo Braised Pork Medley?
Xiluo braised pork medley (Se-lo-bah) is one of Yilan's signature hand-crafted dishes. The base is napa cabbage and bamboo shoot strips simmered until completely tender, combined with pork shreds, shiitake mushrooms, dried shrimp, dried flatfish, wood ear mushrooms, and other ingredients, braised in a stock and lightly thickened with starch. Just before serving, freshly fried duck egg crumbles are poured over the top. The name 'xiluo' is thought to derive from a Japanese word for braised cooking, though the technique has been fully localized. The flavor is savory-umami with a smooth, silky texture, and it is typically presented in a large communal pot — a warming centrepiece at banquets, holiday gatherings, and family reunions.
Sihai Ju Snack Shop near Beiguan Market in Yilan City has been operating since the 1920s and is recorded in the National Cultural Memory Bank as one of the representative old establishments for Xiluo braised pork medley — one of the few places where you can still order a full traditional version in a small eatery. The Lanyang Plain's abundant produce and deep-rooted hosting culture gave rise to Xiluo braised pork medley: layering everyday ingredients through multiple steps captures the Yilan banquet spirit of 'humble ingredients, serious technique.' Along with gaozha and date cake, it stands as a representative of Yilan's hand-crafted dishes.
How to eat it like a local
Local knowledge
Verified sources (sponsored content filtered out)
- The National Cultural Memory Bank records Sihai Ju Snack Shop in Yilan City and its Xiluo braised pork medley, an official cultural data platform entry.
- Xiluo braised pork medley is listed by Yilan County as a representative traditional banquet dish, alongside gaozha and date cake among the hand-crafted dishes.
- Sihai Ju has operated near Beiguan Market since the 1920s — over a century in business, with more than three generations of family succession.
Visitor tips
- Xiluo braised pork medley is thickened and moderately high in sodium. Those with blood pressure concerns should eat more of the ingredients and less of the broth.
- Sihai Ju often has a wait for tables during weekend lunch hours. If you are a small group, browse the market first and circle back.
- The thickened sauce separates on takeaway, affecting texture. Eat it on-site whenever possible; the duck egg crumbles also lose their appeal once cold.
Information compiled from the Yilan County Government's Bureau of Commerce and Tourism, local township farmers' associations, and large-scale public reviews. Sponsored listings have been filtered out. Photos will be replaced with channel-exclusive footage after Dio's on-site shoot.
Frequently Asked Questions
What kind of dish is xiluo braised pork medley?
It is a traditional Yilan hand-crafted dish made of napa cabbage and bamboo shoots simmered until soft, thickened with pork shreds and shiitake mushrooms, and topped with freshly fried duck egg crumbles.
Where does the name 'xiluo' come from?
One theory holds that 'xiluo' derives from a Japanese word for braised cooking, though after arriving in Yilan the recipe became fully localized into its own signature dish.
Where can I find a traditional version of the dish?
Sihai Ju, a century-old shop in Yilan City's Beiguan Market operating since the 1920s, is documented by the National Cultural Memory Bank as one of the shops that preserves the full traditional method.
What is the crispy topping on the dish?
It is freshly fried duck egg crumbles, sprinkled on top while hot — best eaten quickly before the broth softens the crispiness.
Sources
- 四海居小吃 - 國家文化記憶庫 — 國家文化記憶庫收錄四海居小吃部與西魯肉起源說明