Bagua Kiln Restaurant

Located in the Nantun District of Taichung, Bagua Kiln Restaurant was converted from an old brick kiln, where the circular furnace with a circumference of 148 meters had been baking bricks for more than fifty years before the business was put to a halt in 2000 due to the economic downturn. However, thanks to the rising craze of pre-wedding photoshoot these years, this nostalgic brick kiln was still often visited even after it was no longer in operation. Today, it is a restaurant serving up a variety of Taiwanese and Sichuan cuisine to please the tastebuds of locals and tourists alike.

As the owner is a foodie himself, absolute freshness is obviously his philosophy. Dongpo braised pork belly is the signature dish here. The pork is stacked in a pyramid and put in the steamer for three good hours — it will literally melt in your mouth as you bite in. Another highly recommended item on the menu is fried mutton wrapped with garlics, chili peppers and fresh veggies. Refreshing and succulent, this is an appetizing dish very worth a try.