The story
At Tsou Chi Cai Bao in Beipu Township, Hsinchu County, the humble Hakka vegetable rice cake—known locally as caibao or zhulong ban (pig-cage cake)—is elevated to an art form. This small eatery, recognized with a Michelin Bib Gourmand in 2025 for good quality, good value cooking, focuses entirely on these handcrafted glutinous rice pastries, each one a vessel for memory and tradition.
The story behind the food is rooted in Hakka culture. As the restaurant explains, early Hakka farmers grew rice and, after harvest, planted radishes. Surplus radishes were sun-dried and stored for winter, becoming the core of the caibao. The soft rice dough envelops fillings like dried radish shreds, mushrooms, and minced pork, while the distinctive pig-cage shape evokes a sense of home and resilience.
Tsou Chi offers a range of fillings to suit every palate. Guests can choose from savory options such as dried radish strips, diced preserved radish, and Hakka suan cai (pickled mustard greens), or sweeter variations like taro and red bean paste, often wrapped in fragrant mugwort (ai cao) dough. The shop’s mix-and-match boxes allow you to sample multiple flavors in one order—each piece a compact, satisfying taste of Hakka culinary heritage.
Operating from its Zhongzheng Road storefront, Tsou Chi Cai Bao keeps the process straightforward and honest. There are no frills, just the warm, concrete pleasure of a well-made snack. For anyone exploring the rich food culture of Taipei and its surrounding areas, this Bib Gourmand spot offers a genuine, unfussy encounter with a classic Hakka dish.
Recognition
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