Ever since Xiao Ping Kitchen received the Michelin Bib Gourmand recommendation in 2024, business has skyrocketed. This year, 2025, they've once again earned the Michelin Bib Gourmand honor—an impressive achievement.

Xiao Ping Kitchen is located at No. 130 Zhongyuan Street in Zhongshan District, Taipei City. It's about a 4-minute walk from Exit 3 or 4 of Zhongshan Elementary School Station.

The best thing about this place is how they turn simple, everyday dishes into something truly special. They only have about 20 dishes, but every single one is a classic, and each bite shows how much effort they put into it.

Dine-in customers need to take a number ticket and wait for your number to be called. The same goes for takeout orders.

Driving from 6 PM all the way until 5 AM, covering dinner, late-night snacks, and even breakfast—it's truly a paradise for night owls.

The space inside is pretty small, so we can only seat around 30 people. That means it might take a while to get a spot.

Since it opened, this has been a shop with over forty years of history. Back in the days when the plain congee and side dishes culture was very popular, this place was considered one of the top congee shops in Taipei, along with "Xiao Li Zi."

Compared to "Little Li's Congee and Side Dishes," there are many fewer options.

This place doesn't have a menu. When you order, they'll give you a food tray, and you just choose the dishes you want to eat. Usually, each tray costs between 40 to 200 TWD.

Because the boss really cares about customers who dine late at night, the biggest feature of this restaurant is that all the dishes are made with less oil, making the food feel especially fresh and light.

Wooden tables, chairs, and benches create a vintage Taiwanese atmosphere.

Rice Porridge (稀飯)

The rice porridge here is sold by the bowl, and each bowl costs 10 TWD.

Whitebait (吻仔魚)

It tastes super fresh and isn't too salty at all.

Chinese Twice Cooked Pork (回鍋肉)

The broad bean paste is really spicy and strong in flavor. The pork slices in the twice-cooked pork are quite tough to eat.

Cauliflower (花椰菜)

It's a light, fresh style, with a bit of a cool, icy feel to it.

Stir-Fried Dried Bean Curd With Shredded Pork (豆干肉絲)

The stir-fried tofu is just right, not too greasy. It's simple and delicious.

Bamboo Shoot (竹筍)

It's not heavily seasoned, and the sourness is quite mild, making it taste very fresh.

Braised Pork Hock (滷蹄膀)

This is the most expensive dish in the restaurant, costing 170 TWD dollars per plate. The braised pork knuckle is very tender and flavorful, and even the lean meat is soft—no chewy parts at all.

If you want some braised pork knuckle with dipping sauce, the restaurant will provide this spicy sauce.

Kung Pao Preserved Eggs (宮保皮蛋)

I highly recommend this dish. The sauce is really rich and flavorful, and there's a strong garlic taste. Every bite of the preserved egg is full of sauce flavor and tastes amazing!

Scrambled Eggs With Tomato (番茄滑蛋)

It tastes more icy and isn't made fresh on the spot because it has more sugar added, so it's quite sweet. It gives off a southern flavor feel.

Melon Seed Pork (瓜子肉)

The seasoning is very light, and the minced pork is really tender. It pairs perfectly with the rice porridge, making it easy to eat.

Braised Fish Jaw (醬燒魚下巴)

The Fish Jaw was cooked really well and had a sweet flavor. The fish meat was soft and tasted pretty good.

Braised Eggplant In Sauce (醬燒茄子)

I really love this dish. The eggplant is cooked until it's soft and tender, and the sauce is really flavorful and rich. It also has a strong garlic taste, making it one of the more boldly flavored dishes.

Cabbage (高麗菜)

It tastes light and fresh, with less oil and salt.

Braised Tofu (滷豆腐)

The tofu tastes really fresh and has a strong soy flavor. The braised sauce is a bit lighter in taste.

We four finished eating, and it was only a little over 200 dollars per person. Everyone ate really full. This place has great value for money, definitely worth it. It's much cheaper compared to Little Li.