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Located in an alley in the East District, Changbai Xiaoguan is a cozy small restaurant with a strong taste of home. The carvings and paintings inside are all the owner's own creations, making the restaurant even more flavorful. Mr. Song, from his hometown in Heilongjiang, Northeast China, brought his hometown's sour cabbage and pork hot pot to Taiwan. He strictly follows the traditional method of making hot pot. The sour cabbage used is Yantai cabbage, because it has thick fibers and doesn't easily break down. In addition, water control is crucial. When the weather is cool, the water temperature should be kept at 70°C, while in hot weather, it should be maintained at 30-40°C. Only after this fermentation process can it become a good pot of sour cabbage hot pot. In addition to the sour cabbage, the broth is made from skinned old chicken, mushrooms, and carrots, and is simmered for four hours, resulting in a perfectly balanced sourness and a very fresh and delicious taste. In addition, the sour cabbage and pork hot pot must be paired with two types of ingredients: pork belly and tofu. A pig has only about six pieces of pork belly, with the right amount of oil patterns on the surface, making it tender and juicy. The tofu has large holes in the middle, allowing it to fully absorb the delicious broth and capture the refreshing and slightly sour broth. It has a certain firmness when eaten, and the deliciousness of the pot is all contained within the tofu. The dipping sauce here is also very carefully made, with 12 types of dipping sauces available for customers to choose from. It is definitely worth trying different flavors and you are sure to find your favorite.