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If turkey rice is Chiayi's signature dish, then it is no exaggeration to praise San Chong as the capital of braised pork rice. From bustling streets to quiet alleys, the culinary programs, hidden gems, and user‑recommended spots are endless. In addition to well‑known brands like Wuleng Award, Lucky Number, Lianwu, and Weifeng, “Jin Da Braised Pork Rice” on Daren Street in San Chong District is also a hugely popular, down‑to‑earth favorite. Every morning at 6 a.m. when the doors open, delivery drivers, commuters, and small‑business owners all queue up, eager to taste Jin Da’s culinary charm. Operating for decades and passed down to the second generation, Jin Da Braised Pork Rice is famous for its fatty yet non‑greasy, fragrant, and flavorful pork stew. Unlike typical braised pork rice where the fat‑to‑lean ratio is moderate or the dish consists solely of lean pork, Jin Da uses only fatty meat. Because the owner, Huang Yuanzhuan, previously worked as a chef at Qing Ye Restaurant, his skills are top‑notch. He also uses a stock made from old hens and pork bones to brew the pork stew base, and with a proprietary braising technique, he ladles the rich, tender fatty pork over Q‑soft white rice—making it neither greasy nor cloying, but incredibly smooth and delicious.