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XinXing 461’s $7 7-Eleven Pork Cartilage Is Better and More Luxurious Than a 3-Star Michelin Meal!

(此文為英文版遊記部落格,愈看中文版遊記請點以下連結 🔗/ This blog is the English version of the travel blog; for the Chinese travel blog, please click on the link below 🔗):
https://fashionecstasy.com/miqilin-dou-bai-gei-ta-%ef%bc%81-jinzhu-quan-tai-7-11-de-tainan-chuanqi-xinxing-461-zhu-ruangu-si-da-kouwei-shice-%ef%bc%8c-na-kuan-zui-shuazui-%ef%bc%9f/(Scroll down for the full photo gallery)

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Unboxing Review: XIN-XING 461’s Legendary Braised Pork Cartilage – A Journey from Michelin Snobbery to Taiwanese Soul Food Revelation

When you’ve experienced fine dining at the world’s top 3-star Michelin restaurants, where virgins massage the seaweed during full moons and edible abstract art is showered with truffle shavings like golden snowflakes… you don’t anticipate a spiritual awakening from a vacuum-sealed hunk of soft pork, a humble offering from a 7-Eleven shelf, after your encounters with the extravagant world of 3-star Michelin restaurants.But darling—expectations are for peasants.The box arrived like fate in cardboard—no bells, no ribbons. Just quiet confidence.But lo-and-behold—it’s not a blender. It’s a gargantuan box of food from XIN-XING 461, allegedly housing the holy grail of Tainan’s soft bone pork—a cut so rare that only two pieces, the most tender and flavorful, exist on one pig. TWO. The anticipation is palpable as I prepare to unbox this culinary treasure.I slice the tape open like a barbaric sommelier uncorking a $100,000 bottle of Romanée-Conti and am immediately hit by… a wave of vacuum-sealed ambition. Inside? Pouches of 461’s braised pork cartilages. Media darlings, they say. Legends in a pouch, they claim. Supple, glistening, collagen-rich, fall-off-the-bone nobility. I stare in silence.This is not a box. This is a culinary prophecy.Inside: 6 humble pouches, vacuum-sealed like ancient scrolls, whispering secrets of Tainan. No truffles. No imported salts. Just secret recipes passed down from generation to generation, a family recipe passed down through generations, whispers soaked into soy.And me? A woman raised on caviar dreams and calorie fears, now trembling over a box of pigs.It arrives like an omen. A brown, bulging cardboard box thuds at my door. I stare at it suspiciously, like it’s a Trojan pig sent from the heavens (or Tainan), and I already feel… unworthy. Me, a former 3-star Michelin groupie—spoiled by amuse-bouches plated with tweezers, edible flowers on Himalayan salt rocks, and foie gras air foam flown in with a passport.When you’ve experienced fine dining at the world’s top 3-star Michelin restaurants, where virgins massage the seaweed during full moons and edible abstract art is showered with truffle shavings like golden snowflakes… …you don’t anticipate a spiritual awakening from a vacuum-sealed hunk of soft pork, a humble offering from a 7-Eleven shelf, after your encounters with the extravagant world of 3-star Michelin restaurants.But darling—expectations are for peasants.The box arrived like fate in cardboard—no bells, no ribbons. Just quiet confidence.But lo-and-behold—it’s not a blender. It’s a gargantuan box of food from Xinxing 461, allegedly housing the holy grail of 台南’s soft bone pork—a cut so rare that only two pieces, the most tender and flavorful, exist on one pig. TWO. The anticipation is palpable as I prepare to unbox this culinary treasure.I slice the tape open like a barbaric sommelier uncorking a $100,000 bottle of Romanée-Conti and am immediately hit by… a wave of vacuum-sealed ambition. Inside? Pouches of 461’s braised pork cartilages. Media darlings, they say. Legends in a pouch, they claim. Supple, glistening, collagen-rich, fall-off-the-bone nobility. I stare in silence.This is not a box. This is a culinary prophecy. Inside: 6 humble pouches, vacuum-sealed like ancient scrolls, whispering secrets of Tainan.No truffles. No imported salts. Just secret recipes passed down from generation to generation, a family recipe passed down through generations, whispers soaked into soy.And me? A woman raised on caviar dreams and calorie fears, now trembling over a box of pigs.It arrives like an omen.A brown, bulging cardboard box thuds at my door. I stare at it suspiciously, like it’s a Trojan pig sent from the heavens (or Tainan), and I already feel… unworthy. Me, a former 3-star Michelin groupie—spoiled by amuse-bouches plated with tweezers, edible flowers on Himalayan salt rocks, and foie gras air foam flown in with a passport.Yet here I am, a former 3-star Michelin groupie, now trembling over a cardboard box of braised pig cartilage. How the mighty have transformed. Or risen? We’ll see.

I tear it open like a child on Christmas morning. Inside: gold. No, not literal gold—worse—pork. Glorious, glorious braised pork cartilage from XIN-XING 461, a Tainan OG with four decades of clout, now trying to squeeze its way into my snobbish, collagen-deficient heart.

  • Their signature Soy-Braised Pork Cartilage
  • A minimalist bag of Salted Edamame Pods
  • And the godfather of all pork dishes, Red-Braised Cartilage, aka Pig Heaven in Pouch Form

I look at the packaging. It’s honest. Humble. Local. I read the ingredient list, which I suspect was written by someone who may or may not have accidentally walked across a malfunctioning fax machine. “meat candy”? “Hu Jingliu”? “Zufangpindai”? Sir, is this an incantation? Am I being hexed into deliciousness?

Whatever. I’ve eaten fermented shark and live octopus—I’m not scared of mystery pork.

ACT I: The Flashback

You see, back in the day—when I was going through my ✨anorexic self-loathing era™✨, a period of my life when I struggled with body image and food, anything with oil, sauce, or actual flavour was off-limits. I was the girl who peeled fried chicken and cried while chewing lettuce. Taiwan’s beauty standards had turned me into a food-phobic ghost. But fast-forward to my rebirth: a Michelin-starred meal in Milan. I asked for pepper. The chef came out, insulted-like I’d spat in his risotto. That moment changed me. I learned that the best dishes don’t scream; they whisper. They hum quietly with heart and heritage.

Fast-forward to my rebirth: a Michelin-starred meal in Milan. I asked for pepper. The chef came out, insulted—like I’d spat in his risotto. That moment changed me. I learned that the best dishes don’t scream; they whisper. They hum quietly with heart and heritage.

This pork? It’s humming like Whitney Houston.

ACT II: The Ritual of Heating

  1. Snip the edge.
  2. 700W.
  3. 2 mins, 30 seconds.

I wait. The scent rises—sweet soy, faint bamboo, the smell of someone’s Taiwanese grandma making magic in a clay pot. I’m sweating—not from the heat—from emotion.
I plate it with 7 11‘s Ippudo ramen because, apparently, I’m supposed to cosplay eating in Okinawa without leaving my collapsing Taipei apartment. And let me say: this pairing slaps harder than my mom when I bring shame to the family.

I take a bite.

ACT III: The Bite Heard Around My Soul

The meat—trembling, jiggly, melty—slides off the invisible bone like it’s shy. There’s resistance at first, then surrender. It doesn’t chew. It weeps. Into my mouth. Into my memories. Into my therapy. This taste? It’s not just a flavor, it’s a journey back to my childhood, to my grandmother’s kitchen, to a time when life was simpler and food was a source of comfort.
The taste? Rich soy umami, layered with that almost-forgotten grandma’s flavour. Bamboo shoots add a surprise tang—like a wink from the past.
I shovel in more.
I’m moaning.
My knees crack from squatting over the bowl. I scream, my mom yells, “Your knees are squeaking again!” I ignore her. I’m deep in a culinary affair with pig cartilage.

XIN-XING 461 Braised Pork Cartilage: Product Lineup

1. Slow-Braised Soy Sauce Pork Cartilage

In a corner of Tainan, where the air simmers with tradition, lives a taste slow-bathed in time: A tender whisper of cartilage caressed by soy, bamboo, and ancient spice. One bite — and I’m seven again, sneaking into grandma’s kitchen where the pressure cooker sings. A dance of meat and marrow, drenched in the secrets of forty years. Savour the softness that yields, the joy that resists chewing yet melts with grace. Beware the bones — like life, not all sweetness comes without caution. And that sour bamboo? That’s not a flaw, darling — it’s character.

2. Edamame Pods

Little green miracles, cradled in fuzzy jackets, whispers of salt dancing on their curves. Edamame — the humble hero. No drama. No diva. Just plant-powered pride. They don’t scream flavour, they hum it. A lullaby of nutrition, a crunchy sigh of satisfaction. For late-night loneliness or post-workout peace, these pods deliver pure, unpretentious joy. Frozen green — yet always full of life.

3. Braised Pork Cartilage

This is not food. This is a ritual. A sacred slow burn of six hours, caramelizing history into flesh. A rarity — two strips per pig, no more. The chosen meat, bathed in soy and spice, brought to life in red braised glory. Pair it with rice, or slurp it with noodles. Add greens for guilt, but know: this is an indulgence, unapologized. It falls apart the way lovers do — softly, unexpectedly, leaving you gasping for more.

4. Korean Kimchi Pork Cartilage

Oh, she’s wild. She’s fire in a silk dress. Taiwanese roots kissed by Korean heat. Kimchi-fueled fever dreams colliding with cartilage comfort. This dish bites back. It doesn’t ask for permission — it crashes into your tastebuds like a first kiss in the rain. Cabbage, chilli, garlic — a ménage à trois of flavour, with sesame oil smoothing the chaos like a diplomat in stilettos. Serve it bubbling, and add cheese if you’re brave. She’s spicy, she’s sexy, she’ll stain your lips and leave you ruined—beautifully.

5. Clear Broth Pork Cartilage

This is the softest lullaby. A gentle simmer for the weary soul. Cartilage, clear as moonlight, bathed in a broth that tastes like a homecoming. No shouting flavours here — just whispering wisdom. This is for the silver-haired, the small-toothed, the ones who want flavour without fire. It’s grandma’s hug in a bowl. Delicate, digestible, dignified. Pair it with congee and mix in some greens. Or sip it solo — quietly. Let it remind you that softness is not weakness — it’s survival, steeped in broth.

6. Clear-Braised Pork Cartilage, Again

And so we circle back to the one that started it all. Same name, same soul — but each batch is a new song. Perhaps this one’s more tender; perhaps it holds back just a little, like a lover who’s been hurt before. Still, it warms, it heals, and it sits gently on the stomach and heart alike. Because some dishes don’t need reinvention. They need reverence.

Bonus Side Dish: Edamame – The Clean-Up Guy

After my porky rendezvous, I need something to cut through the grease. That’s when the salted edamame comes in—light, salty, fresh. A perfect palate cleanser. A spa day for my tongue. A cucumber facial after a night of bad decisions. No bells or whistles, just pure plant-based serotonin.

Final Verdict

As someone who once dined on truffle-infused oysters served on ice sculptures in Dubai and snubbed anything under a thousand calories, I hereby declare:

I would fight a wild boar for another pack of XIN-XING 461’s cartilage meat.

And to think—one pig only has two pieces of this magic. That’s fewer than my dating options on Bumble.

Hashtags for the Algorithm Gods

#TainanMagic #711limitededition #meltinyourmouthporkcartilage #MichelinWho #ramenathome #Cartilagewithriceistherealdeal #FathascollagenIhavelove #Tainanheritagewithasoul

Open Letters

Dear 7-11 Taiwan:
Please marry this product and stock it forever. I’ll even officiate the wedding.
Dear XIN-XING 461:
You brought a Michelin snob back to her roots. And for that, I thank you with all my pig-loving, collagen-thirsty heart.

 

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    Hello!  I am the blog owner & Editor-in-Chief of this bilingual website Fashion Ecstasy (http://fashionecstasy.com ) (both Chinese and English)!  Over 9 years since its inception, Fashion Ecstasy is the go-to media outlet for residents in Toronto and Taiwan.  After relocating to Taiwan, Fashion Ecstasy has immediately caught the attention across all industries, including Taiwan's Tourism Bureau! I was personally invited to become the official media partner to review Tainan’s English-friendly businesses for 2 consecutive years. See:  2017:  http://fashionecstasy.com/6-top-english-friendly-stores-for-travelers-in-tainan/  2018:  https://fashionecstasy.com/top-5-tainan-english-friendly-stores-2018/   I have also worked with many well-known global brands across all industries. I am proficient in various Adobe Master Suite design softwares, including Adobe Photoshop, Illustrator, InDesign, PDF Acrobat Pro, and more. I am also active on all social media platforms. All of Fashion Ecstasy’s social media accounts are managed by me; please refer to: https://www.Facebook.com/fashionecsta Followers/fans: 3500  Twitter:  @fashionecstasy  Follower numbers: 2257 Instagram: @fashionecstasy Followers: 3500  Tiktok: @tanya.fashionecstasy  Number of followers: 30,6000  In addition, I also have my personal social media accounts: Twitter: @hsutanya Instagram: @tanya.fashionecstasy What you get from a review from us will be in both Chinese and English translation to expand your potential clientele, as well as a YouTube review video  You may reach me by: WhatsApp: (+886) 958771010  Line ID: Tinkeebellezza (capital T, without @, please send me a message first so I don’t miss you)  WhatsApp ID: tinkerbellezza  WeChat ID: tinkerbellezza  Email: fashionecstasytv@gmail.com I look forward to collaborating with you. 您好!我是知名網站時尚高潮 / Fashion Ecstasy (https://fashionecstasy.com)(中英雙語)的布落客主人&總編輯時尚高潮創辦已經10年之久,源起加拿大,7年前中風後轉戰台灣,也新增了不少當地的粉絲。 身為總編的我回台後立即受到相關業者的關注,包括台南市政府觀光局,並連續兩年內被台南市政府顧用介紹台南英文友善特色商店與推廣台灣觀光業!請見: 2017: http://fashionecstasy.com/6-top-english-friendly-stores-for-travelers-in-tainan/ 2018: http://fashionecstasy.com/top-5-tain 因為我是嚴重中風生存者,動過開腦手術,所以對鬧部心血管疾病跟醫療有專業的知識,至今仍在治療中,所以沒有上班、可以趕稿,也特別需要這份工作 我從小在國外長大,精通中英文! 我也曾與許多全球知名的品牌(美妝包括Body Shop, The Face Shop, Schwarzkopf 等等合作,請參考: 學歷我擁有意大利服裝設計名校Istituto Marangoni Masters 的碩士學位,精通Adobe各項設計軟體,包括Adobe Photoshop, Illustrator, 跟 InDesign, PDF Acrobat Pro. 我也善長使用現當最受大眾喜愛的網路社交軟體,Fashion Ecstasy 的所有關方社交網站都是由我ㄧ手管理,追蹤人數請參考: 臉書/Facebook Fashion Ecstasy (http://fashionecstasy.com)追蹤人術/粉絲: 3335 推特/Twitter: I 追蹤人數2270 Instagram/IG: @fashionecstasy (http://www.instagram.com/fashionecstasy) 追蹤人數:3491 抖音Tiktok: @tanya.fashionecstasy 追蹤人數:306000 除了管理Fashion Ecstasy 的官方設交網站外,我還有自己私人的帳號 (Twitter: @HsuTanya Instagram: @tanya.fashionecstasy) 我去過四十幾個國家,可以無障礙的運用專業及當下流行的術語。日文略懂 轉戰台灣後,立即收許多粉絲注目,也連續兩年被台南市政府顧用介紹台南的特色商店與推廣台灣觀光業! 請見: http://fashionecstasy.com/6-top-english-friendly-stores-for-travelers-in-tainan/ 2018: https://fashionecstasy.com/top-5-tainan-english-friendly-stores-2018/ 2017: https://fashionecstasy.com/6-top-english-friendly-stores-for-travelers-in-tainan/ Youtube頻道https://www.youtube.com/user/FashionEcstasydotcom?sub_confirmation=1 (訂閱人數:5.23K) 希望有機會可以跟貴公司合作!與貴公司合作之文章我門都將中英譯,為貴公司帶來以及開發新客戶,真心希望與您合作! 我的聯絡方式: 電話:/ WhatsApp: (+886) 979905968 Line (賴)ID: Tinkeebellezza  ( T 大寫,沒有@,要給我訊息才看得到喔!) WhatsApp ID: tinkerbellezza Wechat ID: tinkerbellezza Email: fashionecstasytv@gmail.com  

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