走進台大公館商圈，街頭巷尾總是瀰漫著濃濃人情味與青春氣息。這裡不僅是學子們聚餐的好去處，也是老台北人心中最熟悉的生活風景。而在這片繁華商圈裡，有一間幾乎無人不曉的老字號——「藍家割包」。對許多人來說，藍家不只是一家刈包店，更是一段難以取代的飲食記憶。

藍家的刈包之所以經典，在於它的「客製化」精神。肥肉、瘦肉、綜合、偏肥或偏瘦，每種選擇都照顧到不同口味的饕客。鬆軟帶著淡淡甜味的刈包皮，裹著鹹香入味的滷肉，再配上花生粉與酸菜，入口的那一瞬間，濃厚而層次分明的滋味立刻在舌尖綻放。這樣的組合，看似簡單，卻是許多人魂牽夢縈的老味道。

若說刈包是藍家的靈魂，那麼湯品就是它的最佳伴侶。四神湯的藥材香氣清雅而溫潤，帶來暖心的撫慰；排骨玉米湯則鮮甜濃郁，一口咬下玉米粒，甘甜滋味和著排骨的厚實感，讓人忍不住再喝上一口。刈包配上一碗熱湯，構成了一個台北人再熟悉不過的滿足畫面。

藍家割包的位置就在羅斯福路三段的小巷裡，從捷運公館站步行不到五分鐘便能抵達。簡單卻醒目的招牌，寫著「割包」與「四神湯」，像是一種無聲的邀請，提醒著過路人：這裡，有屬於公館的經典味道。用餐時間，藍家總是熱鬧非凡，門口的人龍是最好的宣傳。內用與外帶分流的排隊方式，也顯示這家老店多年來的細膩經營。若想輕鬆品嚐，選擇避開尖峰時段，或許能更自在地享受這份簡單卻深刻的美味。

許多老顧客還記得，藍家對街曾有一間紅極一時的「陳三鼎黑糖珍珠奶茶」。當年「一手刈包、一手黑糖珍奶」是許多人到訪公館的必備組合，成為一代台北人青春的縮影。雖然陳三鼎已經歇業，但藍家割包依舊堅守在此，繼續用那份樸實卻深厚的滋味，陪伴一代又一代人走過歲月。走進藍家，不只是為了一份刈包或一碗熱湯，更像是走進一段關於台北、公館、以及青春歲月的故事。

Walking into the Gongguan commercial district near National Taiwan University, you’re immediately greeted by a vibrant mix of youthful energy and local charm. The neighborhood has long been a beloved gathering place for students and Taipei residents alike, and nestled in one of its side streets is a shop almost everyone has heard of—Lan Jia Gua Bao. For many, Lan Jia isn’t just a snack stop; it’s a cherished part of their culinary memories.

What makes Lan Jia’s gua bao iconic is its emphasis on customization. Diners can choose between fatty pork, lean pork, or a combination—whether leaning toward fattier or leaner cuts. The soft, slightly sweet bun wraps around savory, slow-braised pork, sprinkled with crushed peanuts and paired with pickled mustard greens. The moment you take a bite, the flavors bloom across your palate—rich, layered, and deeply satisfying. It’s a seemingly simple combination that has become unforgettable to generations of fans.

If the gua bao is the heart of Lan Jia, then the soups are its perfect companions. The Four Gods Soup carries a gentle herbal fragrance, soothing and nourishing, while the pork rib corn soup is full of sweetness and depth, with each bite of corn releasing bursts of natural flavor that complement the meaty broth. A gua bao with a steaming bowl of soup has become a quintessential Taipei comfort meal.

Lan Jia is tucked away in a small alley off Roosevelt Road, just a five-minute walk from MRT Gongguan Station. Its modest but eye-catching signboard, emblazoned with “Gua Bao” and “Four Gods Soup,” is like a quiet invitation reminding passersby that this corner holds a timeless taste of Gongguan.

During meal hours, Lan Jia is always bustling, with long lines spilling out the door—a sign of its enduring popularity. To better manage the flow, the shop separates queues for dine-in and takeout, reflecting years of thoughtful service. Those who prefer a more relaxed experience often avoid the rush and come during off-peak hours, savoring the flavors at their own pace.