深丘大腸蚵仔麵線

The broth is simmered from bonito flakes and then thickened, the consistency judged just right — never gluey in the mouth, never flatly salty — and the red misua stays soft without losing its shape. The oysters come from Dongshi, big-bodied, dusted in a thin coat of starch and blanched before going into the pot, so they still taste of seawater when you bite through. The pork intestine is braised soft without collapsing, its richness held in check by the bonito in the broth. Order the mixed bowl and you get oyster and intestine, half and half. There is a self-serve sauce station inside, and that jar of bright red chilli is fragrant with oil — one spoonful stirred in and the whole bowl comes alive.

The stall sits under a metal awning on Xinfu Road, its red-and-white sign big enough to spot from the corner. Inside are wooden floorboards and a few low tables and stools. It opens at six in the morning, runs until two in the afternoon Monday to Friday, wraps up before noon on Saturday, and closes Sunday — and plenty of days it sells out and shuts early. One Google reviewer wrote, "The mixed misua is seriously good — eat it here, piping hot, it's the best way." Takeaway lets the thickened broth separate, so if you can sit down, sit down.