珍品小吃

The dry noodles outsell even the signature rice noodle-taro soup — fried shallot pork over noodles tossed with Dongchuan chili sauce, salty with a light kick. The rice noodle-taro soup is an old Taichung favorite, the taro simmered until it melts into the broth. Braised tofu, cut into cubes, and braised meatballs, halved and drizzled with braising sauce and garlic, are a classic cold-cut combo regulars always order together. One Google reviewer wrote: "The dry noodles are more popular than the rice noodle-taro soup, topped with plenty of Taichung's Dongchuan chili sauce — delicious. Everyone orders the braised tofu and meatballs."

The stall sits under the arcade on Mofan Street, open from 6am to 1pm, closed Friday through Sunday. Midday is peak time — regulars recommend arriving around 11am, since going later often means pulling a number and waiting in line.