TAIWAN: Ay-Chung's Flour-rice Noodles阿宗麵線

These rice-noodles that are made by Ay-Chung have originated since 1975 in Taiwan. Available throughout various locations in Taiwan, they definitely deserve the hype.

The shop is very small, and there's no room to sit, so everything was take out only. Apparently, the average daily receipts are close to US$30,000 (NT$1,000,000) a day. Very local indeed, as you pass by the store in Xi Men Ding, you will see crowds of people scattered around the restaurant, one is the line-up, the others are just people standing by the pillars eating their noodles.

These flour-rice noodles is the only thing they serve in the whole shop, there is a man standing in front of two giant woks, scooping noodles from one and soup from the other into a plastic green bowl. This bowl of wheat-based noodles, its strands are as fine as angel hair, suspended in a murky brown soup as thick as gravy; thickened with a healthy dose of cornstarch, this soup clung to the noodles. There were pieces of pork intestine, needle mushrooms and bamboo shoots to add to the texture of the combination. Condiments includes hot chili oil and parsley.

You would not believe it, but I just HAD to get myself a bowl on the way to the airport, and yes, we were eating it on the taxi, scorching hot and the ride was a bumpy one but we didn't spill a drop!