Zhou Wu Pig Shredded Noodles Introduction
The restaurant is located next to Yonglian Temple, bustling with people. The cut noodle texture is QQ (chewy), and the broth is refreshing and not greasy. With the addition of some crispy shallots for fragrance and bean sprouts, the flavor is simple yet delicious. "Zhou Wuzhu Cut Noodles," which has been in business for over 30 years, is run by owner Ye Xiujing, who states that the broth for Luzhou cut noodles is quite unique, made by simmering pork bones and pork belly for a long time without adding any MSG. Many regular customers come almost daily, and it is said that if you come to Luzhou, you must try the taste of cut noodles! The origin of "cut noodles" is said to stem from the practice of cooks placing chives or bean sprouts into a bamboo ladle that holds the noodles, shaking it with the noodles that are seven minutes cooked in the pot, creating a sound that led to the term "cut noodles." Legend has it that Zhou Wuzhu, a resident of Luzhou, set up a stall selling cut noodles at the entrance of Yonglian Temple before Taiwan's retrocession. He had a disciple, Yang Wanbao, and the two struggled to run their small business. After the retrocession, Yang Wanbao established his own stall at the temple entrance using his skill, attracting people from the north to come and emulate it, leading to a proliferation of cut noodle shops. Recommended dishes include: cut noodles, pig's blood cake, baby octopus, and pork belly.
