Zhou Wu Zhu Jie Zi Mian Introduction
The restaurant is located next to the Yonglian Temple, bustling with people. The noodles are chewy, and the broth is refreshing and not greasy. Adding some crispy shallots enhances the aroma, along with bean sprouts, creating a simple yet flavorful taste. "Zhou Wuzhu Cut Noodle," which has been in business for over 30 years, is run by owner Yeh Hsiu-Ching. She states that the broth for the Lujhou cut noodles is quite special, made by simmering pork bones and three-layer meat for a long time, without adding any MSG. Many loyal customers come almost every day, and some locals say that whenever they arrive in Lujhou, they always want to taste the cut noodles! The origin of "cut noodles" is said to be that chefs would place chives or bean sprouts into a bamboo ladle with the noodles when cooking, and "cutting" and shaking them in the pot for a few moments. The sound of this "cutting" process led to the name "cut noodles." It is said that Zhou Wuzhu, who lived in Lujhou, set up a stall selling cut noodles in front of the Yonglian Temple even before the restoration of Taiwan, mentoring Yang Wanbao. The two initially struggled with their small business, but after the restoration, Yang Wanbao used this skill to establish his own stall at the temple entrance, attracting many people from the north to follow suit, resulting in a proliferation of cut noodle shops everywhere. Recommended dishes: cut noodles, pig's blood cake, squid, three-layer meat.
