Zhou Wu Zhu Jie Zi Mian Introduction
The restaurant is located next to Yonglian Temple, bustling with activity. The cut noodles have a chewy texture, and the broth is refreshing and not oily. Adding some oil-fried shallots enhances the aroma, along with bean sprouts, creating a simple yet flavorful dish. "Zhou Wuzhu Cut Noodles," which has been operating for over 30 years, is run by boss lady Ye Xiuqing. She states that the broth of Lujhou cut noodles is quite special, made by simmering pork bones and pork belly for a long time without adding any MSG. Many loyal customers come to eat almost daily, and residents say that whenever they come to Lujhou, they must taste the cut noodles! The origin of "cut noodles" is said to be that chefs would usually place garlic chives or bean sprouts into a bamboo ladle with the half-cooked noodles, giving them a "cutting" shake in the pot, producing a sound that led to this kind of noodle being known as "cut noodles." It is rumored that Zhou Wuzhu, who lived in Lujhou, set up a stall selling cut noodles at the entrance of Yonglian Temple before Taiwan's retrocession and took on an apprentice named Yang Wanbao. The two of them struggled to run their small business, but after the retrocession, Yang Wanbao established his own shop at the temple entrance, attracting many migrants seeking work to follow suit, leading to a proliferation of cut noodle shops. Recommended dishes: cut noodles, pig's blood cake, squid, pork belly.
