Zhou Wu Pig Trotter Noodle Introduction
The restaurant is located next to Yonglian Temple, bustling with people. The sliced pork noodle has a chewy texture, and the broth is refreshing and not greasy. Adding some crispy shallots enhances the aroma, along with bean sprouts, making for a dish that is simple yet flavorful. "Zhou Wuzhu Sliced Pork Noodles," which has been in operation for over 30 years, is run by owner Yeh Hsiu-Ching, who mentions that the broth of Luozhou sliced pork noodles is quite special, prepared by simmering pork bones and pork belly for a long time without adding any MSG. Many regular customers come almost daily, and some people say that whenever they come to Luozhou, they must try the flavor of sliced pork noodles! The origin of "sliced pork noodles" is said to come from the chef's habit of placing chives or bean sprouts into the bamboo ladle used for cooking the noodles, shaking it a few times with the noodles that are seven-tenths cooked in the pot, creating a sound that led to the name "sliced pork noodles." It is rumored that Zhou Wuzhu, who lived in Luozhou, set up a stall selling sliced pork noodles at the entrance of Yonglian Temple before Taiwan's restoration, where he took on an apprentice, Yang Wan-Bao. The two struggled to run their small business, but after the restoration, Yang Wan-Bao, leveraging this skill, established his own shop at the temple's entrance, attracting many people coming to the north for work to follow suit, leading to a proliferation of sliced pork noodle shops everywhere. Recommended dishes: sliced pork noodles, pig blood cake, cuttlefish, and pork belly.
