Zhou Wu Pig Cut Noodle Introduction
The restaurant is located next to Yonglian Temple, bustling with people. The cut noodle soup has a chewy texture, and the broth is refreshing and not greasy, enhanced by the addition of fried shallots and bean sprouts, offering a simple yet flavorful experience. "Zhou Wuzhu Cut Noodles," which has been in business for over 30 years, is run by owner Ye Xiuqing, who states that the broth of Luodong cut noodles is quite special, made by simmering pork bones and pork belly for a long time without adding any MSG. Many loyal customers visit almost daily, and some say that whenever they come to Luodong, they must taste the cut noodle dish! The origin of "cut noodles" is said to come from the practice of chefs adding chives or bean sprouts into a bamboo ladle with partially cooked noodles and giving it a few shakes in the pot, a sound that led to the name "cut noodles." Legend has it that Zhou Wuzhu, living in Luodong, set up a stall selling cut noodles at the entrance of Yonglian Temple before the restoration of Taiwan. He took on an apprentice named Yang Wanbao, and the two struggled to maintain a small business. After the restoration, Yang Wanbao capitalized on this skill to open his own stall at the temple entrance, attracting many people from the north seeking work, leading to a proliferation of cut noodle shops springing up everywhere. Recommended dishes: cut noodles, pig's blood cake, baby squid, pork belly.
