Zhou Wu Pork Cut Noodle Introduction
The restaurant is located next to Yonglian Temple, bustling with people. The Cut Noodle dish has a chewy texture, and the broth is refreshing and not greasy. Adding some fried shallots enhances the aroma, along with bean sprouts, creating a simple yet flavorful taste. "Zhou Wuzhu Cut Noodles," which has been in business for over 30 years, is run by owner Yeh Siu-Ching, who states that the broth of Lujhou's Cut Noodles is quite special, made by simmering pork bones and pork belly for a long time without adding MSG. Many regulars come to eat almost daily, and some people say that whenever they come to Lujhou, they will taste the flavor of the Cut Noodles! The origin of "Cut Noodles" is said to come from the chefs' habit of placing chives or bean sprouts into a bamboo scoop used for cooking noodles, and shaking it with the seven-tenths cooked noodles in the pot, creating a "chik-chik" sound. This sound has led to the name "Cut Noodles." It is rumored that Zhou Wuzhu, who lived in Lujhou, set up a stall selling Cut Noodles at Yonglian Temple before Taiwan’s retrocession. He had a disciple named Yang Wanbao, and the two struggled to make a living. After the retrocession, Yang Wanbao relied on this skill to set up his own business at the temple entrance, attracting people from the north who sought to succeed in similar ventures, leading to an explosion of Cut Noodle shops everywhere. Recommended dishes: Cut Noodles, Pig's Blood Cake, Cuttlefish, Pork Belly.
