Zhou Wu Zhu Noodle Soup Introduction
The restaurant is located next to Yonglian Temple, bustling with people. The cut noodles have a chewy texture, while the broth is refreshing and not greasy. Adding some crispy shallots enhances the aroma, along with bean sprouts, creating a simple yet flavorful dish. "Zhou Wu Pig Cut Noodles," which has been in business for over 30 years, is run by owner Ye Xiuqing, who notes that the broth for Lujhou cut noodles is quite special, made by simmering pork bones and pork belly for a long time without any MSG. Many long-time customers come nearly every day, and it's said that whenever people come to Lujhou, they want to taste the cut noodles! The origin of "cut noodles" is believed to be from the cooking method, where chefs traditionally put chives or bean sprouts into a bamboo scoop for cooking noodles and shake it a few times with the semi-cooked noodles in the pot. The sound this makes gave rise to the name "cut noodles." Legend has it that Zhou Wu Pig, who lived in Lujhou, sold cut noodles at the entrance of Yonglian Temple before Taiwan's retrocession. His apprentice Yang Wanbao, along with his master, struggled to run their small business. After the retrocession, Yang Wanbao leveraged this skill to establish his own business at the temple entrance, attracting many migrant workers from the north who sought to emulate him, resulting in numerous cut noodle shops rapidly appearing everywhere. Recommended dishes: cut noodles, pig's blood cake, cuttlefish, pork belly.
