A-Zhang Yi Noodles

Review

A-Zhang Yi Noodles sits at No. 126 Minquan Street, right beside Nantou Market, a market that took shape back in the 1920s. Supertaste reports that the shop has been open for more than forty years and won first place in a local yi noodle vote in 2007, and its sign proudly calls it the 'King of Nantou Yi Noodles'. Nantou yi noodles differ from the oily or fried yi noodles of the south: they are thin, soft white noodles that locals eat as an everyday brunch.

The signature is the dry version: noodles delivered fresh each day are blanched, topped with minced pork sauce and spring onion, and finished with chilli to taste. Supertaste describes the pork sauce as lighter than the dark, heavy braises of southern Taiwan, less soy-forward but properly salty, with noodles on the soft side. Smile Taiwan notes that many diners add braised pork intestine or fried tofu, and there are also wonton noodles, pork thick soup noodles and braised pork rice, so it is a place to order several small plates to share.

Fans praise the silky noodles, the wide range of side dishes and the friendly prices, often naming the pig skin, stomach and kelp, and takeaway orders come out quickly. Critics find the noodles too soft and the seasoning mild, so those used to bold flavours may call it ordinary; there are queues and crowded seats at peak times, and the room is a plain traditional market eatery.

Sources disagree on hours: some list closing at 7:30 p.m., while map listings show 7 a.m. to 4 p.m. and closed Thursdays, so check before you go. Smile Taiwan says it is packed before noon, so 9 to 10:30 a.m. is easier for a seat. Parking near the market is hard; use a nearby paid lot and walk, and bring cash.

Good for travellers wanting to understand Nantou yi noodles, or a stop while exploring Nantou Market. First-timers can order dry yi noodles with chilli plus one or two braised sides and a wonton soup; big eaters can add braised pork rice. If you prefer more bite, ask for the noodles a little firmer.