Yingcai Da Mian Geng

Review

Yingcai Da Mian Geng on Yingcai Road in Taichung's North District is the flagship shop for da mian geng, a thick noodle soup found only in Taichung. Reports describe it as more than fifty years old and the shop most recommended by Taichung locals. The Michelin Guide lists this small shop, and Supertaste reports that it was selected by Michelin and appears on its list of Taichung Bib Gourmand street food, though sources word the distinction slightly differently.

Da mian geng uses thick yellow alkaline noodles; no starch is added, and the noodles themselves thicken the soup, which turns a yellow-brown with a texture close to thick vermicelli soup. It is topped with plenty of chives and fried shallots, and an older report also mentions preserved radish and dried shrimp. Sources disagree on the noodle texture: some say they are cooked very soft, like extra-thick udon that melts in the mouth, while another describes them as slippery with some bite. Michelin notes that the house chili sauce offsets the alkaline taste, and several articles recommend Dongquan chili sauce for a sweet and spicy lift; Michelin also singles out the roast pork and fried tofu sides. On prices, a bowl cost NT$30 in 2018 and NT$35 in 2022, and roast pork was about NT$50 a portion in 2018.

Praise centers on the strong old-school flavor, the fragrant fried shallots and a full meal for pocket change, a taste Taichung natives miss when away from home. One report frankly says the broth is fairly plain on its own and relies on chili sauce and shallots for depth, and since these noodles are soft by nature, fans of springy noodles may not take to them.

It is open during the day until early evening: a 2018 report gives 9 a.m. to 6 p.m., while current data shows about 5:30 p.m.; for closing days, follow the shop's notices. Michelin notes it is cash only, so bring small change. No report mentions queues or parking.

It suits anyone who wants to taste a flavor unique to Taichung, or a simple lunch for pocket change. Order a bowl of da mian geng plus roast pork or fried tofu; taste the noodles plain first, then stir in chili sauce to notice the difference.