Zhou Wu Zhu Cut Noodles

Review

Zhou Wu Zhu Cut Noodles is at No. 106 Desheng Street in Luzhou. Mirror Media describes it as more than eighty years old and regarded as the originator of Luzhou's cut noodles: it reportedly set up a stall in front of Yonglian Temple before 1945, others followed after the war, and that is how Luzhou came to be lined with cut-noodle shops. Supertaste also lists it as the self-styled founder, and it now occupies a roomy shop on Desheng Street.

The cut noodles use par-cooked yellow noodles, blanched and piled into a small mound, topped with fried shallots, bean sprouts and garlic chives, then covered with a milky broth of pork bones and pork belly. The broth has no MSG, tastes sweet from the meat yet stays light, and the noodles are springy and chewy. There are about a dozen blanched sides, mostly pork cuts; pork belly, cheek, aorta and braised intestine end are favourites, along with napa cabbage stewed with dried flounder, and chili oil on the table is free.

Fans say the taste has not changed in thirty years, a nostalgic old-school flavour that gets a kick from the chili oil, and the prices are fair. Critics find it on the salty side, or some items like blanched greens bland on their own; others say the sides are small and limited, with no chicken, duck or beef. Its overall map rating is a little lower than nearby famous shops, so opinions are split.

Mirror Media listed 2026 prices as NT$50 for cut noodles, NT$70 each for pork belly, pork cheek and braised intestine end, and NT$60 for pork aorta. Hours are about 09:00 to 20:00, with some listings showing 20:30 from Thursday to Saturday, closed Wednesdays. There is plenty of seating; you fill in an order sheet yourself with your table number. It is right by Luzhou Night Market, handy for an evening stroll, but parking is hard, so walk from MRT Sanmin Senior High School or Luzhou Station.

It suits anyone tracing the roots of Luzhou cut noodles or craving old-style Taiwanese noodles. The basic order is a bowl of cut noodles with two or three sides, most often pork cheek and pork belly, plus a plate of flounder-stewed cabbage; add chili oil if you like it bold. Groups get the best value by sharing several sides, and it makes a good stop before the night market.