Description
A Taichung-exclusive soul food where special ultra-thick noodles massively kneaded with alkaline lye water (Jian Shui) are simmered until the soup becomes a gooey paste.
Restaurants serving Taichung Thick Noodle Soup
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Da Mian(Alkaline thick noodles)
- Fried shallots
- Caipu(Pickled radish)
- Chives
Instructions
- [Authentic Recipe]
- [Da Mian] Prepare Taichung's unique 'Da Mian'. Thicker than udon, yellow from massive alkaline lye water, a special noodle with a unique smell.
- Boil pork bone broth in a pot, toss in washed Da Mian directly.
- Simmer slowly on low. The lye causes the noodle surface to melt, naturally creating an intense gooey thickness (Geng) in the soup without adding potato starch.
- Season simply with soy sauce and salt.
- Plate, and top generously with fragrantly pan-fried You Cong Su (fried shallots), finely chopped Caipu (pickled radish), and boiled chives.
Learn more Spice, substitutes, tips
Key spices
Unique lye smell and Shallots
Substitutes at Japanese supermarkets
Champon noodles simmered in baking soda water (substitute)
Pairing
Cold Taiwan Tea(to reset alkaline smell)
Trivia
[Hardcore] The ultimate local gourmet said to be 'uneatable outside Taichung'. The unique alkaline lye smell and the noodles so soft they break when lifted with chopsticks strictly cater to locals and heavily divide opinions.
Eating tips & etiquette
[Unique Eating] Scoop the gooey noodles and soup with a spoon, slurping it down using the crunch and saltiness of the Caipu topping as an accent!
Allergen
Wheat, Soy