
With cold weather returning this winter, people are gravitating toward restaurants with soup, noodles, and other warm options. One pork soup shop in Dadaocheng has been running for 60 years, with its rich soup and tender pork bringing in lots of customers. In winter, the owner prepares six big pots to make sure there’s enough. Close by, a seafood noodle shop on Chifeng Street sells over 400 bowls a day.
Chifeng Street bustles with people, but many linger at this seemingly ordinary noodle shop.
With fish crackers, intestines, oysters, and squid, seafood lovers can’t get enough of this overflowing bowl of noodles.
Customer
It’s great to have these traditional flavors paired with all this seafood. It feels great to eat something so warm.
In the cold weather, a hot bowl of noodles like this can be incredibly satisfying.
Tung
Noodle shop owner
In addition to local customers, tourists visiting Taiwan also come after seeing a steaming bowl of noodles like this, which is great during the cold weather. I hope to show that Taiwan’s friendliness is also heartwarming.
When business is good, the shop sells over 400 bowls a day. A 60-year-old traditional pork soup shop in Dadaocheng has also had a constant flow of customers lately.
Customer
When the weather is cold, having a bowl of hot soup makes me feel much better.
Customer
The radish is sweet and the meat is cooked just right.
Three hours before closing time, the shop was already sold out. Some customers came too late, missing their chance to try this famous soup.
Chen Chiu-lien
Pork soup shop owner
We put a big chunk in to simmer. But the more meat there is, the better the soup will be.
The shop prepares six big pots of soup daily to make sure they have enough. The secret to the best soup is simmer pork ribs, chopped radish, and mushrooms for at least an hour. During the cold winter months, a bowl of this soup is sure to warm you up.
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#noodles #soup #food #warmth #winter #cold #seafood #pork #porkribs #seafoodnoodles #Dadaocheng #Taipei
天氣冷,來看兩家熱呼呼美食。大稻埕慈聖宮有間60年排骨湯老店,濃郁湯頭跟燉到軟嫩的排骨,讓不少饕客都說讚,老闆娘說,天氣冷一天要燉六大鍋才夠賣,另外,位在赤峰街的超狂海陸麵線生意也是搶搶滾,一天可賣破400碗 。
赤峰街人潮川流不息,但許多人都停留在這看似不起眼的,小小麵線攤。
魚酥、大腸、鮮蚵、小卷,交織出膨湃的海陸交響樂,讓饕客忍不住一口接一口。
[[顧客]]
“就是傳統的口味,加上這種海鮮的搭配,我覺得很不錯。吃完這個熱的,我覺得很舒服。”
饕客大讚,冷颼颼的天氣來上一碗好滿足。
[[面線町老闆 東哥]]
“我們這邊除了本地的客人之外,當然觀光客跑來台灣玩,看到這樣東西,尤其在天那麼冷的情況之下,有個暖呼呼的麵線,希望呈現出來,就是台灣的人情味,也是熱情的。”
老闆透露生意好的時候,一天可賣超過400碗,同樣人潮絡繹不絕的,還有位在大稻埕慈聖宮的這間60年排骨湯老店。
[[顧客]]
“天氣冷冷的,來喝了一碗熱熱的湯,就覺得心裡很舒服。”
[[顧客]]
“菜頭很甜啊,那個肉也是煮得剛剛好。”
距離打烊時間還有三小時,但鍋子已經見底,許多饕客特地來朝聖,卻還是晚了一步。
[[江家排骨湯老闆娘 陳秋蓮]]
“一大塊下去煮,但是肉多,它的湯就比較好喝。”
老闆娘透露一天至少要熬六大鍋才夠賣,而好喝的秘訣,就是用三層肉排骨、切好的蘿蔔、還有香菇,在鍋中熬煮一小時,在寒風中喝上一碗,暖心又暖胃!
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