[Tainan][West Central District] Rongshu Xia Yangchun Noodles│Simple, Delicious Comfort Food

Restaurant Info:

Name:Yongshu Xia Yangchun Noodles

Address: No. 9, Lane 201, You'ai St, West Central Dist, Tainan City

Phone: 06-2217235

Hours: 5:00 PM - 11:00 PM

Days Off: Irregular (3-4 days a month)

This spot in Tainan's West Central District serves up delicious, no-frills dishes that you could eat every day without getting tired of.

It's a hidden gem of a noodle stand tucked away near a bustling street.I've been coming here since the first generation owner, and now his daughters have taken over.

I've been coming here since the first generation owner, and now his daughters have taken over.

[Menu]
Besides their popular noodle dishes, they also offer dumplings, dry wontons, and duck blood cake.

But honestly, their braised side dishes are a major reason to keep coming back!

[Braised Pig Head Skin]
Soft with a bit of a bite.

[Braised Pig Nose & Braised Seaweed]
These are super limited! A pig only has one small nose, after all. The texture is similar to the head skin but a touch crispier. The crunchy seaweed is a classic braised side.

[Braised Pig Skin]
Mostly soft, but with a slight chew. The inner fat is cleaned well, so it's not greasy.

[Braised Pig Bladder (小肚)]
This has a chewier texture.

[Braised Large Intestine]

Really flavorful, soft but with a slight chew from the outer casing.

[Braised Small Intestine]
A bit firmer and chewier than the large intestine.

[Braised Pig Intestine Cap]

Of the three types of intestines, this is the softest and has the most fat. It's slightly chewy but easy to eat.

[Braised Fallopian Tubes]
Very springy and crunchy.

[Braised Trachea]
Firm with a crunchy center.

[Braised Pig Heart]
Sliced just right, so it's not tough at all.

[Braised Pig Tongue]
Along with the heart, this is one of the most popular pork sides. Limited quantities, so go early if you want some!

[Braised Duck Leg]

Cooked perfectly, the meat isn't dry.

[Braised Duck Head]
The head and neck come together. These, along with the duck legs, are popular and limited daily specials, so get there early!

[Braised Duck Wing]
The soft, springy, gelatinous skin is incredibly appealing.

[Braised Duck Gizzard]
Firm and chewy with a hint of crunch.

[Braised Duck Gizzard Intestine]
Very, very chewy.

[Braised Duck Liver + Duck Heart]
These come together. The duck liver is surprisingly firm and dense, not like typical liver.

[Braised Mock Chicken (Dougan)]
A type of pressed tofu.

[Blanched Greens (Sweet Potato Leaves)]
These blanched greens come topped with their delicious minced pork sauce. The type of greens changes with the season.

[Preserved Egg (Pidan)]
Just a regular preserved egg. They also have a secret braised peanut side dish that I've never managed to try because it's always sold out or not available!

[Sesame Paste Noodles (Mazhian Mian)]

You can choose between thin or wide noodles.

The best part is the amazing aroma that fills the air when you mix the noodles and sauce – it really gets your appetite going and makes eating them a treat!

[Plain Noodle (Yangchun Mian)]
A standard dish you'll find at most noodle shops.

If you like a kick, try their homemade chili oil – it's great with noodles or dipped with the braised sides.

[Rice Noodles (Mifen)]

A bit of satay sauce makes up for the milder minced pork sauce, adding a stronger aroma. Once mixed, the rice noodles soak up the sauce and taste even better.

[Yimian Noodles]
These noodles have a distinct wavy shape and a slightly chewier texture. Besides the minced pork sauce, they also add a touch of satay sauce for extra fragrance.

[Preserved Vegetable and Shredded Pork Noodles (Zha Cai Rou Si Mian)]

The minced pork adds flavor, the preserved vegetables are crunchy, and the shredded pork is chewy. This is the only noodle dish that's a bit on the salty side, so remember to mix it thoroughly for a consistent taste before eating.