Danzai mian is the small porcelain bowl of Tainan-origin noodle: yellow wheat noodles in a tiny shrimp broth, topped with minced pork, shrimp and coriander.
Where to eat it: 1 restaurant across 1 city.
Danzai (shoulder-pole) noodle was invented in Tainan in 1895 by fisherman Hong Yu-tou, who sold the bowls from a shoulder pole during the slack fishing season. The bowls are deliberately small (a starter, not a main). Du Hsiao Yueh ('Slack Season') opened in 1895 in Tainan and now has a Yongkang Street branch in Taipei, the canonical Taipei version. The broth is built from shrimp shells, the topping from minced pork and a single whole shrimp.
Common allergens: Gluten, Crustacean, Soy
Tip from the editors. The bowls are meant to be small; danzai is a snack, not a main. Two bowls per person is the Tainan norm. Add a dash of black vinegar to taste.
Du Hsiao Yueh transplants the 1895 Tainan dan zai bowl onto Yongkang Street in Taipei. Tiny porcelain bowls of shrimp-and-pork noodles, garlic and coriander.
Signature: Dan zai noodle, Shrimp roll, Braised pork rice
Order: Dan zai noodle bowl, shrimp roll, braised pork rice.
Tip: Open 11:30-21:30 daily. Order at the counter.
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