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.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
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 to 21:30 daily. Order at the counter.
More cities are in research. Want danzai noodle covered somewhere specific? Tell us where you want to eat.