Danzai noodles, from Tainan, are small bowls of noodles in shrimp-flavored soup with minced pork, shrimp and coriander; the name means shoulder-pole noodles.

Danzai noodles are said to date from about 1895 in Tainan, where the fisherman Hong Yutou sold noodles from shoulder poles to earn money in the off-season, when typhoons made fishing too dangerous. He later set up a stall in front of the Chuisian Temple under lanterns reading slack season danzai noodles.

Where to eat Danzai noodle in Taipei

The editor picks for Danzai noodle in Taipei are still in research. Meanwhile, see the Taipei signature-dishes index or the Taipei food guide.

Book food experiences in Taipei

See all 800 food experiences in Taipei

Make it at home

Serves 41 hr 30 minIntermediate

Ingredients

  • 300g whole prawns
  • 1.5 litres water
  • 200g pork belly, minced
  • 30ml dark soy sauce
  • 30ml Shaoxing rice wine
  • 20g rock sugar
  • 1 star anise
  • 3 shallots, sliced
  • 200g fresh thin yellow wheat noodles
  • Coriander leaves, to serve
  • 8 small cooked shrimp, peeled, to top
  • 60ml black rice vinegar (optional, on the side)

Method

  1. Peel the prawns, reserving shells. Save the shrimp meat for topping (cook in boiling water for 30 seconds).
  2. Fry the prawn shells in a dry pot 3 minutes until red. Add 1.5 litres water, simmer 30 minutes. Strain, discard shells.
  3. Fry shallots in 30ml oil until golden. Add minced pork, brown 5 minutes.
  4. Add Shaoxing, soy sauce, sugar and star anise. Simmer 20 minutes until glossy.
  5. Cook noodles per pack (about 90 seconds); divide between 4 small bowls.
  6. Ladle hot shrimp broth over noodles. Top each bowl with a spoonful of pork mince, 2 cooked shrimp and coriander leaves.

Editor tip. 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.

Common allergens: Gluten, Crustacean, Soy.