Ay-Chung Flour-Rice Noodle is a taiwanese street food restaurant in Wanhua, Taipei.
Ay-Chung's standing-counter mianxian in Ximending has been ladling oyster-and-pork thin-rice-noodle soup since 1975. Eaten kerbside, two bowls deep.
Why locals love it: A standing-counter mianxian stall in Ximending that draws second-bowl regulars from the surrounding pedestrian streets, since 1975.
Tip: Cash only. Pile on chilli and black vinegar from the condiment table.
Address: No. 8-1, Emei Street, Wanhua District, Taipei City 108
Why locals love it: A 60-year halal beef-noodle counter tucked in an alley off Yanji Street, Northern-style dumplings and lazy-susan dining.
Tip: Open 11:00 to 14:00 and 17:00 to 20:30, closed Mondays. Cash only.
Why locals love it: A Linjiang Street stall pushing Bib Gourmand-listed iced sesame-syrup tangyuan, eaten standing on a back-alley counter.
Tip: Cash only. The iced version is the summer order.
Why locals love it: Round-table Taiwanese banquet cooking in Zhongshan since 1977, the family-table standard locals book for new-year reunion meals.
Tip: Phone reservations. Service charge added.
Why locals love it: Yongkang Street's second xiaolongbao counter, opened 1949, shorter queue than Din Tai Fung two doors down.
Tip: Walk-in; phone reservations for six plus.
Why locals love it: A restored Japanese-era mansion on Ren'ai Road in Taipei reviving 1930s Taiwanese banquet cuisine, often missed for the louder Le Palais.
Tip: Closed Mondays. Reserve through the operator's site.
Why locals love it: A 1949-wave Sichuan-Hunanese counter tucked off Hangzhou South Road, mapo tofu and dan dan canon for locals who skip the Yongkang queues.
Tip: Walk-ins only; turnover is fast.
