Sold out in 2 hours！Meat bigger than the bowl—Taichung’s hidden late-night ramen gem discovered

▲ “Ghost Claw Ramen” – “The meat is bigger than the ramen bowl.” (Photo / Screenshot fromBufu Ramen AllianceFacebook group)

Local report / Taichung

This bowl of ramen in Taichung’s Fengyuan Miaodong area is so popular it only sells for 2 hours a day. The ramen stall, which opens at 10 PM every night, draws long queues of customers well into the night because its limited-edition hidden menu ramen comes topped with a charcoal-grilled pork rib that averages 20 cm in length—bigger than the bowl itself. Many line up deep into the night, with some customers saying they can’t even tell if they’re eating pork ribs or ramen—the side dish has completely stolen the spotlight from the main attraction.

Close to midnight, a huge crowd queues up in front of this stall. One local says, “Yeah, I’m still waiting—everything gets sold out as soon as it arrives.” The massive slab of meat served on the limited-edition ramen is at least 20 cm long—bigger than an adult palm.

The ramen vendor originally operated multiple branches, but due to overwhelming demand and staffing shortages, they decided to close all of them and keep just the original stall to maintain quality. The empty bowl is coated with a secret sauce, then filled with pork bone broth simmered for one and a half hours, topped with generous ingredients and the jumbo-sized pork rib. A bowl starting at NT$200 has become an absolute hit.

The “hidden edition ramen,” with its outrageously large slab of meat, is priced two to three times higher than regular ramen—but it sells out incredibly fast. It goes on sale at 10 PM and is usually gone by around midnight. Many customers say they can’t tell whether they’re eating ramen or enjoying charcoal-grilled pork ribs. “Look at that meat—it’s seriously insane.” “I had a little bit of the noodles—I’m worried I won’t have room left after finishing the meat!”

The ramen stall, which sells an average of 120 bowls per day, is run by Ms. Hsu. She said that over the past year since opening, they had expanded to many branches across Taiwan, but managing the central kitchen, ingredient logistics, and staffing became too much. Eventually, worried about compromising quality, they shut down all branches and kept only the original food truck. Unexpectedly, their innovative ramen—with bold flavors and striking presentation—attracted foodies from far and wide, making customers willing to wait in line late into the night. (News source: Eastern TV News)

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