Local Changhua snack: Clam Noodles with Fried Chicken Rolls Drizzled in Lard Aroma

Text & Photos /San Gao Eats Han

Ever since I had Ronghui’s version, I’ve been quite fond of Changhua’s clam noodles, and I’d already planned to try either A’Tian’s or Wanfang’s this time around.

Thirty minutes into our ubike ride the next day, we were hit by a sudden Meiyu (plum rain) shower. We ducked into the fish market to take cover and grab some pork rice. After eating, we waited for the rain to ease before heading to the nearby A’Tian. Despite the heavy downpour, the shop was nearly three-quarters full in no time.

The rain swept away the lingering heat of recent days, leaving the air slightly cool and moist—perfect for a warm bowl of noodles. If the large portion seems too much, it’s ideal for sharing between two, and even the small bowl comes with thoughtful extras.

The broth has a strong bone-based flavor, while the sweetness and freshness of the clams come through in the aftertaste. Small cubes of lean, salty pork floss—likely used to enrich the broth during cooking—have given up most of their essence, leaving them a bit dry but adding layers of flavor. This technique seems to be a regional specialty of Changhua.

That said, I still prefer the broth at Ronghui, which delivers a rich, briny clam flavor on its own. A spoonful of extra pork floss blends in beautifully, making it even more suited to pairing with the noodles. The stuffed meatballs at A’Tian are decent enough—the overall bowl is quite enjoyable.

I heard that in Changhua, it’s customary to eat noodles with chicken rolls (is that true?). I’m already used to the thin, crispy pork fat chicken rolls commonly found here, but I found A’Tian’s version particularly delicious. The outer layer has a finely crisp tempura-like crunch, while the fillings—scallions, bamboo shoots, and other vegetables—each shine with their own flavors. That savory, aromatic lard taste is something every Taiwanese is surely familiar with.

A few side dishes: dried squid, braised pork intestines, and blanched water spinach. Sweet soy sauce, minced garlic, and shredded ginger—seeing the minced garlic put me in a great mood. It’s been a while since I’ve encountered a spicy style that isn’t just mustard, and I love how generously the garlic is added. I even wished there was more of it; it made the meal so satisfying.

By the time we finished eating, the rain still hadn’t let up. I said, “Well, looks like our ubike food tour of Changhua city can’t continue today.” I guess we’ll have to drive around and hit a few more spots to wrap things up. Next time, I’ll make it more complete for sure~

A’Tian Clam Noodles
Address: No. 455, Minzu Rd., Changhua City
Business Hours: 10:00 AM – 7:30 PM

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