Traditional Taiwanese street snacks in Shuanglian Alley—steamed and pan-fried pork intestines, mushroom meatball soup

Text and photos by /Orange Dog Loves Candy

Counting the number of times I’ve been to Taipei, aside from Taipei Main Station, Shuanglian Station is probably the place I frequent the most. But most of the time, it’s for work—coming and going in a rush. Places like Chifeng Street and Shuanglian Market were areas I never really had the chance to explore. Actually, during off-peak hours when there aren’t many pedestrians around, the alleys here have a relaxed and pleasant vibe that makes you want to pause and take it all in.

This time, as I was back in the Shuanglian area, I happened to pass by 【Shuanglian Alley’s Pan-Fried Pork Intestines】, a small stall right next to the station. I’d walked by it countless times, always interested but usually too full to stop. Finally, on this day, I was hungry and took the opportunity to pop in while it wasn’t crowded. I casually ordered the pan-fried pork intestines I’d been curious about for so long—and I loved it.

I don’t know why, but it feels like central and northern Taiwan aren’t quite like the south. Back home, if you’re hungry in the afternoon, you’ll often find a grilled sausage stand at a street corner, usually setting up around 2:30–3:00 PM, filling the air with the aroma of charcoal-grilled sausages. They’d just set out a few simple tables and chairs and start business. I’ve rarely come across such street stalls in central or northern Taiwan. The 【Shuanglian Alley’s Pan-Fried Pork Intestines】 near Shuanglian Station seems to be an old shop—it might barely qualify as having a small storefront.

But actually, inside, there are just two rows of chairs facing the wall, seating no more than eight people. The entrance to the residence is also here. After all, space in Taipei is extremely limited, so it’s not something I often see—a vendor using just this little nook to sell snacks. It’s a pretty interesting scene. And they start selling as early as 9:00 AM with great energy—probably because of the nearby traditional market, so the hours are earlier than usual. Inside, it’s just the boss lady running the show. Occasionally, an older woman comes by to help chop vegetables, but she doesn’t seem to be a regular employee.

They only sell a few simple items: pan-fried pork intestines, dry noodles, and soup. As for the price, I personally don’t think it’s very cheap—but then again, I’m comparing it to southern Taiwan prices. Whether this is considered affordable in the north, I’m not sure.

【Signature Pan-Fried Pork Intestines │ Original and Peanut Flavor │ NT$60】
The serving plate is shaped like Taiwan. The boss lady asked us whether we wanted the original flavor, peanut flavor, or half and half. Even though it didn’t feel super cheap, the portion size was pretty generous, and the rice sausage was fairly thick. One serving left me feeling a little full. What’s special is that although it’s called “pan-fried pork intestines,” the intestines are actually steamed—quite different from the usual grilled ones.

But because of that, you don’t get that crispy, charred skin texture on the rice sausage that people usually love. The glutinous rice inside, however, is chewy without being sticky—though maybe a bit too soft, possibly because it’s steamed more thoroughly. Topped with chopped scallions and cilantro. Speaking of cilantro—I later realized a lot of people don’t like it, but for someone like me who grew up eating it in the south, many snacks just feel incomplete without it.

The fresh scallion bits have a subtle spiciness, paired with cilantro, and dipped in what tastes like garlic-infused soy sauce—it really brings the flavors together nicely. As for which is better—original or peanut—I’d say the peanut adds a nice fragrant kick, but taste is subjective. Overall, for me, it’s decently tasty but not particularly special. But if I lived nearby, I’d definitely think about it when I got a snack craving in the afternoon.

【Mushroom Meatball Soup │ NT$45】
Actually, if I’m being honest… their mushroom meatball soup left the deepest impression on me—way more than the pan-fried pork intestines. The soup itself isn’t overly thickened with starch, and it actually has the sweetness of bamboo shoots and the aroma of mushrooms, plus a hint of natural sweetness. The flavor of the whole bowl is quite rich, and even the star of the dish—the meatballs—are hearty and delicious.

The meatballs are made from hind leg meat, and they have a nice firm, bouncy bite. The savory saltiness with a hint of pepper is really satisfying. After finishing the soup, I suddenly thought how nice it would be with some rice noodles or noodles added. In the end, the side dish ended up being more likable than the main.

It’s probably the result of observing it for a year or two and finally deciding not to miss it again—but in the end, it wasn’t as mind-blowingly good as I’d expected. Maybe it’s because I’m used to the southern-style glutinous rice sausages; the version here at Shuanglian Alley didn’t feel quite as flavorful. But I do like the taste with the generous cilantro and fresh scallions. Still, I’d recommend their mushroom meatball soup more. If you’re passing by, it’s worth trying—it’s pretty good, just not particularly unique to me.

◎ Shop Info: [Shuanglian Alley’s Pan-Fried Pork Intestines, Nanjing West Road │ Shuanglian Station, Datong District]
◎ Address: No. 20, Lane 25, Nanjing West Road, Datong District, Taipei City
◎ Phone: 02-25508765
◎ Business Hours: 9:00 AM – 6:00 PM
◎ Note: Limited seating, no specific dining hours, closed on Sundays
◎ Nearby MRT: Exit 1 of Shuanglian Station on the Tamsui-Xinyi Line, about a 5-minute walk

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