A Breakfast Favorite Among Taichung Locals: The Perfect Pairing of Pig’s Blood Soup and Fried Noodles

Text & Photos /San Gao Chi Han

Visiting Taichung during the blooming season, one of the stops along the way was a trip to Zhongshe Flower Market in Houli. As noon approached, it was time to fill up. Houli Pig’s Blood Tsai is a well-known local old shop. Due to certain circumstances, the original store has closed, but this Grandma’s Pig’s Blood Soup carries on the craftsmanship of the former Pig’s Blood Tsai.

I’ve never tried the original Pig’s Blood Tsai, but those who have say this “Grandma’s” version tastes almost the same. Fried noodles and pig’s blood soup are a well-known breakfast duo in the Taichung area, and it’s been a while since I last had them~

Taichung-style fried noodles are made by stir-frying cooked fresh noodles with sauce, then drizzling with minced pork gravy. Depending on the shop, they might also add scallions or bean sprouts. Compared to other places I’ve tried, this “Grandma’s” version uses a darker-hued stir-fry sauce, with a subtle sweetness balanced by the savory umami of the pork gravy. The noodles are quite chewy too. It’s great on its own or with a bit of chili sauce—simple yet incredibly satisfying.

I ordered a bowl of minced pork rice, also adding shredded fish and preserved beans. Those two felt a bit unnecessary to me. The diced minced pork wasn’t bad though—it had been simmered long enough to carry a hint of Tainan flavor, though it lacked some of that deep richness.

Each side dish was around 60 NT. I got large intestines, raw intestines, and pork stomach. Being an offal lover, this is my usual go-to. But considering the portion sizes, the price isn’t exactly cheap.

The flavors of these cold cuts were just okay. The texture was a bit tough today, and the sweetness was low. The drizzle of minced pork gravy seemed out of place—it didn’t really match. However, the pig’s blood soup came with a small side of their signature dipping sauce. It tasted like a mix of garlic, chili, fermented black beans, shallots, and other spices, with a crumbly texture reminiscent of satay sauce. There was a distinct mild spiciness to it, making it great for dipping the pig’s blood or the cold cuts.

Pig’s blood soup is sometimes hard to describe. Many shops serve something that looks similar, but the taste can vary. This version from “Grandma’s” is one I quite liked—the pickled mustard greens and chives blended in nicely. But I actually prefer the mixed version that includes other pork organs—it adds a bit more meaty fragrance to the broth, making it even tastier.

I left this spot pretty satisfied, especially with the fried noodles and pig’s blood soup. It’s a great stopover on the way to Zhongshe Flower Market.

Grandma’s Pig’s Blood Soup (Houli Branch)
Address: No. 149-3, Minsheng Rd., Houli District, Taichung City
Business Hours: 6:30 AM – 1:30 PM (Closed Tuesdays)
 

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