The son of Xu Zhongren’s shop: herbal-braised beef noodles with duck blood, bursting with aroma and springy noodles

▲ The “spicy beef noodles” braised with Chinese herbs have a flavor profile quite different from regular beef noodles.

Reported and photographed by Chen Ziying / Taipei

As evening approaches, this noodle shop tucked in the alleys near Taipei’s Sun Yat-sen Memorial Hall MRT station is packed with diners inside and a line of customers waiting outside. Its sleek dark gray decor, floor-to-ceiling windows, and wooden tables and chairs might at first glance make you think it’s yet another Japanese ramen joint expanding into Taiwan—but it’s actually a bona fide “Chinese restaurant.”

Even though the shop is fully occupied, the staff still courteously hand out menus to customers waiting outside and take their orders, never neglecting those in line—an indication of the restaurant’s efficiency and attitude. The flow of customers never stops. The prominent open kitchen gives off a neat and orderly impression, and the dining area is spotlessly clean.

  
▲ Left: During mealtimes, Mazhentang is always bustling with patrons. Right: The open kitchen exudes a clean and bright vibe.

“The spicy series is our signature. The broth is simmered with Sichuan peppercorns and Chinese herbs, resulting in a smooth and delicious taste,” says the server. This “spicy series” includes spicy beef noodles, spicy lamb noodles, and spicy pork noodles. You can also opt for thin noodles, and the spice level is adjustable to suit different preferences.

This bowl of “spicy beef noodles” is generously portioned, topped with plenty of scallions and the classic duck blood—truly a feast for the senses. Unlike regular beef noodles, the “numbing” broth releases the aroma of Chinese herbs as soon as it hits your mouth, making you eager for another bite. The noodles, of just the right thickness, soak up the broth and deliver a satisfyingly springy texture, with the herbal fragrance bursting forth again. A unique feature of these “spicy beef noodles” is that they use American wagyu beef slices instead of beef chunks, with evenly distributed marbling that adds a perfect finishing touch to the dish.


▲ Featuring American wagyu beef slices, these noodles offer a distinctive taste unlike traditional beef noodles.

  
▲ Left: Duck blood soaked in the broth is incredibly flavorful. Right: Noodles of the perfect thickness also absorb the juices, offering a springy and delicious bite.


▲ Also, the lamb in the “spicy lamb noodles” has no gaminess whatsoever, instead highlighting the meat’s natural aroma—a pleasant surprise.

Another popular item on the menu is the sesame sauce noodles, which come with just shredded cucumber—the real star is the sauce. Made with “sweet soy sauce” and a house-special sesame paste, it delivers not just the fragrance of sesame but also a unique sweetness, making it a favorite among customers who don’t eat spicy food.


▲ These seemingly simple sesame sauce noodles offer a taste that’s nutty, sweet, and slightly spicy.

At first glance, you wouldn’t guess that the owner, Xu Anf [character missing], has a rather special identity: he’s the beloved son of Taiwan’s “godfather of distribution,” Xu Zhongren. Instead of following in his father’s footsteps, Xu Anf [character missing] shed his corporate job three years ago to start his own culinary venture. Amid the fierce competition in the densely packed dining scene along Zhongxiao East Road, “Mazhentang” sees a constant stream of customers—and Xu Anf [character missing] has certainly made a name for himself in the food and beverage industry.

【Shop Info】
Mazhentang
Address: No. 24, Lane 280, Guangfu South Road, Da’an District, Taipei City (near Exit 2 of Sun Yat-sen Memorial Hall MRT Station)
Phone: (02) 2773-5559
Business Hours: Mon–Fri 11:00–14:30, 17:00–22:00; Sat–Sun 11:00–22:00

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