Open for just 4 hours a day: This tiny Japanese ramen stall in Taichung also offers yuzu-flavored ramen

Text & photos byAh Mon

Taichung Shenglong Ramen has been on my must-visit list for a while. Unlike traditional ramen shops, this Japanese-style ramen stall operates from a food cart, exuding a nostalgic vintage Japanese vibe. With affordable prices and a beloved reputation, it’s a well-known spot that draws long queues. It’s only open in the evening, from 6 PM to 10 PM—just four hours a day. Shenglong Ramen is tucked away in an alley on Linsen Road, where parking is fairly convenient. Nearby attractions include the Art Gallery Green Corridor, National Taiwan Museum of Fine Arts, and Taichung Cultural Center. You can also plan to stroll around the area first before heading here for ramen at night.

The most coveted spots are the seats right next to the cart. Sitting there lets you savor the aroma of the broth and watch the chef cook the noodles—it’s truly a visual treat. But getting those seats? Pure luck.

In addition to the cart-side seating, there’s also a row of wall-facing seats nearby. All told, there are roughly a dozen seats between the two areas. So even if you arrive a little later, be prepared to queue. This time, a friend suddenly visited Taichung and wanted to hang out, so I thought of Shenglong Ramen again. We arrived around 6:30 PM, but the line was already packed at the door, orz. Let’s just say the business is booming—we had to grab a menu and wait in line outside.

Steaming hot pork bone broth

I noticed the shelf lined with empty bottles of imported Japanese sodas, so they do sell them here. But after checking the menu, I saw they cost NT$80 each—pretty pricey—so I could only admire them.

Menu

Since we’d just been waiting in line, we grabbed the menu early to save time. There are currently five types of ramen and one rice dish. Ramen starts at NT$130, which is quite affordable. There are also several toppings you can add. Each bowl of ramen comes with one slice of char siu (barbecued pork) and half a marbled egg, but you can always order more if you want.

There’s a whole pitcher of ice water on the table—if you’re thirsty, just help yourself. No one will pour it for you here; it’s all self-service. There’s also chili powder and pepper available for those who prefer bolder flavors.

Pork Bone Ramen – NT$130

This is the most basic ramen on the menu. If you like garlic, you can opt for the Garlic Pork Bone Ramen—both are the same price. When the ramen arrives, the generous toppings alone make it look hearty, including shredded black fungus, dried bamboo shoots, scallions, marbled egg, and char siu. For a Japanese-style ramen at NT$130 per bowl, the price is very reasonable.

Pork Bone Broth

The broth is milky white in color, giving off a rich impression. But after a few sips, I realized this pork bone broth might be slightly modified. Although the color resembles Japanese pork bone ramen, the flavor is milder, less salty, and more tailored to Taiwanese tastes. Even those who don’t usually eat ramen will find it smooth and enjoyable. XD

Yuzu Konjac Ramen – NT$150

Since I don’t often see this type of broth flavor, I decided to give it a try. The toppings are also a bit different from the pork bone ramen—no scallions, just char siu, dried bamboo shoots, and shredded black fungus.

Broth

The essence of ramen lies in the noodles and the broth, so naturally, I took a sip first. The color is a slightly cloudy light milky white, likely still pork bone-based but adjusted. There’s definitely a hint of yuzu aroma, though not very strong—you need a few sips to really notice it. The saltiness is also reduced.

Noodles

You can choose between thick or thin noodles, but we both prefer the thin ones, so we went with those. The texture is smooth with a nice bite to it—not soft—which I really liked.

Marbled Egg

Comes with the ramen, but only half an egg. Judging by the cross-section, it’s pretty average—the yolk isn’t very creamy.

Char Siu

Each bowl comes with one slice of char siu. Want more? You’ll have to order extras. The slices are quite large. Compared to other ramen shops, Shenglong Ramen’s char siu is thicker and meatier, likely using pork shoulder. There’s no excessive fat, but it’s still tender and flavorful, leaving a lingering meaty taste in the mouth. It’s also approachable for those who don’t like fatty meat. This char siu is delicious—I recommend it.

Extra Noodles – NT$20

My friend has a big appetite and was worried one bowl wouldn’t be enough, so he opted for extra noodles. Unlike other ramen shops in Taiwan, Shenglong Ramen serves the extra noodles on a small separate plate. You add them to the broth yourself when you’re ready. This helps preserve the noodles’ texture—they won’t get soggy from sitting in the broth too long. This is pretty much how it’s done in ramen shops in Japan, so the method is authentic.

All Done

After finishing, you’ll notice the bowl is quite deep—so there’s actually a good amount of broth. And since the pork bone broth is lighter in flavor, you might even consider finishing it all. XDD

Since I saw many customers ordering it and the portion of char siu (barbecued pork) looked generous, we ended up ordering an extra bowl of char siu rice to share. Unlike the char siu in the ramen, the one served with the rice has a thicker cut, giving it a super satisfying and hearty texture—meat lovers are definitely going to love this. The white rice is topped with generous chunks of char siu, drizzled with mayonnaise, sprinkled with green onions, and topped with a half-cooked soft-boiled egg. It looks incredibly appetizing. With the aroma of the meat and the savory richness of the sauce, it really stimulates your appetite. The mayonnaise used here is Japanese-style, which has a slightly tangy flavor—if you’re not a fan, remember to ask the owner not to add it when ordering. This char siu rice left both of us very satisfied. It’s delicious—we highly recommend it!

When we were leaving, we could see the chef still continuously cooking noodles for other customers, serving up warm and comforting tonkotsu ramen to feed those coming in for a tasty meal.

We visited Sheng Long Xuan’s second branch, which explains why I felt the flavors at both locations were quite similar—I had actually eaten at Sheng Long Xuan not too long ago. However, Sheng Long Xuan has a better dining environment since it’s a standalone ramen shop, so you don’t have to deal with the cold wind XDD. Perhaps fewer people know about Sheng Long Xuan, so there’s usually no need to line up there. For those who want to avoid waiting in line, you can just go straight to Sheng Long Xuan.

Overall

This time, we tried three dishes, and all of them were pretty good. Considering the price, it’s really great value. However, since I’m already used to the taste of Japanese ramen, I did feel that the broth at Sheng Long Ramen was a bit lighter in flavor. On the other hand, the char siu rice performed quite well and made me want to order another bowl XDD. The above are just my personal thoughts, for reference only.

Sheng Long Ramen
Address: No. 161, Zhongqin Street, West District, Taichung City
Phone: 0978757371
Price: $60 and up

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