Ramen lovers must queue up on Tuesdays  The 13th week features a revamped mushroom and seafood Chinese-style soba

▲ The previous version of the Mushroom Bonito Chinese-style Soba. (Photo / Huang Shiyuan)

Travel Center / Comprehensive Report

The Zhongshan branch of Onikinbou has been temporarily closed every Tuesday since October 4, 2016, replaced by the new brand "Shourou," which sells only one type of ramen each Tuesday. With just one day of operation per week, the store is packed with loyal customers waiting in line before it even opens. Shourou has now been in operation for 21 weeks and will launch the 13th version of its ramen, a revamped "Mushroom Bonito Chinese-style Soba," on February 21.

According to Shourou’s Facebook page, the Mushroom Bonito Chinese-style Soba uses a large amount of mushrooms that are low-temperature dried to extract a flavorful oil, then combines bonito flakes, horse mackerel, and yellowtail to create a rich seafood broth. Truffle sauce and truffle oil are also added to enhance the overall flavor, making it richer and more well-rounded. For this week’s revamped version, the flavor oil includes not only mushrooms but also king oyster mushrooms. The bonito-based broth is mixed with a snapper broth base to create a smoother, less harsh taste, paired with Iberico pork char siu.