Taipei’s popular snack shop: traditional-style mixed noodles and juicy fried pork chops

Text & photos byXiao Hu’s Dream Food Blog

This shop’s mixed noodles are so much better than Lizhu’s. Yes, that’s what my foodie-level elder brother tells me every time he sees me—has said it dozens of times over the years. And after saying that, he always adds, “Next time I’ll take you there.” Well, one year dragged into the next... Finally, after much pestering on my part, he finally agreed to bring me here recently (lol). Then he warned me not to write about it... but how could I not? There’s good food involved (lol). Right!? Right!? Right!?

Yeah, okay, sure—it’s yet another shop I’d walk past a hundred times without ever thinking of going in. But then a friend who works nearby told me that this place sometimes has lines during meal hours, especially for takeout.

The shop has that classic small-eatery vibe, nothing special to note really, except that it’s actually pretty spacious, with a few small round tables in the middle—perfect for “drinking casuals” XD

For a small eatery, the menu here is shockingly extensive. Noodles, rice, side dishes—all a given. They also serve assorted cold cuts, stir-fries—you name it, they probably have it, likely satisfying a wide range of appetites.

Five-spice blanched squid (NT$130)This dish is practically a signature of Zhongshan District, especially around Dadaocheng. Back in the day, it was as common as swordfish rice noodles. It’s said that’s because there used to be many shops importing Argentine squid near Dadaocheng. But these days, getting delicious blanched squid in Greater Taipei isn’t all that easy. I like this squid because it doesn’t taste like it’s been pre-soaked or artificially puffed up—it’s crispy, chewy, and has no watery or diluted texture. It even made me wonder what kind of chemicals it might’ve been soaked in. Both the texture and flavor are quite good. Even though I never really used to order it.

P.S.: The dipping sauce is sort of like five-spice sauce but not exactly—it’s one of my favorites.

Salt-and-pepper shrimp (NT$150)The flavors of salt, scallion, garlic, and even a hint of black pepper and mild chili come through nicely in this dish—clearly the chef knows what they’re doing, even if it’s just at the level of standard stir-fry fare. The shrimp aren’t the freshest you’ll ever have, but they’re definitely worth the price, and perfect for customers who just want a casual drink or two.

Stir-fried beef with yellow chives (NT$150)As for what to stir-fry beef with—kale, scallions, or yellow chives—that’s probably a debate that’ll never end. For me personally, as long as the “wok hei” (breath of the wok) comes through, I’m good with whatever. Like the chives used in this dish—I love them. Plus, there’s quite a bit of chopped scallion in here, which gives the stir-fry more layered flavor. The beef seems to have been coated in a light batter, making it tender and smooth, with a decent level of sweetness too, considering it’s from a small shop at this price point.

Fried pork chops (rice is NT$80)(I don’t know the solo price) This is another dish my elder brother recommended besides the “mixed noodles,” though before I tried it, he kept saying, “It’s not especially amazing, just pretty good.” But after my first bite, I realized it’s way more than just pretty good—it’s spot-on. It may look a little dark, but the meat is surprisingly juicy when you bite into it. Even if that juiciness is mostly oil (lol), the pork chops are crispy on the outside, soft on the inside, and full of savory flavor. I highly recommend them!!!

Mixed noodles (NT$90)Honestly, the presentation of these mixed noodles isn’t that great (lol), but they do resemble the ones I hadn’t seen in ages (lol again). The ingredients are also pretty similar to the nostalgic childhood version—shredded pork, shrimp, clams. No pork liver or fish cake, but they added some pretty standard meatballs.

The key to enjoying mixed noodles isn’t really the noodles—it’s the “wok hei” from the high-heat stir-fry. That collision of soy sauce and various ingredients with hot oil and a super-heated wok creates a savory, sweet umami blast—that’s the essence of mixed noodles, or at least the main reason I love them. Sometimes the actual ingredients and noodles matter less. So, how’s the broth? Personally, I think it’s really good—maybe even reminiscent of the taste from my childhood, but smoother and milder. Even after drinking the whole bowl, it doesn’t feel overly salty or greasy. Purely from my personal taste perspective, I like it.

Back when we were kids in Keelung, we used slightly alkaline “oil noodles” for mixed noodles, but I’ve noticed those are getting harder to find in Taipei. These days, they’re more often replaced by slightly chewier thin straight noodles, but then they overcook the noodles a bit too soft.

Qiaowei Delicacies
No. 19-1, Lane 77, Section 2, Zhongshan North Road, Zhongshan District, Taipei City
Phone: (02) 2561-4081
Business hours: 11:00–22:00 (closed on Sundays)

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If “eating” is just about filling your stomach, then “food” is just way too boring~~~