What is topping noodles? It turns out to be plain noodles with added toppings.

▲ In fact, topping noodles are a noodle dish from Shanghai Dao Di. "Toppings" refer to ingredients added to rice or noodles. Pictured is Dongpo pork topping noodles (NT$180). Dongpo pork is a famous dish from Hangzhou, well known to Taiwanese. Er Tou Tang prepares it as a topping using premium pork belly, steaming it extensively to reduce the greasiness of the fat, then adding fresh bamboo shoots and shiitake mushrooms to enhance the umami.

Reported and photographed by Huang Shiyuan, Taipei

In Taiwan, you can find all kinds of noodle shops on the streets — those selling beef noodles, wonton noodles, Japanese ramen — but there aren’t many that sell "topping noodles." Many people probably don’t know what topping noodles are. In fact, they are a noodle dish from Shanghai Dao Di. "Toppings" refer to ingredients added to rice or noodles. Topping noodles mean adding these ingredients to plain noodles (or dry noodles), and the variety of toppings is extensive — they can be lion’s head meatballs, Dongpo pork, braised beef brisket, or even spare ribs. Located in the Shida Night Market, Er Tou Tang is a specialty shop for topping noodles, and it also offers "wei mian" (simmered noodles), a common noodle dish in Huaiyang cuisine.

In fact, there are quite a few Shanghai-style restaurants in Taiwan, but not many specialize in topping noodles, wei mian, and basin dishes. It turns out that the shareholders of Er Tou Tang all come from the Yangmingshan restaurant "Mountain Top." Shareholder Anita said that to let more people know about Jiangzhe cuisine, they specifically selected topping noodles, wei mian, and basin dishes to establish a specialty shop, hoping to present traditional Shanghai noodles in an innovative way. Customers can order à la carte, or for an additional NT$80, upgrade to a set meal that includes one of three basin dishes (normally NT$40 each) and a drink. For an NT$120 upgrade, you can choose basin dishes priced between NT$60 and NT$120. The goal is to promote a new dining style: "one topping noodle with one basin dish" — not just to fill up, but to eat smart and stylishly at Er Tou Tang.

▲ Chicken Bone Sauce Topping Noodles (NT$160). Chicken bone sauce is a traditional Shanghai home-cooked dish that is now rarely seen because it’s so labor-intensive. The chicken is stir-fried and then red-braised, using light soy sauce, dark soy sauce, brown sugar, and Er Tou Tang’s secret recipe. The delicious sauce is so good you won’t want to leave a single drop.

Anita said that anyone who has been to Shanghai will definitely be familiar with topping noodles. Some shops may not serve the topping and noodles separately, instead mixing them together in the kitchen before serving. However, at Er Tou Tang, the topping and noodles are always served separately. As for the noodles, traditional topping noodles use thin noodles, but to cater to most Taiwanese preferences, those who like a chewier texture can opt for handmade noodles, although wei mian is only available in thin noodles. The "basin" refers to appetizers — though small, their knife skills and preparation methods are no less meticulous, following traditional cooking techniques such as frying, braising, simmering, stir-frying, stewing, and marinating.


▲ %Jian Sui Lan Jiao Fang (NT$230), featuring premium beef brisket braised with yellow curry, potatoes, onions, carrots, and pineapple chunks until flavorful. The sweetness of the vegetables and fruit blends into the beef juice, enhanced with a touch of Southeast Asian coconut milk and rosemary for aroma.

Not only are the dishes carefully prepared, but Er Tou Tang also puts great thought into the store’s decor. They invited illustrator Chang Chien Shih-yang to paint murals at the entrance and inside the shop. They also specially engaged Ke Chin-li, who won the bronze medal in the 2015 "Love and Fragrance Taiwan Cup Floral Design Competition," to decorate the old tree at the entrance known as “Tree Head General” (which has stood there for 80 years), giving Er Tou Tang a cultural and creative vibe — it feels like eating noodles in a café. Coupled with a set-menu format, Anita hopes to bridge the gap with younger customers. Even if you’re alone, you can come to Er Tou Tang to enjoy topping noodles and taste Jiangzhe cuisine. Aside from ordering à la carte topping noodles or a topping noodle set, customers can also order a bowl of mixed noodles (with scallion oil, sesame paste, or soybean paste flavors) and add individual toppings.


▲ Braised Lion’s Head (NT$230) is a Huaiyang dish. The pork is half lean and half fat, finely chopped and first deep-fried then steamed to lock in the juices. Then fresh Chinese cabbage is added to the meat broth and red-braised vigorously, resulting in tender, melt-in-your-mouth cabbage.

Congee is a famous Shanghai dish, often eaten as a breakfast by locals in the past. Unlike porridge, it isn’t thick — instead, it has a clear, savory broth with distinct grains of rice. Er Tou Tang offers various styles of congee, including sesame oil fish congee, pickled vegetable shredded pork congee, preserved vegetable shredded pork congee, dried shrimp shredded pork congee, and mushroom soup congee. Additionally, Shanghai-style fried rice made with organic bok choy is also an authentic local dish — those who haven’t tried it should give it a go.


▲ Basin dishes, meaning small Shanghai side dishes, are perfect for sampling while waiting for your main order.


▲ Sesame Oil Fish Wei Mian (NT$250). Made by slowly simmering old ginger and shark bone, along with chicken bones, all vigorously stir-fried in sesame oil. The result is a rich yet mild sesame oil fish broth base.

Er Tou Tang
Address: No. 3, Lane 105, Shida Road, Da’an District, Taipei City (enter the alley opposite Burger King) (MRT Xindian Line, Tai Power Building Station, Exit 3)
Tel: 02-2367-7135
Note: Trial operation from December 18 to December 21