Traditional Taiwanese Cuisine

Noodles are a staple seen throughout Taiwanese cooking. One popular dish is Tan Tsai Noodles which was developed in southern Taiwan, over a century ago.
Dishes such as beef noodles and various noodle soups can be found throughout the island of Taiwan. Beef noodles are so popular, there is an entire street devoted to serving some of the best noodles around. Another very popular noodle dish, Tan Tsai Noodles, originated in Tainan, located in the southern part of Taiwan back in 1895.
History of Tan Tsai Noodles
The legend of these noodles dates back to the late 1800's, involving a local fisherman named Hung Yu-tou. He and his family had migrated from China's Zhangzhou (Fujian Province) to Tainan. Hung made a living sailing out on his boat to catch fish. Unfortunately, the seas were typically rough during typhoon season, rendering fishing near impossible.
This season of rough seas extended from the Tomb-sweeping Festival to the Mid-Autumn Festival each year, and became known as "Slack Season", since fisherman could not go out to sea. In order to make a living for his family, Hung had to find another way to make money during "Slack Season." Hung had remembered a minced meat recipe he learned from a chef back in China. He added a few additional ingredients and came up his own recipe for a noodle dish, garnished with minced pork and spices. In 1895, Hung started selling his special noodles by carrying two loads and a lantern, all tied to a bamboo pole to put over his shoulders. These noodles were often called "tan zae mien", which meant shoulder burden or peddler's noodles in Taiwanese. Hung began calling them "Slack Season Tan Tsai Noodles."
Hung's noodles had such a unique taste and locals loved them. He sold so many, he set up shop full time in a little stall along the street. Today, the fourth generation of family runs the business, Tu Hsiao Yueh. They have expanded and there are now two restaurants in Tainan, and three newer locations in Taipei, the most recent one located on the famed food street, Yong Kang.
What are Tan Tsi Noodles
The delicious Tan Tsi Noodles, also spelled Danzi Noodles, have two secret ingredients - the family recipe stewed meat and the soup base.
The noodles are served in delicate bowls, topped with minced pork and a shrimp. The special minced pork comes from pigs' hind legs and is stir-fried with Taiwanese shallots. The meat is then simmered for a long time, until the pot is filled with gleaming, dark-colored and delicious smelling minced meat. The soup stock is cooked with sweet shrimp heads, mashed garlic, and black vinegar. The carefully selected oil noodles absorb the tasty broth and display the fragrance of the meat stew. When cooking the minced meat, the meat at the bottom of the pot had to be frequently stirred, to keep it from charring. During that process, the ladle would wear the bottom of the pot, and over time, it would wear through the thick base of the wrought iron pot. The pot was retired in the Slack Season's 100th year of business, receiving the name "Century-old Pot." The original pot Hung used is actually on display now at a museum in downtown Tainan. The museum features other cooking utensils Hung used as well, all of which have become a part of Taiwan's history.

How to Eat Tan Tsi Noodles
One of the important elements to fully appreciating this Tainan specialty is to eat the noodles as locals do. Here are the recommended steps to enjoying this delicate dish:
1.Use the chopsticks to thoroughly mix the minced meat with the noodles
2.Take a deep breath of the noodles fragrance.
3.Drink a mouthful of soup.
4.Start on the noodles, but do not swallow them in big mouthfuls. Remember to leave a mouthful of soup to finish off with.
Whether traveling in the northern or southern part of Taiwan, be sure to stop by one of the Tu Hsiao Yueh branches, and enjoy this local Tainan specialty and experience a part of Taiwan's delicious history.