The best thing about these noodles is that they’re “simple and DIY.” Traditional Fuzhou mian is just you mian or white noodles cooked in boiling water, tossed with a little chopped scallion and lard, and that’s it. There’s usually wu cu, la you, and la zha on the table so you can season it however you like. A classic Taiwanese xiao chi that’s nostalgic and totally down-to-earth.

The side dishes here are totally worth it

The top and bottom metal trays are filled with all kinds of pork parts. The zui bian rou, zhu she, and zhu tou pi are the most popular. Foodies say the zhu she is bouncy and crunchy, and the zhu tou pi is perfectly soft and sticky with lots of collagen — glossy and full of flavor. The lu wei here is the shiny kind. The sauce color doesn’t look super dark, but the Chinese herb and soy sauce flavor has soaked all the way in, so it tastes great on its own.

The clear broth with bright green scallions and jiu cai makes your mouth water just looking at it. Amber-colored you cong su floats on top and smells just like classic Taiwanese xiao chi.