Danzai Noodles
A Tainan noodle dish whose name, danzai, literally means 'carrying pole' — genuinely documented history, not embellished legend: it was invented in 1895 by fisherman Hung Yu-tao, who peddled noodles from baskets slung on a bamboo shoulder pole during Tainan's typhoon off-season, when boats couldn't go out and fishermen had no income. His family's shop, Du Hsiao Yueh, still operates today. Authentic danzai is a small, snack-sized bowl, not a full meal portion, topped with slow-braised minced pork sauce, a whole shrimp, and a drizzle of black vinegar — details modern oversized or shortcut versions often drop.
Meat
⚠ Contains: Shellfish, Egg, Soy, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 300g thin oil noodles
- 400g minced pork
- 2 shallots, minced
- 3 cloves garlic, minced
- Soy sauce, five-spice powder, sugar
- Shrimp stock
- 8 whole shrimp
- 4 boiled eggs
- Bean sprouts and garlic chives
- Black vinegar and cilantro, to serve
Steps
- Slowly braise the minced pork with shallot, garlic, soy sauce, five-spice, and sugar for about 45 minutes.
- Make a light shrimp stock.
- Blanch the noodles and bean sprouts.
- Assemble a small bowl of noodles, ladle over the pork sauce, and top with a whole shrimp, black vinegar, garlic chives, and cilantro.