What you need to know
'Good Eye Taipei’s' recommendations for the best noodles and steamed dumplings places to check out in Taipei.
Wheat products are a necessity for the Taiwanese, even though wheat is scarcely grown on the island-nation. Ordering noodles and a few side dishes at a local noodle stall is the best way of settling a meal quickly and economically for many locals. Rice was the staple carb for the Taiwanese in the earlier days, before noodles and other wheat products came following immigrants from China.
Wheat flour products have developed differently based on different regions. In addition to various kinds of noodles, pot stickers, dumplings and steamed dumplings are also popular in Taiwan.
"Good Eye Taipei," a bilingual Taipei city guide, recommends six noodles and dumplings places to check out in Taipei.
Shi-Ji Beef Noodles (史記正宗牛肉麵)
Address: No. 60, Section 2, Minsheng E. Rd., Taipei City (台北市民生東路二段60號)
Hours: 11:30 to 15:00, 17:30 to 21:00
Get some rich and fragrant beef noodle soup here.
Xu Ji Pork Knuckle Vermicelli（許仔豬腳麵線）
Address: No. 17, Lane 49, Bao'an St., Taipei City. (台北市保安街49巷17號)
Hours: 11:00 to 18:30. Closed on Sundays.
Satisfactory pork knuckle stew with vermicelli.
Hawji Danzai Noodle (好記擔仔麵)
Address: No. 79, Jilin Rd., Taipei City (台北市吉林路79號）
Hours: 11:30 to 1:30.
Delicious fresh shrimp broth with oil noodle.
Yongle Mitaimu (永樂米苔目)
Address: No. 7, Yongchang St., Taipei City (台北市永昌街7號)
Hours: 7:00 to 18:00.
Al dente rice paste noodles. Don’t forget to order assorted side dishes.
Qiao Zhi Wei Handmade Dumplings（巧之味手工水餃）
Address: No. 6, Section 2, Jinan Rd., Taipei City (台北市濟南路二段6號)
Hours: 11:00 to 21:00. Closed on Sundays.
Come try the scallop dumplings.
Din Tai Fung Restaurant (鼎泰豐)
Address: No. 194, Section 2, Xinyi Rd., Taipei City (台北市信義路二段194號)
Hours: Mon. to Fri. 10:00 to 21:00; weekends and holidays 9:00 to 21:00.
A steamed dumpling restaurant famous for their food and service.
“Good Eye Taipei” can be purchased at all major bookstores in Taiwan. Check out TNL’s interview with the author here.
Editor: Olivia Yang