Ay-Chung Flour-Rice Noodle

Ay-Chung Flour-Rice Noodles was founded in 1975 and is one of the most iconic street foods in Ximending, Taipei. From its early days, when the first-generation founder transitioned into the food business, to its current operation under the second generation—Lin Wenzhong and Lin Jingru—the shop has grown through decades of effort into a well-known culinary landmark in Taipei.

The origin of Ay-Chung Flour-Rice Noodles is marked by a turning point. The founder originally worked as a film director, but due to a downturn in the industry, he shifted to running a food stall. He initially sold squid thick soup, which did not perform well. Later, after learning culinary techniques from a skilled mentor, he switched to specializing in pig intestine vermicelli. With a unique recipe and distinctive texture, the dish gradually gained popularity and, through word of mouth, established a firm foothold in Ximending.

The signature bowl is known for its smooth and delicate vermicelli, paired with braised pork intestines that are flavorful and pleasantly chewy. Combined with a bonito-based broth and the sweetness of bamboo shoots, it creates a rich and layered taste. Diners can customize their bowl by adding cilantro or Thai basil, and topping it with the shop’s special chili sauce, resulting in a well-balanced and deeply satisfying flavor that appeals to people of all ages.

Beyond its taste, Ay-Chung Flour-Rice Noodles is also notable for its unique dining style. The shop does not provide seating; customers eat while standing, creating a distinctive street food scene in Ximending. Its ordering and serving process is highly efficient—taking only a few dozen seconds from order to pickup—which greatly enhances turnover and service speed, contributing to the long queues that are a common sight outside the shop.

Looking back at its development, Ay-Chung Flour-Rice Noodles did not achieve success overnight. It took nearly two decades of trial, persistence, and dedication before reaching stability and prosperity. “Perseverance” is the key to its success. Today, this seemingly simple food stall is not only a representative of Taiwan’s everyday cuisine but also a cultural symbol that attracts international media attention and tourists from around the world.