DU HSIAO YUEH DANZAI NOODLE (SLACK SEASON NOODLE)
You can learn a lot about a culture from its cuisine, especially its snacks or small eats. Danzai noodles, also called “slack season noodles”, in Tainan enjoy the same acceptance as pasta in Italy. This sensational, yet relatively simple, dish is an integral part of Tainan’s gastronomic history.
Mr. Yu-To Hong, the founder of Du Hsiao Yueh Danzai Noodle, created this savory dish out of necessity. The dish’s other name, “Hsiao Yueh”, which means “small months”, refers to the summer typhoon season where fishing is dangerous and making a living is difficult. A fisherman himself, Hong started out by making snack sized noodle dishes with local ingredients, like the sweet Fire Shrimps that are abundant in Tainan’s coastal areas. Today, the delicacy is served as a bundle of the smooth noodles curled up in a small bowl, submerged in sweet prawn broth, topped with a spoonful of minced pork, a dollop of minced garlic paste, vinegar, cilantro garnish, and last but not least, a perfectly cooked prawn serves as the cherry on top.
Danzai noodle’s greatest honor as the treasure of Tainan has been it’s inclusion at state banquets and international flight meals. Many different noodle shops serve Danzai noodles, but each has its own secret recipe, the broth, the rich yet refreshing minced pork, and even the cooking methods might be different. Du Hsiao Yueh, now a century old brand, has expanded way beyond its original stall. In addition to visiting the original location in Tainan, be sure to look for Du Hsiao Yueh’s Danzai noodle when wandering through Taipei’s historic Dihua Street!
