Ta-a noodles

Ta-a noodles, also known as danzai noodles, are a cherished dish originating from Tainan, Taiwan, with a history spanning approximately 130 years. Often referred to as "Slack Season Ta-a Noodles" this delicacy is famed for its unique flavors and is highly regarded by food enthusiasts worldwide. While the general recipe is widely recognized, many eateries zealously guard their proprietary spice blends and ingredient ratios as closely kept secrets. Typically served in small portions, a bowl of Ta-a noodles is usually priced around NT$50.

The tale of this dish begins in the late Qing dynasty, around 1895, during Taiwan's Tomb Sweeping Festival and the summer months. These periods were known as "slack seasons" because typhoons rendered fishing too perilous. To sustain himself during these off-seasons, a fisherman named Hong Yutou from Tainan started selling noodles. His enterprise proved so successful that it eventually became his primary source of income. Hong established his noodle stall in front of the Tainan Chuisian Temple, promoting his "Slack Season Ta-a Noodles" with lanterns.

Preparing Ta-a noodles involves several key ingredients: "oil noodles" minced pork, prawn, bean sprouts, cilantro, black vinegar, garlic, soy sauce, and egg. The preparation process begins by boiling prawn heads to create a flavorful soup base. The noodles and bean sprouts are then boiled and arranged in a bowl with minced pork and prawn. Seasonings such as black vinegar, garlic, and cilantro are added to achieve the perfect taste. For an extra layer of flavor, the dish can be topped with an egg or a pork ball.