✨ AI Quick Take
Yi Fei Zai Noodle Shop stands on Xiyuan Road in Wanhua, near Longshan Temple and old Monga, carrying old-fashioned flavors from 1950 into its fourth generation. Lard-Mixed Rice, Fuzhou dry noodles, red-yeast pork, and pork-rib soup form its core. The current room is bright and tidy, while family photographs preserve the passage of time—ideal for sharing a Wanhua spread of rice, noodles, meat, and soup.
● Lard-Mixed Rice
Though simple in appearance, the dish depends on the ratio of hot rice, lard, and special thick soy sauce. Dark sauce spreads across the grains; once mixed, every bite carries direct, homespun aromas of fat and soy. Pair it with a braised egg or red-cooked pork to extend the rice into yolk and meat flavors. Pork-rib soup adds clear sweetness between rich bites.
● Fuzhou Dry Noodles
Fine noodles, lard, black vinegar, and scallion look light until mixing releases their oil and vinegar aromas. With no heavy topping, the pleasure lies in concise seasoning and a smooth texture. Those seeking stronger flavor can add the shop's chili sauce. Alongside red-yeast pork or yellow tofu, the noodles readily anchor a table of sides.
● Signature Fried Red-Yeast Red-Cooked Pork
The signature pork arrives in thick slices with a crisp, fragrant fried exterior and visible layers of meat and fat. Red-yeast flavor penetrates the springy pork, whose even balance of lean and fat is aromatic alone and adds savor to noodles or rice. Dip sparingly in the accompanying sauce rather than covering its own red-yeast character.
● Signature Original-Broth Pork-Rib Soup
A whole bone-in rib and large radish pieces rest in clear broth, with only a few oil droplets and scallions on the surface. Slow cooking creates clean sweetness and rounded depth. The rib is meaty and tender, the radish saturated with broth. Rather than thick and milky, it layers natural meat savor with radish sweetness and balances the richness of lard rice or Fuzhou noodles.
On a first visit, choose Lard-Mixed Rice or Fuzhou dry noodles as the staple, then add the signature fried red-yeast pork and original-broth pork-rib soup. Rice fragrance, smooth noodles, crisp meat, and clear sweetness arrive together. Chili lovers can request sauce for the noodles; to keep the old-fashioned flavors gentle, taste them plain first.
- Location:台北市萬華區西園路一段69號1樓, near Longshan Temple Station.
- Type:An old-fashioned Wanhua noodle shop serving dry noodles, mixed rice, soups, and traditional sides.
- Recommended:Lard-Mixed Rice, Fuzhou dry noodles, signature fried red-yeast pork, and signature original-broth pork-rib soup.
- Distinction:Founded in 1950 and now in its fourth generation, with family and shop photographs on the walls.
- Good for:Fans of old-school Taiwanese flavors, small groups having noodles or rice, and larger parties sharing signatures.
📌 Editor's Summary
After several moves and four generations, Yi Fei Zai now carries Monga's old flavors forward in a brighter, tidier space on Xiyuan Road. Lard-Mixed Rice evokes memory through fat and soy; Fuzhou dry noodles keep things simple with lard, black vinegar, and scallion. Fried red-yeast pork is crisp outside and springy within, while clear, sweet pork-rib soup finishes the table with tender rib and soft radish. Old photographs supply historical weight, but the food needs little explanation. When exploring Longshan Temple and Wanhua, stop here for a local noodle shop told through a staple, sides, and hot soup.
