✨ AI Short Visit Review
A-Liang Mianxian stands before Cixian Temple at the far end of Danan Road, a long-running stall founded in 1975. It focuses on vermicelli and tianbula; thick soup, temple-square seating, and handmade chili appeal to fans of old-style Shilin Night Market dining.
● Small Vermicelli
Small Vermicelli has silky noodles absorbing thick brown broth, with oysters and intestine together. Lightly coated oysters are tender in an old-school style; bite-size intestine adds chew. Cilantro brings freshness, and a little chili makes the rich savory soup more distinct.
● Tianbula
A bowl combines large and small tianbula, fried tofu, radish, pig's-blood cake, and pork balls under thick sauce. Fish paste is springy-soft, tofu absorbs sauce, radish is tender, and the other pieces firmer. It is full-flavored plain and sharper with a little chili.
First try Small Vermicelli for thick broth, oysters, and intestine, then Tianbula for fish paste, tofu, radish, and pig's-blood cake. Both take chili, but begin with a chopstick-tip amount. If tables are full, ask about sharing and hold the paper bowl steady in dense crowds.
- Location:台北市士林區大南路84號, before Cixian Temple.
- Type:Long-running vermicelli and tianbula stall.
- Recommended:Small Vermicelli, Tianbula.
- Highlights:Temple-square folding tables, thick broth, and handmade chili.
- Best for:Shilin Night Market walks and fans of Taiwanese snacks and old-shop atmosphere.
📌 Editor's summary
A-Liang keeps its menu focused and its two signatures distinct. Small Vermicelli supports silky noodles with thick broth plus oysters, intestine, and cilantro. Tianbula gathers fish paste, fried tofu, radish, pig's-blood cake, and pork balls under sauce for springy, soft, and firm contrasts. The temple-front folding tables, shared seating, and bowls carried into the square make the setting exceptional. For unadorned old Shilin flavor, place this stall on a walking route.
