✨ AI Quick Take
大眾廟蚵仔麵線 (Dazhong Miao Oyster Vermicelli) is on Zhongzheng Road in Xinzhuang District, New Taipei City, beside Dazhong Temple at Xinzhuang Dizang Temple and about a ten-minute walk from 頭前庄站 · Touqianzhuang. The traditional shaded stall serves more than vermicelli: crispy radish cake, stinky tofu, and mung bean slush all have loyal fans. Mixed Vermicelli uses a light, unheavy thickening, while two fried dishes gain crisp shells through two-stage frying. A dense mung bean slush after the savory food completes a temple-side snack meal.
● Mixed Vermicelli
Mixed Vermicelli places pork thick soup pieces and braised intestine in one bowl. The toppings taste fresh, the intestine is cleaned well, and the fine vermicelli keeps its thickening and seasoning light. Taste the smooth noodles and toppings plain, then mix in garlic paste, black vinegar, and chili to make acidity, garlic, and heat more evident later. It is a good start for diners who want a refreshing broth with two toppings.
● Crispy Radish Cake
Crispy Radish Cake spreads to about a palm's size, then is cut into strips and finished through two-stage frying. Its golden exterior forms a distinct crisp shell while the center stays soft and dense with natural radish sweetness. Sweet soy paste is drizzled on top; use chili for balance if the sweetness stands out. The crisp-soft contrast is pronounced and adds a different chew beside vermicelli.
● Stinky Tofu
Stinky Tofu is also fried in two stages, first setting the tofu and then returning it to the oil to release excess grease, making the exterior crisp. Its familiar aroma comes first, while the inside remains tender for a crisp-tender contrast. Sweet-tart pickles refresh the fried fragrance and tofu aroma. If ordering radish cake too, alternate them to compare their interior textures.
● Mung Bean Slush
Mung Bean Slush retains bean skins and split mung beans, giving the cup a rich, dense texture rather than tasting like diluted ice water. Mung bean fragrance is clear, with skins to chew within the fine slush and distinct sweetness. After vermicelli, radish cake, and stinky tofu, it makes a cold, creamy finish. Diners who prefer low sweetness should consider their tolerance for a noticeable sweet taste.
For a first visit, pair Mixed Vermicelli with Crispy Radish Cake: one bowl is light and smooth, the other crisp outside and soft within. Larger groups can add Stinky Tofu and compare the two double-fried snacks. Eat fried items first, then return to the vermicelli and adjust garlic paste, black vinegar, and chili, finishing with Mung Bean Slush. If you want less fried food, choose either radish cake or stinky tofu.
- Location:新北市新莊區中正路84號, beside Dazhong Temple at Xinzhuang Dizang Temple.
- Transit:About a ten-minute walk from 頭前庄站 · Touqianzhuang.
- Recommended:Mixed Vermicelli, Crispy Radish Cake, Stinky Tofu, and Mung Bean Slush.
- Features:A traditional shaded stall, two-stage frying, and a temple-side everyday atmosphere.
- Best for:Walks around Xinzhuang Dizang Temple, local-snack tours, and sharing fried food in a group.
📌 Editor's summary
大眾廟蚵仔麵線 (Dazhong Miao Oyster Vermicelli) condenses old Xinzhuang's temple-side routine into a shaded stall within walking distance of 頭前庄站 · Touqianzhuang. Simple, clean seating and the ceaseless vermicelli and frying stations create a direct street rhythm. Mixed Vermicelli carries pork thick soup and intestine in a light base; Crispy Radish Cake encloses soft radish sweetness in a golden shell; Stinky Tofu pairs crispness and tenderness with sweet-tart pickles. Mung Bean Slush retains bean skins and rich aroma for the finale. Together the dishes move from smooth to crisp to cold and dense.
