aeeble

Established in 1988, Xi Xiang Feng is famous for its clay-oven biscuits and knife-cut noodles, a must-visit for Kinmen’s servicemen. A black-on-white signboard leads to a pale blue-green storefront steeped in vintage charm. With a single blade the boss angles dough and slices ribbons into boiling water, deft and swift. Noodles are sold from late morning till seven or eight at night in three flavors: beef, beef broth, or fried-bean sauce. Chewy hand-cut strands swim in rich broth, making it the busiest noodle shop on the block. Beyond signature beef knife-cut bowls, side dishes—kelp, pig ear, tripe—are offered. Biscuits come sweet or savory: savory stuffed with minced pork and scallions, sweet with sugar, ten NT apiece; available from noon until sold out.