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An 80-year-old shop, the "yimian" here is not the flat "yimian" from YanShui, Tainan, but closer to the "yimian" from Nantou made with high-gluten flour and eggs. Originally called "youmian," meaning fine noodles, it was renamed "yimian" to distinguish it from "mianxian" (noodle thread). The noodles are round and thin, with good chewiness. Compared to regular oil noodles or yangchun noodles, they have the characteristic of not becoming soft and soggy when soaked in the noodle soup. The small dishes, such as pig heart, liver, liver and pork, and pork belly, are carefully cleaned and blanched, showing the owner's dedication.