aeeble

The shop is located beside Yonglian Temple, bustling with people passing by. The cut noodles have a chewy texture, and the broth is refreshing and not greasy. Adding a bit of oil with scallions enhances the aroma, along with bean sprouts, creating a simple yet flavorful mouthfeel. The 30‑plus‑year‑old "Zhou Wu Zhi Cut Noodles" has been running for over 30 years, and owner Ye Xiuqing says that the broth of Luzhou cut noodles is quite special. It is made by simmering for a long time with large bones and triple‑layered meat, without adding any MSG. Many loyal customers come almost every day, and people say that once you come to Luzhou, you’ll want to taste the flavor of cut noodles! The origin of “cut noodles” is said to come from the chef’s habit of placing chives or bean sprouts into a bamboo ladle while cooking, and shaking the partially cooked noodles in the pot a few times. The “shaking” sound became the name of this noodle. It is rumored that Zhou Wu Zhi, who lived in Luzhou, had been selling cut noodles at the front of Yonglian Temple before Taiwan’s liberation, with a disciple named Yang Wanbao. Their small business struggled, but after liberation, Yang Wanbao leveraged this skill to establish his own shop at the temple front, attracting people from the north who sought work. Cut noodle shops sprouted everywhere like after‑rain sprouting grass. Recommended dishes: cut noodles, pig blood cake, steamed tofu skin, triple‑layered meat.