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Yan-Shui, Tainan is traditionally believed to be the birthplace of Taiwan egg noodles. The difference between Yan-Shui egg noodles and ordinary noodles lies in the noodle-making process: no single drop of water is added; instead, duck eggs completely replace the moisture. As a result, the noodles are soft, smooth, chewy, and exude a unique aroma. Yan-Shui egg noodles are entirely handmade, as the noodle-making process demands substantial physical effort. Originally called "Force Noodles," the name later evolved into "Egg Noodles" because of the sound "yeh" emitted during production.

Egg noodles are made solely with egg yolks and contain no added water. This method enhances the dough's richness and fragrance. The process follows ancient techniques, with no preservatives added, and the noodles are air-dried using traditional sunlight exposure, resulting in a fragrant, chewy texture that delivers a timeless flavor, leaving a lasting, unforgettable taste。

Handmade Egg Noodles

Yan-Shui egg noodles are fully handmade, without any chemical additives. The noodles possess a natural, aromatic scent and feature an appealing golden hue, making them ideal for a variety of dishes such as dry noodles, stir-fried noodles, or soup noodles.