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Good Memory Street Noodles – Taste of Taiwan, Old-Taste, Human Touch, and Delicacies

At noon, people gather in the space decorated with eaves, plaques, auspicious lions, and ancestral tables, along with various colorful packaged local products from all over Taiwan displayed in front of the shop. "Good Memory Street Noodles" is as lively as a temple fair. "Good Memory Street Noodles" has been open for sixteen years with the sound of gongs and drums, relying on fresh ingredients that are neither iced nor frozen – fish from Penghu, red crabs from the Northeast Coast, oysters from Butzu, and Wuguo fish from Yanshui – all are flown up north on the same day. There are also specialties such as black fish roe, shark fin skirts, and Fudaoqiang, all of which have created great reputations.

Because the ingredients are fresh, the delicacies served are presented in their original flavors, with only a little pickled sauce that was popular in old Taiwan to add a bit of fragrance. Garlic sauce oysters, each one plump and tender, with a little garlic and ginger juice, are sweet, sour, and fresh. The street noodles that sell 2000 bowls a day use 50 pounds of grass shrimp, large bones, and a secret recipe to slowly simmer the broth, making it even more delicious; the meat sauce on top is stir-fried and braised, and a gentle mix gives an excellent flavor... These hot and cold stir-fried dishes from Hakka, Minnan, and indigenous people all represent Taiwan.