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Made with a shaved-ice machine, it keeps for a year and pairs perfectly with Kinmen’s tasty minced-pork sauce. Using traditional hand-pulled noodle techniques, pure Kinmen water, and the island’s unique climate, the noodles are naturally sun- and wind-dried. Store them anywhere at room temperature—t

The worm dragon mountain vermicelli is made with vermicelli, shrimp, egg, green onions, pork, and other ingredients, giving it a fragrant and pleasant texture.

坚持以鹿港最有名的手工面线，加上鲜嫩好吃的胛心肉、后腿肉肉羹，不含一滴油，配上独门配料及辣椒酱，烹煮出好吃面线糊，20年来深受饕客喜爱。曾经举办过大胃王挑战赛，在鹿港掀起了一阵旋风，目前的记录卫冕者已达到八碗记录，至今仍常有人前来挑战。本店获得许多媒体及美食节目的肯定与好评，下次来鹿港可别忘了到这儿吃个面线糊，保证让您难以忘怀。

Meat Ball Noodle Slurry: We carefully select fresh pork that is slaughtered on the same day, and the owner personally mixes a unique traditional marinating formula. With the owner’s unwavering perfection in the noodle slurry, the meat and noodles are blended in a perfect ratio, delivering a deliciou

Old Pork Blood Soup mixed with red vermicelli and small intestines becomes a snack called “Soo Guh Eat to Full.” The cabbage rice, fragrant and steaming, is filled with minced pork, shiitake mushrooms, and shrimp powder—tasty and refreshing. The six‑sized noodles are thin and chewy; the sweet‑spicy