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The old‑brand “Pingtung Ren Family Cold Noodles,” which originated in a Pingtung Air Force dependents’ village in the 48th year of the Republic of China, now has six locations across Taiwan. The owner says that Sichuan people excel at mixing sesame sauce with various dishes—noodles, chilled skin, shredded chicken—all can be tossed with it. In the early days of Taiwan there were no cold noodles; it was only after people from mainland provinces arrived that cold noodles became popular. Cold noodles have no secret recipe; the ingredients commonly found in every household kitchen are all part of the sauce. The key lies in the proportions: a water‑thinned sesame paste, a sweet soy sauce made from vinegar, soy sauce, and sugar, authentic Sichuan spicy oil that’s both numbing and pungent, garlic juice, peanut powder, sesame oil, and the like. These elements combine to create the delicious flavor that has been passed down from one family to the next.