Flavor．the Greatest Ramen

When I first heard the restaurant in Chishag named “Flavor．the Greatest Ramen ” I was wondering why to go for the noodle as we are in Chishag.  Later on, I realized that we could taste the noodle and rice with special flavors.

This noodle restaurant has a simple decoration, but the rich of intimacy is fully occupying the whole space.  The lady boss shows us around the kitchen at the back, and we saw the preparation of broth for the noodle – pig bone in the huge pot.  None of this material is coming easily, and we understand why it is called “the solid and good material but at the economical price.”

Three of them (mother and kids) run the noodle restaurant together.  It is nearby the Chishag train station in 10 minutes of walking distance.  The lady boss has been engaged in cooking and management of a restaurant when she was young, and she is with the expertise of cooking in various materials.  Moreover, her son is north of Taiwan learned a technique of making good quality of noodle. They both think the pace of living in the north of Taiwan is way too aggressive and rapid, so they decided to open a restaurant in the east of Hua-Lian and also adopt the material made and supplied locally in east Hua-Lian and Chishag and finally come up with the “Flavor．the Greatest Ramen .”

The broth for the noodle was made by meated pork bone, a full size of fighting chicken, and the mineral water from sixty rocky mountain.  After a very long hour of simmer, the flavor of pork bone and wild chicken were integrated to the broth of noodle.  There are three options of flavor for your preference: pork bone, misoshiru, soy sauce are all go with the best broth.

About the rice, they have several options – Cha-Shao rice, Kong-Rou rice, Lu-Rou rice.  All the rice dishes adopted local rice #139 grew in Chishag which is one of the best smell and chewing rice.

For the term of Cha-Shao, it adopts local (from Guan-Shan) warm and fresh pork at the portion of blade shoulder from the black pig.  Moreover, the pork dish is made based on the unique secret receipt and fry before it immerses into the sauce, then roast it becoming a delicious tender Cha-Shao.

The Green onion they adopt is from the small local scale of green onion farmer, and the green onions are processed the same day when it is very fresh and the shrimp also to be picked up with fairly large size

We recommend “pork bone based mixed noodle” including Cha-Shao, beef and fresh shrimp) bearing the highest CP if you are a noodle lover; we recommend “Cha-Shao rice with a lot of meat and other materials and the sufficient amount of rice if you are a rice lover

Despite the same dish of noodle and Cha-Shao rice you may find it in many places in the cities, but you may find out the unique and special flavors.

Besides the lady boss is going to promote the old flavor of rice noodle soup, with the fresh Zai-Lai rice and large amount of white radish.  You may taste the invisible menu by making the reservation by phone in advance.