Cun Zi Kou
34, Alley 52, Lane 12, BaDe Rd, Sec 3
Hours: 11:30 am-2:30 pm,
Closed 2nd and 4th Sun of the month.
Credit cards not accepted.
No service charge.
Wang, Pon, Baldy, and Chief－the creators up Cun Zi Kou－made this little, five-table noodle shop as cozy as possible. The name, which means "the village eatery", reflects the menu, full of authentic, traditional, low-budget Chinese delicacies. Set up in a old-style, low-roofed house with 1960s-style, childhood-like decor, Cun Zi Kou has an interesting atmosphere to match its food. --By Josie Wu, translated by Ann Lee
A. Wang says, "Though our menu isn't over-flowing and our dishes aren't that fancy, we pride ourselves on having a village-like atmosphere. It's always full of people." Though not overly elegant, their Stewed Fish Head with Tofu (砂鍋魚頭) and Stewed Pork in Ballin Brown Sauce (紅燒獅子頭) are two of the most popular dishes here.
B. All the noodle dishes and braised appetizers come from family recipes; whether it's Dried Bean Curd, Braised Eggs, or Duck Necks, each dish is full of authentic flavor and is perfect with a pitcher of beer. Another favorite, Shuang Jiang Noodles (雙醬麵NT$70), are made with fried bean sauce and sesame paste, and served in a giant bowl.