Taiwan Food Atlas

Yuli Noodles

Hand-made oil noodles from a Rift Valley town — firm, springy, great dry or in soup
📍 Hualien · Yuli🏆 Iconic · Noodles🍜 Rift Valley Hand-Made Oil Noodles

Heading south along the Rift Valley, Yuli is Hualien's second-largest town. Stepping off the train and out of the station, noodle shop signs on the street almost uniformly read "Yuli Noodles." Lifting a pot lid inside reveals golden-yellow noodles coiled in small mounds on bamboo trays — looking like an oversized version of Cantonese-style egg noodles, but the moment you bite in, that firm, springy chew tells you this is something else entirely.

What are Yuli Noodles

Yuli Noodles are yellow in appearance and resemble oil noodles, but their texture is springier and more resistant to overcooking. The traditional method involves repeatedly pressing the dough, coating it with a little cooking oil to prevent sticking, then cutting into medium-thick strands; before serving, they are blanched and drained. Two main ways to eat them: dry-tossed with lard, crispy shallots, and soy paste, topped with garlic chives or bean sprouts; or in soup with pork bone broth and braised pork sauce. A bowl costs just coins and fills you up — the staple Yuli locals eat from breakfast through late-night supper.

Why are they called Yuli Noodles? The official page of the Hualien County Government's Hakka Affairs Department records that Yuli Noodles originated from a blend of Japanese noodle-making techniques from the colonial era and the craftsmanship of Fuzhou-origin cooks who arrived after World War II, taking root in Yuli — a key railway hub where people converged in the Rift Valley — and gradually developing a place-specific name. Asen Noodle Shop has over 3,000 Google reviews; Qiaotou Noodle Shop has been operating for half a century; multiple old shops coexist in town; and Wikipedia has a dedicated entry on them, cementing "Yuli Noodles" as a geographically identified local snack.

How to eat them the authentic way

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One dry, one soupLocals typically order a bowl of dry noodles and a bowl of clear soup. The dry noodles deliver lard and shallot savoriness; the clear soup cleanses the palate. Two bowls for one person is just right.
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Add braised toppingsMost Yuli noodle shops also sell pig ears, cheek meat, and braised eggs — order a plate and eat alongside for the full Yuli breakfast experience.
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Chili oil for a kickThe table chili oil is often house-made; half a spoon stirred into the dry noodles lifts the aroma immediately. Don't add it to the clear soup — it will disrupt the broth.
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Go earlyFamous old shops often close when they sell out. Before noon is the safer bet; on weekends, go even earlier.

Local know-how

Verified endorsements (ad-free)

  • The Hualien County Government Hakka Affairs Department officially records the origin of Yuli Noodles, noting their fusion of Japanese colonial noodle techniques and postwar Fuzhou culinary craft.
  • Asen Noodle Shop has over 3,000 Google reviews, combining strong local appeal with traveler acclaim.
  • Wikipedia has a dedicated entry for "Yuli Noodles," establishing it as a geographically identified local snack of the Hualien Rift Valley.

Practical tips

  • Yuli's Qiaotou old shop has both a 24-hour location and time-limited-hours locations — check the specific operating hours before you go.
  • Yuli is about 1.5 hours from Hualien City by car; combine the trip with Antong Hot Springs or Chike Mountain to make the journey worthwhile.
  • Most shops are cash-only; mobile payments may not work, so bring change.

Data compiled from Hualien County Government Tourism Department, local township farmers' associations, and large-scale public reviews; sponsored content has been filtered out. Photos will be replaced with exclusive channel footage after Dio's on-site shoot.

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