Qiezi noodles are a traditional Taiwanese noodle dish named for 'qiezi' — the technique of blanching noodles in a bamboo strainer shaken up and down in boiling broth, rather than any style of knife cut. Along Huanhe South Road in Wanhua, a few old shops still follow this Minnan method, pairing the noodles with pig head skin, duck, and other cold cuts — the form of Taipei everyday lunch with the deepest historical roots.
Ya Rou Bian was founded in 1950 at the entrance to Ximending in Taipei; the shop's owner was nicknamed 'A-bian,' which is how it got its name. It originally sold duck but business was slow, so two years later the shop switched to goose meat and trade picked up. The shop has now operated for more than 70 years and is a well-known old-school qiezi noodle establishment in the Wanhua/Ximending area.
What are Qiezi Noodles
In qiezi noodles, "qiezi" refers to the bamboo basket or metal strainer used to hold oil noodles or yi mian (thin egg noodles), shaken up and down in a pork or chicken bone broth to cook them through evenly without overcooking. The broth is light and savory — long-simmered bones, no thickening, no heavy seasoning. The noodles themselves are typically oil noodles (alkaline yellow noodles) that remain slightly springy after blanching. Clear broth, translucent noodles: the dish wins on purity of flavor.
Qiezi noodles trace back to the culinary traditions of Minnan immigrants and took root when Han settlers developed the Wanhua Bangka area. Wanhua is Taipei's earliest developed commercial district, where traditional market and street vendor culture is best preserved. Old qiezi noodle shops here are typically accompanied by "black and white cuts" (hei bai qie) — platters of pig head skin, pig ears, pig tongue, duck meat, and similar cooked meats sliced to order. This combination of a main noodle dish and a mixed-cuts platter is a representative snapshot of traditional Taipei lunch — reflecting the early labor market's need for a fast, filling meal.
How to eat it like a local
Local knowledge
Verified endorsements
- Qiezi noodles: a bamboo strainer holds noodles that are shaken in boiling broth to blanch them evenly, then paired with pig head skin, pig ears, and duck in a mixed-cuts platter; broth is light and savory; the dish originates in Minnan culinary tradition.
- Wanhua Bangka is one of Taipei's earliest developed commercial districts, with traditional market and street food vendor culture well preserved; old shops such as Ya Rou Bian have operated in the area for decades.
Visiting tips
- Ya Rou Bian specializes in duck, with its qiezi noodles and mixed-cuts platter being a common lunch combination for locals in the Ximending commercial area.
- Wanhua's Huanhe South Road stalls are densely clustered and parking during meal times is difficult. MRT Longshan Temple Station or Ximen Station and walking is recommended.
- Some old shops have no English menus. Point at the platter or use your finger to indicate what you want — locals order quickly, so watching a few orders before stepping up helps first-timers.
Source: field records on Wanhua food culture and literature on traditional Taipei street food. Photos to be replaced with Dio's on-site shots.
Frequently Asked Questions
What does 'qiezi' in qiezi noodles mean?
'Qiezi' is not a knife technique but a bamboo strainer used to hold noodles that are shaken up and down in boiling broth to blanch them evenly.
What is qiezi noodles typically eaten with?
On its own the dish is fairly mild, so it is usually paired with a mixed cold-cuts platter of pig head skin or duck, dipped in sweet soy paste with shredded ginger for a complete meal.
What kind of shop is Ya Rou Bian in Wanhua?
Ya Rou Bian was founded in 1950 at the entrance to Ximending; it originally sold duck but switched to goose two years later, and it has now operated for more than 70 years.
Sources
- 捷運西門站美食【鴨肉扁鵝肉專賣】1950年老店 — 部落格報導鴨肉扁1950年創立及改賣鵝肉沿革
- 不賣鴨肉的鴨肉扁 西門必「知」美食 — 聯合報系報時光歷史考證鴨肉扁店史
- 艋舺夜市 — 維基百科條目，廣州街／萬華夜市範圍與全盛期