Taiwan Food Atlas

Beigang Noodle Paste

White noodles cooked to a thick paste and paired with oil rice — pocket-money old-school breakfast beside Chiaotian Temple
📍 Yunlin · Beigang🏆 Collector-tier · Street Food🍜 White noodle paste with poached egg — the Beigang school

Beigang noodle paste is a white noodle breakfast dish from the alley beside Beigang's Chiaotian Temple in Yunlin, made by simmering thin noodles in pork bone broth to a porridge-like consistency and stirring in a raw egg. On mornings when incense smoke drifts above the temple, an old shop nearby keeps a pot of white noodles cooking down to that thick paste; a customer orders a bowl, the owner cracks in an egg and stirs it through, and a block of oil rice comes alongside — pocket money for a full meal. It is Beigang's most under-the-radar yet most authentically local breakfast, white rather than the red-noodle oyster version common in Taipei.

The founding shop, Lao Deng Oil Rice and Noodle Paste, was established in 1945 (the 34th year of the Republic of China) and has been in business for nearly 80 years at No. 87 Zhongqiu Road in Beigang, Yunlin. It is recognized as the original noodle-paste shop in town, selling only oil rice and noodle paste.

What is Beigang Noodle Paste

The key difference between Beigang noodle paste and noodle preparations elsewhere is the use of white noodles rather than red noodles. White noodles are cooked in pork bone stock for an extended time until they break down completely into a thick, porridge-like consistency; the broth becomes rich and creamy, paired with braised intestines, pork thick soup, or simply a raw egg cracked in and stirred to a soft-poached texture, finished at serving with black vinegar and white pepper. The texture is smooth and silky, the broth sweet and lightly savory — an entirely different direction from Taipei's red noodle and oyster style with its sweet-sour thick soup. Beigang noodle paste is a breakfast category all its own.

Beigang noodle paste developed alongside the pilgrim economy of Chiaotian Temple. Representative veteran shops such as Lao Deng Oil Rice and Noodle Paste (over 70 years old) and A-Feng Noodle Paste line Zhongqiu Road and Wenhua Road. The local way to eat it is the double-carb combination of noodle paste plus oil rice: soft paste to flavor the palate, oil rice to fill the stomach, both for pocket-money prices. Though its profile is lower than fried rice cake or duck rice, noodle paste holds a permanent spot in Beigang's breakfast rotation — a collector-tier local flavor well worth trying when you make the pilgrimage.

How to eat Beigang Noodle Paste the authentic way

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Add a poached eggThe classic way: crack a raw egg into the noodle paste and stir it with a spoon to disperse. The egg liquid is half-cooked by the hot broth — aroma and texture both level up.
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Double carbs: noodle paste + oil riceBeigang locals pair noodle paste with oil rice — soft paste plus savory oil rice, pocket-money prices and you're full. Don't order just one.
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Black vinegar and white pepperBlack vinegar and white pepper are on the table for you to add; taste the plain broth first, then season — that's when you can actually taste the sweetness of the white noodles.
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Visit Mazu, then eatPay respects at Chiaotian Temple first, then walk into the nearby alley for noodle paste. That's Beigang's most authentic morning ritual.

Local knowledge

Objective endorsements (sponsored content filtered out)

  • Beigang noodle paste is distinguished by its use of white noodles cooked to a paste and the addition of a poached egg — a different category from Taipei's red noodle and oyster style
  • Lao Deng Oil Rice and Noodle Paste is one of Beigang's representative veteran shops for noodle paste, having operated for over 70 years
  • Beigang noodle paste developed alongside the Chiaotian Temple pilgrim economy — a permanent fixture in the temple-gate breakfast cluster

Visitor tips

  • Noodle paste shops are mostly open for breakfast through midday and often close in the afternoon — plan to go early
  • Combine with fried rice cake, duck rice, and Fushengtang sesame oil chicken to sweep the Beigang breakfast map in one trip
  • Chiaotian Temple draws large crowds on weekends and parking is difficult; park outside the old street area and walk in

Data compiled from the Yunlin County Government Department of Culture and Tourism, township-level farmers' associations, and large volumes of public reviews; sponsored content has been filtered out. Photos to be replaced with channel-exclusive material after Dio's on-site shoot.

Frequently Asked Questions

How is Beigang noodle paste different from the red noodle soup common in Taipei?

Beigang noodle paste uses white noodles cooked down to a thick, porridge-like consistency, taking a completely different direction from the sweet-sour thickened broth of Taipei's red noodle and oyster style.

Where is the most authentic place to eat Beigang noodle paste?

The area around Zhongqiu Road beside Chiaotian Temple is where the old noodle-paste shops cluster; the representative shop, Lao Deng Oil Rice and Noodle Paste, was founded in 1945 and has operated for nearly 80 years.

What is noodle paste typically paired with?

The standard local order is the double-carb combination of noodle paste and oil rice — soft paste to flavor the palate and oil rice to fill the stomach, the everyday breakfast pairing for Beigang locals.

Sources

🗺️ View on the map ← All Yunlin dishes