A-shu Danzai Noodles
Specialty of A-shu Danzai Noodles: clam noodles
Address：No.55, Yongxing St., Changhua City (see map
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Phone：+886-4-723-1971
Time：6:00-17:00
Introduction
A-shu Danzai Noodles was founded in 1959, more than 50 years ago, and is known for its clam noodles, pig liver noodle and fish ball soup, as well as its special side dishes, chicken rolls and pork. The Danzai noodles is boiled in pork chop and clam stock, and the noodles are filled with clams. The chicken rolls are always fried on demand, so the crust is always crispy and the chicken fresh. They make their own fish balls, and so they also sell it to customers to take home or to give away as gifts.
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| A-shu Danzai Noodles menu | Chicken rolls(soup) |
Interview
1.How long have you been in business? Which generation are you?
We’ve been here for over 50 years, and I’m currently the second generation owner. This is a shop with a long history behind it.
2.How much are you able to sell a day?
When business is good, perhaps three or four hundred servings. A lot, in other words!
3.What are your specialties?
Pig liver noodles and Danzai noodles are our specialties.
4.When do you need to begin the preparations for each day, and how much time do you spend?
About three to four hours; it’s pretty hard work.
5.What is your management philosophy?
Keep the store clean, the food sanitary, and keep out the preservatives.
6.Were there any experiences since your opening that you found particularly difficult or unforgettable?
We encountered a few difficulties when we were first experimenting with our new dishes, but we pulled through.
7.Do you have a few words to share with us?
Be diligent, and try not to be sly and opportunistic.
8.Do you find anything that is in need of improvement around Xiaoxi?
I hope that Xiaoxi Street can be renovated, and that thereby more customers would be interested in coming.
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| Interview with the owner at work | Owner taking our interview |
Reflections
My classmates and I learned much through this series of interviews with the shops of Xiaoxi. When we began this interview, the owner was still cooking noodles, but she did not mind taking our interview as well; we felt somewhat bad for interfering with her business. At the beginning, I felt extremely nervous; it was fortunate that the owner was nice, and my uneasiness gradually abated. This interview also helped boost my courage.
