Taiwan Du Hsiao Yueh dates back to 1895. Ancestor Hong made a living by fishing in Tainan. Whenever the sea state was rough, he could not go fishing. During those rough sea months called “Hsiao yueh” by fishermen, he began selling noodles to pass(du)these months(hsiao yueh)instead. At first, he peddled the noodles with a shoulder pole. Before his stand, a lantern was placed marking six words ”Du Hsiao Yueh Dan Zai Noodles” . People liked this unique taste and it became so popular that Mr. Hong continued to sell it branded “Du Hsiao Yueh Dan Zai Noodles”. Now the fourth generation continues to run on this brand.



100-year Inscribed Board

This board was inscribed by the poet Yang Nai Hu. After enjoying our noodles, he always felt desirous, and happily wrote this poem to Hong Zai Lai-the 2nd generation ancestor.

The Poem:poet/ Yang Nai Hu
Thin rice noodles and noodles serve.
Guests around feel satisfied all night long.
In old city this delicacy is a good addition.
pork smell brings forth rich tasty flavor

Inherited Pot

Generation heir Hong Zasi Lai to the 3rd generation heir Hong Chen Ming and used till 1995. So this pot symbolizes 100-year inheritance and Du Hsaio Yueh’s legacy.
In the picture the wood scoop was used to stir and mix minced pork, a tool used by the first generation ancestor.

Inherited chair

This chair was seated by Mr. Hong Chen Ming, the 3rd generation heir when he was cooking. In 1972, one Japanese offered JPY 3 million to own this history chair, but was refused by Hong Chen Ming. To him, it is one of inheritances for Du Hsiao Yueh beyond money.

Bowl from 1st generation

The bowl was used by Hong Yu Tou, the ancestor, which lasts about 100 years.

Bowls from 2nd generation

The bowls were used by Hong Zai Lai(grandfather), the 2nd generation heir, which last about 70 years.

Bowls from 3rd generation

The bowls were used by Hong Chen Min(father), the 3rd generation heir, which last about 70 years.

Bowls from 4th generation

The present bowls are used by the 4th generation. Inside the bowls, ancient scenic spots and 108 traditional shops in Tainan which were painted together to show collective works by traditional shop owners for the first time in Taiwan.

Founding pot

This is the pot to stew minced pork by first generation. Now we use cast iron pot.

Can presser

In 1945, the end of Japanese rule, this can-making tool was bought to improve the production quality of minced pork.


The lantern before our stand is our trademark. In the picture the lantern was hung by Mr. Hong Chen Ming, the 3rd generation heir, who requested somebody to write the three words “Du Hsiao Yueh”.

Soy sauce pottery jar

The old utensil is kept in memory of our ancestor.


There was no gas before 100 years, and Du Hsiao Yueh had to use woods to burn and cook noodles. This hatchet in the picture was used to chop woods, so it is one of important assets owned by Du Hsiao Yueh.

Vinegar pot and garlic bowls

Vinegar pot and garlic bowls in use.


The ladle we always use to heat up the noodles since our operation which defines our tradition.

Du Hsiao Yueh’s vision and mission

The key in our management is customer-focused culture . Every employee dedicates to achieve 100% of customer satisfaction and attentive services. Through full structuring of service quality system and employee training, our team strive for creative innovation strategy and excellent service. Eagering to provide truly unique dining experiences, we aim to become first rate restaurant of all time.

Considering our dish to be “new Taiwanese cuisine”, we present you Taiwan’s food culture of diversity and inclusion by discovering fresh locally-sourced ingredients and cooking seasonally. With the concept of LOHAS, Slow Food, modernity and creativity, various Taiwanese-style cuisines are created, which present perfect flavor and taste that satisfy your stomach and soul.