阿江鱔魚意麵

Every time I visit Tainan, I stop by for the eel noodles, which are flavorful and not sweet (unlike some other popular places that are just too sweet).

The taste combines vinegar and a hint of white pepper that adds a slight spiciness without being overpowering. There's a mix of flavors from the eel, onion, green onion, and garlic, while the bouncy eel pairs perfectly with the soft, simmered noodles. It's truly hard to find a place as good outside of Tainan.

The owner, A-Jiang, stands by the stove day after day, executing the same process: cooking the noodles (during which he often takes a break to smoke outside), slicing fresh red eel, quickly stir-frying the eel with his unique seasoning, and finally placing the well-cooked, brown eel slices on top of the noodles to serve.

It’s this assurance of taste that made A-Jiang smile and jokingly ask for help promoting the restaurant when I tried to take a photo (he must be in a good mood today; it’s not always like this on my visits). When tourists stand by the kitchen to watch the cooking process, A-Jiang jokingly tells them not to steal his techniques. However, as A-Jiang is getting older, and there's no visible successor, we can only enjoy and cherish the experience.