Established in 1965, A-Chuan Oyster Vermicelli at the Old Circle is presumed to be managed by the third generation. Every day, oysters are harvested from Dongshi, Chiayi, quickly frozen, and then transported on the same day. They undergo manual washing and processing. The texture is slightly chewy and firm, with a rich flavor reminiscent of milk cheese. The vermicelli, after being sun-dried and simmered, has a naturally slight thickening effect, a phenomenon where the starch melds with the soup. The soup base is made by simmering pork bones, and adding some dried fish enhances the sweetness and umami; sometimes vinegar is added to improve the layers and balance. The treatment of the intestines is meticulous, bringing out a savory aroma while retaining a chewy texture, with the taste unfolding into a warm, sweet flavor as it mingles with saliva. This provides a different kind of pleasure beyond the smoothness of the vermicelli and the creamy freshness of the oysters. Coupled with a garlic sauce that piques the appetite, cilantro that cuts through greasiness, and spicy oil that adds zest, a bowl of oyster and intestine vermicelli becomes a vibrant celebration! (Recommended by a food expert)

The oysters are large and fresh, the intestines are tender and flavorful, and the vermicelli is refreshing and smooth. The overall combination of ingredients is very delicious, and there are plenty of options, including individual items to choose from. The tofu skin sushi and seaweed rolls also seem nice. Both main dishes and snacks are suitable; it's excellent!