#Sanchia
Let me start with the conclusion.
I can only say,
It’s really great to be able to come and eat here.
I didn't miss out on it.
I hope friends who come to Sanchia won't miss it either.

If we're talking about the best Taiwanese ramen at my age,
It has to be Meilin Noodles.

During my first visit,
The decor presents a blend of a literary and artistic vibe with retro elements.
The comfortable color scheme and bright space inside
Has several independent bar seating areas
And a separate dining area.
On one corner of the restaurant, there’s a table for utensils and condiments.
The menu isn't extensive,
But it's centered around homemade noodles,
Which I was really looking forward to ❤️.

Today I ordered spicy ramen, herbal ramen, and golden kimchi.
The kimchi was served first.
It costs $60, and the portion is sufficient.
Unlike the crunchiness of Taiwanese kimchi,
The acidity is just right and full of flavor,
Making you want to have one bite after another.

The herbal ramen
Has a sense of a Mongolian hot pot,
But even more intense.
The broth is very rich,
But compared to Japanese ramen,
It isn't as salty, and the greasiness is greatly reduced.

The spicy ramen
Is startlingly red when it arrives.
The first bite is mellow,
But by the second bite, you can start to feel the spice gradually spreading out.
It's not overwhelmingly spicy, just warm.
The broth is so good that you might accidentally finish half a bowl.

What amazed me the most was the char siu pork.
It's thickly sliced and quite satisfying to eat.
Some char siu relies on fatty meat to achieve that melt-in-your-mouth quality,
But his pork isn’t fatty yet still melts in your mouth.

The noodles are thin ramen,
With a great texture, chewy and delicious.
Because the noodles are thin,
They can cling tightly to the broth,
Making them perfect for ramen.

I want to try every item on the menu,
I will definitely come back next time.