Founded in 1960, this local establishment has been in operation for over 60 years. Similar to many of Taiwan’s long-standing restaurants, its decor surprisingly looks newer than many places that have been around for 20 to 30 years 😄. Its location at a key intersection in the market again highlights its historical significance.

When arriving at the restaurant, you queue outside (on the left), place your order, pay, and receive your order number before heading inside to find a seat!

Inside, there’s air conditioning, so remember to check your order number on the receipt! I ordered a sesame sauce dish.

The sesame sauce was on the salty side with a subtle sesame aroma. It’s rare to find a sesame sauce that is savory rather than sweet. The noodles appeared elastic, but they were soft in texture when bitten into.

The set meal included 10 mini wontons. When bitten into, the wonton skin revealed a filling that was pure white with no visible pork color. The meat juice that seeped out was as sweet as that from fish balls.

At first, I thought they had wrapped fish balls inside the wontons! However, after tasting the filling, I realized it was still pork, and the texture was very smooth. The flavor was slightly salty, with no unpleasant pork smell, and it was well-seasoned. The broth was flavored with chives and scallions, having a nice lard aroma and perfectly balanced saltiness.

It was extremely delicious. It truly deserves its reputation as a must-order dish when visiting the restaurant.

The dry noodles were delightful too, with a soy sauce and scallion flavor! If you find the taste not strong enough, there are condiments (black vinegar, chili, white vinegar) on the table that you can add yourself!

I highly recommend coming to try it!

When it comes to what is the most famous snack in Banqiao Huangshi Market, you will probably only get one answer: Lao Cao Wonton.
After the Huangshi Market was renovated, a store was built and moved to the Tea House Street next door.

Today I enjoyed a set of dry noodles (small dry noodles and wonton soup) and a plate of side dishes, priced at 135 yuan.

Lao Cao's cooking method is accustomed to using a large amount of leeks for seasoning. I am the type who has trouble chewing my teeth, but as long as I don't eat a large fiber comprehensive meal at one time and eat the leeks piece by piece, in fact, almost all of them will be broken. I put a lot of effort into selecting leeks and cutting them into thin sections.
And the flavor of leeks is also quite good.

Compared with the delicious wonton soup, the dry noodles are relatively mediocre.
Simple but great-tasting noodles, simply seasoned, and sprinkled with some leeks as toppings, but it can be eaten one bite after another, so it’s not really that ordinary.

Lao Cao's wontons are small Taiwanese-style wontons, and the wonton meat fillings are carefully selected from the Kavalan black dolphin used by restaurants such as Din Tai Fung, Lao Ye, and Grand Mountain.
As long as the ingredients are good enough, simple seasoning can bring out the essence of the ingredients. The thin skin of the wontons carefully wraps the fillings, and when you take a bite, the rich gravy and the aroma of the big bone soup bloom in your mouth. The delicious food seems to have traveled through time and space, from the sixties to the present. The stall truck that was there a few years ago has been around ever since.

The side dishes are simple and delicious. The store’s sauce bar provides minced garlic and chili for guests to use freely. The store also sells fresh kumquat lemon juice and seafood from cooperative stores.
Combo packs will also be released when the barbecue festival is approaching. I have purchased them twice myself. They are cost-effective and delicious.

Overall, in addition to the excellent wonton noodle business, the other side businesses are also very impressive, making it a store worth revisiting many times.
Sincerely recommend to everyone.