Ay-Chung Flour-Rice Noodle

The most popular of the new Taiwanese noodle shops is probably Ay-Chung Flour-Rice Noodle in San Gabriel Square. The cold appetizers are nice: slivers of pressed tofu or sliced pig's ears drizzled with thick soy sauce. I like the rice plates, which include a fried chop or luscious stewed belly pork with two different kinds of Chinese pickles, half a tea-steeped egg and a bowl of soup. But Ay-Chung is all about the mien hsien, skeins of superfine vermicelli made of wheat, rice or bean flour, tossed into a glutinous broth flavored with soy sauce, bonito flakes, vinegar, chile and plenty of garlic, a big bowl of pungent goo that hits your palate like a slap.

• Cuisine(s): Asian, Chinese

  Hours: Daily 11:30am-9:30pm

  Price: $

  Payment Types: cash

• Attire: Casual

  Features: Kid Friendly, Takeout, Wheelchair Accessible

  Serving: Dinner, Lunch

  Alcohol: None

• Reservations: Accepted, Not Necessary

  Parking: Lot Available