I have never had pork chop noodle soup in Taiwan because the stuff I've had in the US sucks. When I go back, I just skip it. But Aunt Wu insisted I try this pork chop noodle soup. Holy shit it was good. Entirely different animal. If you have ever gotten this at say Excellent Pork Chop House on Doyers, you'll think its ho-hum but the secret is the stock. A lot of people are lazy and just throw a bland stock over noodles and fry a pork chop.
This place makes a master pork stock and marinates the pork significantly before frying. Its out of control. I also got some oysters with ginger, pork with ginger, and tea eggs.
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