Finally, I visited the long‑awaited Ulong Uncle’s Qidu Curry Noodles. After all, finding someone to join me was quite a challenge. Going alone by local train sounded so tedious; with two or more people, we might as well rent a car-sharing vehicle for the trip. I figured I might only ever come here once in my life anyway. Honestly, Qidu isn’t a popular district—you think of Keelung and immediately picture the Miaokou Night Market. Non–locals rarely make it here, much less deliberately come for a bowl of curry noodles.
They proudly claim to be the only branch—no franchises—probably because there’s another stall selling curry noodles just inside the market alley next door. To avoid confusion, they insist this one is the first and only in the area!
This large basin holds their secret curry recipe—the source of all the flavor. Seeing that pot of curry was truly striking. Each bowl of noodles gets heaped with a generous ladle of that curry!
Seating inside is limited, and the diners feel like mostly locals; you seldom see outsiders. Everyone orders as if they’re familiar regulars—one moment they’re there, the next they’re gone. It’s quite stuffy inside; the fan barely helps, and you emerge dripping sweat.
Be sure to add tofu—otherwise you’re left with only bean sprouts and noodles, which feels a bit empty. You can choose udon, glass noodles, or flat rice noodles. I recommend the udon: it comes piled with curry sauce and bean sprouts, and the portion is huge—you’ll definitely leave full. The curry has a Taiwanese style but with a unique twist—it’s their own secret formula.
Before eating, stir the curry sauce thoroughly—otherwise the flavor will be uneven, and by the end you’ll have a thick soup sitting at the bottom that’s too rich to drink. The curry is rich but not greasy, not overly salty, with a hint of sweetness. Naturally, eating it warms you up, so on a hot day you’ll be sweating buckets. It’s quite an experience—a trip well worth making, at least once!
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