FU KUEI TING

There's something of the boutique feel of Po the Panda's adoptive father here. Goose noodle soup, the restaurant's specialty, and its smoked goose are often sold out in less than 30 minutes every morning. The broth is infused with the Chinese herb Dang Gui, making the meat tender and flavorful. Many Taichung residents have fond childhood memories of this stall, which has been in business for over 60 years. You can also try the duck version, which is just as delicious. The rice cakes cooked in bamboo stalks are excellent.