I-CITY SHAH ALAM, January 13, 2024 — The first generation of Mr. Yu Xin Zhi from Lao Shan Dong Noodle Shop, was sent from Qingdao, Shandong, to Keelung, Taiwan at the age of 16 by his parents to learn business. He and his wife, Yu Su Zhen raised six children in Taiwan. They initially made a living by selling dumplings in Ximending.
However, a fire destroyed everything in their home, leading the government to provide temporary housing. With six bags of flour donated by a charity organization, they started the idea of selling noodles.
At that time, bones in Taiwan were expensive, so they could only gather bones from recycling centres in markets to make soup. Taiwanese people didn’t eat beef much then, except for a few from other provinces, so they started selling beef noodles in Ximending, becoming Taiwan’s first beef noodle eatery.
The eldest son of the second generation. Mr. Yu Chi Jui had excellent grades and was admitted to high school. However, he had to suspend his studies to help with the family business and inherit his parents’ skills. His father named the shop “Fu Xiang Hao”.
Initially, selling beef noodles wasn’t accepted in the agricultural society, and they faced opposition. Over time, beef noodles became an integral part of Taiwanese culinary culture, even prompting the government to organize beef noodle festivals for widespread promotion.
Lao Shan Dong Beef Noodles are made using Taiwanese beef bones and a special blend of ten Chinese herbs. The freshly cut noodles have a chewy texture, served with a flavourful broth and locally sourced or Australian-stewed beef.
Now, the second-generation successor, Master Chef Yu Chi Jui, has grand aspirations to share the story of Lao Shan Dong Beef Noodles and spread Taiwanese cuisine globally, ensuring its inheritance for generations to come. The history has been written with the Grand Opening 1st and 2nd outlets at Malaysia at CityWalk I-City, Shah Alam and Setiawalk, Puchong Selangor.
