Overview

史料味極 (Shi Liao Wei Ji) is a Sichuan-style wonton and noodle shop on the second floor of Nanmen Market. The owner is the second generation of the family behind the longtime Shi Ji Authentic Beef Noodles (史記正宗牛肉麵) in Taipei. Before opening his own shop, he spent years learning the family’s cooking techniques at his father’s restaurant. Instead of focusing on beef noodles, Shi Liao Wei Ji specializes in dishes such as Red Oil Wontons (紅油抄手), Dandan Noodles (擔擔麵), spicy-and-sour dry noodles (烏醋麵), and braised pork trotters (冰糖蹄花).

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General Info

Name : Shi Liao Wei Ji (史料味極 – 南門市場店)

Shop Number : 64

Location : LINK

Type : Shop

Price : NT $150 – NT $300 per person

• 10% service charge : No

Menu : 

Chinese (Traditional) : ✅

English : ✅

Japanese : ❌

Korean : ❌

Payment : 

Cash : ✅ 

Credit Card :❌

Dining Options : 

• Vegan : ❌ 
• Vegetarian : ❌
• Pescatarian : ❌

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How to Order

The shop is located in the food court :

(1) First, find an available seat in the food court. You can leave your belongings at the table to save your seat.

(2) Go to the shop counter and place the order

(3) Pay right away at the counter when you order

(4) Once the order is complete. The staff will give you a pager and an order slip

(5) When the pager beeps, return to the counter to pick up your food. Hand the pager and order slip back to the staff.

(6) When you’re finished, return your tray to the designated tray return area.

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Sean’s Review

1st visit :

August 11th, 2026 : Pork Wontons & Noodles with Spicy Sauce + Braised Pork Knuckle (Spicy)

Although both dishes I ordered were marked as spicy on the menu, neither was actually spicy. The flavors were mild enough for both adults and children to enjoy.

The chili oil wontons were easily the best I’ve had this year. The filling was made with fattier pork, giving the wontons a rich, distinctive aroma. The sauce, based on chili oil and soy sauce, struck a lovely balance — not overly spicy or salty, but wonderfully aromatic.

My favorite, though, was the crystal-sugar-braised pork knuckle. Despite the generous layer of pepper on top, it wasn’t spicy at all. Instead, the pepper added an unique depth that complemented the savory-sweet braising sauce. Both the meat and skin were braised until beautifully tender without becoming overly soft, making every bite incredibly satisfying.