The Ay-Chung vermicelli (thin noodle), since 1975, has been running into the 31st year. The burden of the business has also transfer to the second generation, Ling Wen-Zhong and Ling Jing-Ru. Retrospect the 31 years, Ling Wen-Zhong, 31-year-old boss who has helped his father since the time when he is of 5th grade of elementary school, says, “This is really a difficult past of starting this business.

     The headquarter located in Xi-Meng-Ting, is now a scenic spot where passersby can never miss. Watching the boom of the store, we can hardly tell that it started to make gross profit 10 years ago. Prior to then, they are merely “running a business” over 20 years. When it comes to the secret of making a fortune, “insistency” is the only word comes from the bottom of Ling's heart.

     Tracing the root of Ay-Chung vermicelli, Ling says, “The first boss of Ay-Chung vermicelli (his father) was once a director in the show business. However, due to the depression of mass media, he felt that he had no future in it, and started to sell snack to make his own living. In the beginning the product was merely the squid thick soup, but the dicker was bad. Afterward, his wife’s guard father, mastering the skill of snack food, Liao Zhao-Tong initiated him a special hand-made recipe, to stew whole different thin noodle. And via the spread of the reputation, it has turned out to be the indispensable exotic snack in Xi-Meng-Ting. It also attracts lots of tourists, chasing morsel, from around the globe.

     There are uncountable old stores like Ay-Chung vermicelli, and the reason why it can stand up for such a long time is the ever-lasting service attitude to the customers. An unusual taste in an usual snack is the key ingredient! Actually, the silk-like thin noodle, stewed with large intestine and dried bonito of pleasant smell, sliced bamboo shoot, to be taken with a pinch of parsley, basil and Ay-Chung specially-made chilly sauce, everyone addicted to the taste, even the most picky gourmet. Responding to the long line in front of the store, Ay-Chung vermicelli develops a unique, simple, efficient, and fast- food-style working flow. From the bowl size selection, dipping out the noodle, to collecting the money, it takes no more than 15 seconds. The most brilliant way of running it is that no seat is ready in the store. Therefore, no matter who the customer is, somebody or nobody, he who wants to take it must take it on both feet. This increases the flow rate of the customers. No wonder the media and the press, from Japan and Europe, vie to report this legend of snack, Ay-Chung vermicelli.