Utilizing the resources of the "Dian Shui Lou" brand under the Jiahua Group, a slow-cooked soy-braised pork knuckle noodle soup priced at NT$288 has been launched, once again setting a new ceiling for instant noodle prices in Taiwan.

Nanchiao, after an 18-year absence from the Taiwanese market, returned in 2015 with its "Little Cook" slow-cooked noodles, emphasizing a slow food concept. The company re-entered the Taiwanese instant noodle market by launching a Thai green curry chicken thigh slow-cooked noodle priced at NT$105 per bowl, challenging the ceiling price for instant noodles in Taiwan.

Nanchiao's "Chef's Corner" is launching a new challenge this month, introducing its 7th flavor of slow-cooked noodles—Soybean Pork Trotter Noodles. It will go on sale on November 21st, with the price per bowl increasing to NT$288. Only 6,000 bowls will be available, exclusively sold at "Shui Di Lou."

"Little Chef" Soybean Pork Leg Noodles are priced similarly to a bowl of Ichiran ramen, surpassing not only Uni-President's "Man Han Premium" but also "Little Chef's" Huotang Chicken Noodles. All eyes are on whether Uni-President will launch even more expensive instant noodles to compete, drawing significant market attention.

Nan Chiao aims to achieve an 1% market share in Taiwan’s instant noodle market. Since “Little Chef” returned to the Taiwanese market from Thailand four years ago, it has launched only seven flavors, but each one is designed to impress consumers.