Oyster vermicelli蚵仔麵線

Oyster vermicelli is a kind of noodle soup that is popular in Taiwan and Xiamen. Its main ingredients are oysters and misua (Taiwanese vermicelli), made to be tasty and full of aroma. One of the famous places serving this is in Dihua Street, Dadaocheng, Taipei. A tan-brown variety of vermicelli used for this dish is made primarily with wheat flour and salt, and gains its unique colour due to a steaming process which caramelizes the vermicelli and allows it to be cooked for long periods without breaking down.

An alternative is vermicelli with large intestine, in which oysters are substituted with small segments of pig's large intestine. On average, the price for oyster vermicelli is around 40-60 New Taiwan dollars

蚵仔麵線（台灣話：ô-á mī-sòaⁿ）為台灣小吃中極具有特色的一種，主要原料為蚵仔（小牡蠣）和麵線，蚵需先拌太白粉，但市面上也有許多是用大腸麵線（tōa-tn̂g mī-sòaⁿ；滷好的豬大腸和麵線）來販售。

蚵仔麵線的優劣決定於蚵的大小與新鮮度，拌太白粉時也必須注意蚵的完整。豬大腸滷製的過程，與整碗麵線中的比例都是決定好吃與否的關鍵。在顧客購買蚵仔麵線時，商家通常會問要不要加辣，有些商家是以辣椒醬聞名。此外也可多加烏醋、蒜末、香菜等調味。

蚵仔麵線的湯底

而湯頭有用大骨熬、也有用化學的「肉精素」、味素、雞粉、柴魚熬湯、川燙大腸後的湯、川燙蚵仔後的湯、等等湯底，其中大骨使用者較少，肉精素使用者較多，較不健康；而柴魚熬湯則鮮美健康；川燙大腸後的湯則有濃厚的大腸味。

芶芡用的粉

麵線芶芡可讓整碗麵線口感更滑順，專業是以地瓜粉，家用則以太白粉芶芡。店家為了結省成本，常以川燙蚵仔的水拿來作麵線的湯底，又因蚵仔需有地瓜粉裹粉才能川燙，川燙後所留下來的蚵仔地瓜粉湯，不但是湯底的好材料，又能拿來作為煮麵線芶芡的材料（因內含地瓜粉的湯），可謂一舉兩得。