From a tricycle food cart in 1961, the third-generation family business has transformed itself into a no-frills booth, open from noon till dusk. This popular venue for Taiwan-style afternoon snacks is a stickler for tradition. The best-selling chargrilled pork sausage in intestine skin is mildly laced with five spices and sorghum wine. Fried shallot and peanuts give sticky rice sausage extra aromas, best enjoyed with the hearty sparerib soup.