The ones here in South sometimes sweet, are the ones up north there like that too or less sweet?
The sweetness comes from 甜麵醬, which is traditionally a sweet soybean paste, like sweet miso. The ones in Hsinchu is sweet as well. I’m sure there are places that foregoes the sweet soy paste, or puts less of it so it’s more savory, but traditionally it is supposed to be sweet and savory.
Oh, if you only want something savory, you can’t go wrong with 牛肉餡餅
