When I lived in Taipei many years ago there were a lot of subtitled Japanese food and travel shows. One time, the show profiled a small restaurant in southern T

When I lived in Taipei many years ago there were a lot of subtitled Japanese food and travel shows. One time, the show profiled a small restaurant in southern Taiwan (Tainan or Kaohsiung, I can't remember which) where they had the same pot of soup broth going for more than a 100 years. Not just the broth, but the pot itself. It had a misshapen, oily hump on one side of the pot's edge.