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Bring a large pot of water to a rolling boil for blanching the noodles. Prepare separate serving bowls for the dry and soup noodle dishes.

For each serving, take a portion of desired fresh noodles (e.g., thin vermicelli or flat rice noodles) and place them into a metal strainer. Carefully submerge the strainer into the boiling water.

Blanch the noodles until cooked through, typically 30 seconds to 2 minutes depending on the noodle type. Stir gently to ensure even cooking. Once cooked, lift the strainer and drain the noodles thoroughly, shaking off excess water.

To assemble the Dry Noodle Dish: Transfer the blanched and drained noodles into a clean serving bowl. Add 2-3 tablespoons of dark sauce (or a mixture of sauces and oil) to the noodles, tossing to coat evenly. Top with a generous spoonful of the dark brown, crumbly minced pork topping, a spoonful of crispy fried pork intestines, and a few slices of dark meat (Chinese sausage or liver sausage). Garnish generously with chopped scallions.

To assemble the Soup Noodle Dish: Place 3-4 pieces of chunky white pork balls, one whole hard-boiled egg, 2-3 pieces of fried tofu puffs, and a handful of leafy greens into a separate serving bowl. Ladle hot, clear broth over all the ingredients until they are submerged and steaming. Garnish with chopped scallions.

Repeat steps 2-5 for the remaining servings, preparing a mix of dry and soup noodles as desired. Serve the noodle dishes immediately, optionally with a side of pickled green chilies.


Bring a large pot of water to a rolling boil for blanching the noodles. Prepare separate serving bowls for the dry and soup noodle dishes.

For each serving, take a portion of desired fresh noodles (e.g., thin vermicelli or flat rice noodles) and place them into a metal strainer. Carefully submerge the strainer into the boiling water.

Blanch the noodles until cooked through, typically 30 seconds to 2 minutes depending on the noodle type. Stir gently to ensure even cooking. Once cooked, lift the strainer and drain the noodles thoroughly, shaking off excess water.

To assemble the Dry Noodle Dish: Transfer the blanched and drained noodles into a clean serving bowl. Add 2-3 tablespoons of dark sauce (or a mixture of sauces and oil) to the noodles, tossing to coat evenly. Top with a generous spoonful of the dark brown, crumbly minced pork topping, a spoonful of crispy fried pork intestines, and a few slices of dark meat (Chinese sausage or liver sausage). Garnish generously with chopped scallions.

To assemble the Soup Noodle Dish: Place 3-4 pieces of chunky white pork balls, one whole hard-boiled egg, 2-3 pieces of fried tofu puffs, and a handful of leafy greens into a separate serving bowl. Ladle hot, clear broth over all the ingredients until they are submerged and steaming. Garnish with chopped scallions.

Repeat steps 2-5 for the remaining servings, preparing a mix of dry and soup noodles as desired. Serve the noodle dishes immediately, optionally with a side of pickled green chilies.
