Huangming Dried Fish Maw Introduction
Authentic old Taiwanese cuisine, featuring the delicious taste of "beng pi" (crispy pork skin) infused into the soup. This dish, invented by the older generation as an affordable alternative to fish maw, involves frying pork skin until crispy and then simmering it in the soup. The chef skillfully highlights the freshness of the soup by melting cabbage in it and adding non-greasy crispy pork skin that absorbs the soup, resulting in a sweet and flavorful dish that pairs perfectly with rice!
