Huang Ming Fish Maw Introduction
Authentic old-style Taiwanese cuisine, featuring the delightful taste of "bengpi" (crispy fried pork skin) that is added to the soup. This dish is a humble invention by the older generation that substitutes fish maw. The owner skillfully prepares a delicious soup by simmering cabbage and incorporating crispy bengpi that is not greasy, making the soup sweet and perfect to pair with rice!
