Traditional Peng Pi Noodles Introduction
The Intimate Conversation Between Pig Skin and Noodles In Minxiong Township, "Traditional Pangpi Noodles" has endured over forty years of seasons. The so-called "Pangpi" method is a culinary technique passed down from the owner's father’s era, where pig skin is deep-fried to replace meat sauce, resulting in a refreshing, non-greasy texture with a delightful chewy bite. Boss Xu insists on handmade production for everything from ingredients to meatballs. The handmade meatballs are tender and juicy, wrapping the essence of pork hind leg meat inside. They are paired with a homemade braising sauce made from fried shallots and soy sauce, making it hard to resist taking a big bite! The broth is simmered with pork bones, and every drop of rich soup seems to contain the essence of an entire pig!
