Traditional Pongpi Noodles Introduction
A Close Dialogue Between Pork Skin and Noodles In Minxiong Township, "Traditional Pengpi Noodles" has a history of over 40 years. The method of "Pengpi" is inherited from the owner's father's era, where pork skin is deep-fried to replace the minced meat, resulting in a refreshing, non-greasy texture with a delightful chewiness. Boss Xu insists on handmade production for all ingredients, including the meatballs, which are tender and juicy, encapsulating the essence of pork hind legs. Dipped in a homemade sauce made from fried shallots and soy sauce, it's impossible to resist taking a big bite! The soup base is simmered using pork bones, and every drop of rich broth seems to contain the essence of an entire pig!
