Traditional Pung-Pi Noodles Introduction
The Intimate Conversation Between Pork Skin and Noodles "Traditional Pung Pi Noodle" in Ming Hsiung Township has a history of over forty years. The method of making "Pung Pi" has been passed down since the owner's father, where pork skin is deep-fried to replace minced meat, resulting in a refreshing and non-greasy texture with a fragrant and chewy mouthfeel. Boss Xu insists on making all the ingredients, including handmade meatballs, which are tender and juicy, encapsulating the essence of pork hind leg. When dipped in a homemade sauce made from fried shallots and soy sauce, it is simply irresistible! The soup base is simmered with pork bones, and every drop of rich broth seems to contain the essence of an entire pig!
