Traditional Pung-Pi Noodles Introduction
The Intimate Dialogue Between Pork Skin and Noodles In Minxiong Township, "Traditional Pong Pi Noodles" has been around for over forty years. The method of "Pong Pi" is passed down from the owner’s father’s generation, where pork skin is deep-fried to replace minced meat, creating a delightful texture that is crispy, non-greasy, and chewy. Boss Xu insists on making every ingredient and the meatballs by hand. The handmade meatballs are tender and juicy, encasing the essence of pork hind leg. When dipped in a homemade soy sauce mixed with fried shallots, it’s hard to resist taking a big bite! The soup base is simmered with pork bones, and every drop of rich broth seems to contain the essence of an entire pig!
