So after the previous time I brought my folks to Xing Xian, they got so addicted that we could have it every almost weekend. This time, we decided to order some of the zi char Teochew dishes on top of the Teochew porridge.

Adding to my list of chye poh kway teows because it's the main staple food when it comes to Teochew cuisine. Priced at $6, we got a big plate of fried thin kway teow topped with plentiful ingredients like chopped kai lan, egg, spring onion, and of course chye poh (preserved radish). Notice the shiny appearance of the kway teow, mum says because it's fried using pork lard and that's very typical Teochew style.

Some innovation spotted there as chicken floss was served on the side. Call me traditional but feels weird to have it added that changes the characteristic of the original dish as the noodles became sweet. Good thing is, the floss wasn't mixed into the kway teow and you could simply eat without it.