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An equivalent of our Hokkien mee but obviously done so, so differently. What i'm taking away from this trip is just how varied the food influences across the Chinese dialect groups can be. The gravy of this dish was a much, much richer, yet cleaner-tasting version of hor fun.
Another foochow dish but this was an off-day for them apparently. Not a rich enough red wine flavour, but i'm not a foochow cuisine connoisseur so i thought this was already pretty good. Also, more traditional versions come with a whole boiled egg (not scrambled) and some chicken.
My everyday kind of lunch.
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