(Front) Roast duck white noodle in soup (Back) Boat people style congee

It’s easy to serve roast meat, but difficult to make it flavourful and delicious when it comes in noodle. Chopped up and cooked with duck bones, scallops and dried fish, this soup retains robust flavours with simple and fresh ingredients. The special cut of white noodle gives an extra smooth and juicy texture, definitely enriches the overall dish. After downing the bowl, you will figure out why this old-time favourite has been around for more than 30 years.

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