Bak Chor Mee (Minced Meat Noodles) (MINCED MEAT NOODLES)
Photo taken by Makansutra
The Original bak chor mee hails from Southern China. It is a bowl of soupy egg noodles with minced meat and dumplings in it. The migrants in Singapore then gave it a spin by having it not just the original soupy version, but also in a dry sambal and vinegar sauce rendition- with pork slices, dumplings, mushrooms, minced meat, pork balls and often with a piece of teepo, crispy fried, dried sole fish bones.
37|Page
Jump to food category
Powered by FlippingBook