SANG MEE
Photo taken by Makansutra
This Cantonese dish of a deep-fried mount of thin wheat noodles (much like angel hair pasta) can come up to six inches high. It is then slathered over with and eggy seafood or meat sauce, like black bean beef, prawns, fish or mix the seafood with pork slices. You crush in and devour as the sauces slowly soften so you get both the crispy and the saucy parts in one bite.
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