Pig Intestine Vermicelli

Pig Intestine Vermicelli

　　Pig Intestine Vermicelli

　　　　Popularity: ★★★★★

　　　　Originating from Taiwan’s early agricultural society, this noodle dish was originally cooked by housewives for farmers. To serve multiple people conveniently, it was typically made in a large pot, with oysters added to boost nutrition. It later spread across the region, with people incorporating ingredients like pig intestines and meatballs.

　　　　Whether using yellow or red vermicelli, hand-pulled preparation best highlights the flavor of Pig Intestine Vermicelli. The unique processes of kneading, pulling, rubbing, and tossing result in noodles that are hard to overcook, flavorful, and chewy. Additionally, the first broth is a key element of its deliciousness—made from pork bone stock, and can include ingredients such as oysters, pig intestines, small meatballs, bamboo shoots, and pickled vegetables.