Seventy years of old taste, you can eat at home. The story of five generations of heritage. In 1949, Lao Deng, who came to Taiwan by crossing the sea to Taiwan, made his fortune from the small straw shed in the Dongmen Market. For 70 years, the fifth generation has inherited Lao Deng’s home flavor and refined many signature Sichuan-style dishes. This year, he has been calling for the launch of Lao Deng Dandan. The thick sesame sauce is made by heavy roasting and grinding with traditional methods. The fragrant sesame sauce has a rich taste. It is mixed with secret recipe, carefully refined with a variety of peppers, Dahongpao pepper powder and various spices. The taste is smooth and spicy, and every bite is a nostalgic hometown flavor. This is sold in individual packet.
Bak-kut-teh (肉骨茶) is a Chinese soup popularly served in Malaysia and Singapore. It is a predominant Hoklo and Teochew community. The name literally translates as “meat bone tea”.It consist of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. The flavor is very complex and hard to describe so it is a instant noodle that you definitely need to try.