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Authentic old Taiwanese dishes capture the delightful essence of crispy "pork crackling" simmered in a savory broth. By frying the pork skin until it becomes crispy and fluffy, this dish is an innovative creation from the older generation, serving as an accessible substitute for shark fin. The chef utilizes a masterful, flavorful broth to gently braise Chinese cabbage and combine it with non-greasy, crispy fried pork crackling. The result is an irresistible, sweetly balanced soup that perfectly complements rice.