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"Cutting noodles" and "carrying noodles" are known as the "two major famous noodles of the north and south." Both are snacks that emphasize skill rather than filling, and have become street-side delicacies due to the Taiwanese habit of enjoying hot soups and hot meals. "Cutting" refers to the sound of noodles being scalded and drained in a noodle sieve in the Hokkien dialect. The soup base is made by simmering pig bones and premium meat together. Oil noodles are used, and when served, the noodles form a round ball, said to be to maintain the heat. When the noodle ball is stirred, the noodles are clean and chewy, and the soup is rich and sweet, offering endless flavor.