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Having operated for six decades, the stall not only sells rice noodle soup but also salty porridge, both with rich and sweet broths. The soup is so delicious that the pepper subtly awakens the taste buds, allowing one to savor the fragrance of the fat and the meat. There are always customers who ask for more soup. This stall has used charcoal fire to cook food for decades. It is uncertain whether this persistence enhances the quality of the rice noodle soup, but it does give people a nostalgic feeling. More importantly, the pork and tofu skin cooked together in that large pot of rice noodle soup. Popular items with high order rates include cheek meat, large intestine, pig lung, pig skin, and pork belly, all of which are tender and chewy.