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Mitaomi originated from the Hakka villages around Meizhou and Dapu in Guangdong, and is a short, noodle-like rice dish resembling wulong noodles. It is white and transparent in appearance, with a soft and chewy texture. In Taiwan, people eat Mitaomi just like the Vietnamese eat pho or the Japanese eat ramen; it is both a staple food and a easily digestible snack.

In the past, it was mostly eaten as a dessert by mixing with sugared water, but later it gradually evolved into a savory version, with meat bone broth as the base, cooked into a soup-like noodle dish, offering more satisfaction. "Yongle Mitaomi" uses broth made from water-boiled pork and pig's tongue, commonly known as "black and white cut", as the base, which has a more rich and concentrated meat flavor compared to regular bone broth. Adding fried onions and chopped chives enhances the flavor and adds more fragrance.