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Pig skin and noodles in a close conversation

The “traditional hit‑skin noodles” of Minxiong Township have endured more than forty years of hot and cold seasons. The so‑called “hit‑skin” method was inherited from the owner’s father’s era: pig skin is deep‑fried to replace the meat sauce, resulting in a crisp, non‑greasy texture with a pleasantly chewy bite. Many owners insist on hand‑making everything from the seasoning to the meatballs. The handmade meatballs are tender and juicy, enveloping the essence of pork back leg, then coated with a homemade oil‑scallion sauce and soy‑based braising liquid—hard to resist taking a big bite! The broth is simmered from pork bones; each drop of rich soup seems to contain the full essence of a whole pig!