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Military and civil personnel from Yunnan and Myanmar who retreated to Taiwan in the 1950s took root in the Longgang area. To earn a living, many of these immigrants from Yunnan and Myanmar began selling hometown cuisine—sausages and cured pork, fermented vegetables, Yunnan rice noodles (米干), Yunnan mung bean jelly (豌豆粉), shredded pickled cucumber salad (涼拌青木瓜絲), and Yunnan thin sliced noodles (大薄片)—which had crossed the oceans to flourish and become the local area's most distinctive gourmet dishes. Today, in the commercial district, there are 米干 shops everywhere. This type of 米干 is prepared by pouring rice slurry onto a large pot, steaming it into thin sheets, making bone broth with large bones, adding slices of meat and soft-boiled eggs, and topping with homemade sauce, making each bowl an unforgettable culinary experience.