There's an old saying that says, "If you open a 'pickled noodle' store, you can feed the whole family." This shows that Meicheng's "pickled noodles" have become a favorite Hakka cuisine and a typical Hakka breakfast that is taken for granted

Raw materials:

Raw noodles or rice vermicelli (most of them are flat), garlic, chopped green onion, oil and salt

Method:

The first thing to do is to make the seasoning -Pop the garlic in the oil, add salt and MSG to taste.

Take a pot of boiling water, when the water boils, put the raw noodles (vermicelli) into the boiling water to cook, usually does not take a minute to cook. Put the noodles into a bowl, add the pre-made condiments and some chopped scallions, mix them well and eat.

Of course, you can't eat pickled noodles without soup. The most common soups are the "San He Di" soup and the "Meatball" soup. The so-called "three and the first" is pork and pork liver soup. The soup is usually made with wolfberry leaves

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