Wa Kee Beef Brisket

This is one of the noodle place I went more than 35 years…. (while next year I am approaching my 40!)

Their secret formula made me go back again and again; That is the oil they use for tossing the noodle – The roasted pork lard.

Using roasted pork lard in a typical noodle shop is a old tradition practice in canton area. But nowadays not a lot of shop keep this practice, as that would pull up costs per bowl. The pork lard came from the draping fat during the making of roast pork process. The lard absorbs all charcoal smoky favor. All these magical effect makes the noodle qualities unnotably hit to next level.

My favorite dish: dry tossed rice flat noodle with beef brisket and squid, mild spicy.