Clay pot vegetable with Chinese round cabbage, glass noodle, bean curd sheet, gingko and Fu yee (fermented chillies bean) and finely chopped red chillies-salty and fragrant
Deep fried Soong Yee fish head with thick vermicelli cooked in a sourish and sweet fish broth with tomato, preserved salted Chinese Mustard, ginger and topped with chopped spring onion-lacking in soup
