Original Shunde cuisine, love for half a century. In the tin mine town about half an hour's drive from Ipoh, Malaysia, there is an old-fashioned Mingfeng Restaurant, which was opened by Daliang Shunde, has a history of 58 years and is a traditional Shunde cuisine. Shunde traditionally featured chili oyster sauce (soy sauce), which is very appetizing, regardless of the risotto. It is highly recommended that the shrimps are fried. I like this kind of practice very much. After the fried, the noodles are very fragrant. After adding the soup, the taste is still a bit crispy, but it won't get angry. The head of this shrimp should be called prawn.