The ‘yin-yang’ version is made with fried ‘kueh teow’ (ricecake strips or Chinese fettuccine) and ‘bee hoon’ (rice vermicelli). A thick broth
cooked with corn starch, eggs, meat and vegetables is poured over the noodles.
I love my vermicelli crispy so I always request they not drown theingredients with too much gravy. At a roadside and village stall, it
is easy to do that. Just speak to the cook or chef directly when ordering.
Olympus OM-D, ISO 800, f4, 1/20 sec.
#foodphotography #noodles #chinesefood #cantonesefried #vermicelli #tbt