Since 1961, this simple shop hidden in a residential neighbourhood has been making its famous migao with aged glutinous rice, to be topped with sliced cucumber, dried fish floss, a fish ball, and slow-cooked pork sauce made with pork jowl, shallot, garlic, sugar and soy. In addition to Sishen soup, the classic companion to migao, feel free to pair it with other choices such as pork cartilage soup, fish skin soup, or deep-fried dough stick soup.