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Good location, time-honored brand

Almost 40 years ago

Not eaten every day but

I ate here when I was young

Eat wheat vermicelli（MiSua）more

I come here to eat almost once a week

His soup is particularly rich

It's also delicious

It smells good because this store is a long-established one.

Then also my dad

He introduced me here

Then after eating

Already addicted

So I will eat here every time for breakfast

If I come down here

Will definitely eat here

The ancient city of Malacca

It is a very rich and diverse ancient city.

The feeling that can arouse you in the morning

what does it feel like

Could it be a bowl of MiSua?

Pinpinxiang is such a restaurant

I noticed that its location is very good

Its MiSua

It mainly uses pork bones as its soup base

Then it was simply paired with pork and fresh shrimps

Then cook you a bowl of MiSua with clear soup

Such a MiSua with clear soup

Maybe when we get up in the morning

this good taste of Malacca

wake up our taste buds

Pinpinxiang is very rare in the old streets of Malacca

Or it can be said to be the only one

At present, it is still run by two veteran chefs aged 70-80 years old.

A long-established restaurant where he cooks himself

Diners eat and appreciate it

The two elders spent most of their lives in Pinpinxiang

This is not a business legacy

It’s the resonance of two hearts in cooking

An irreplaceable culinary heritage

Two veteran chefs

Has spent more than half a century in Pinpinxiang

Like the patron saint of food

in this era

Pinpinxiang may not be the most luxurious restaurant

but it's the only one

A place where traditional taste buds can still be felt

it's here

Every dish is a cross between past and present

It’s the charm of the old street

It's the taste of life

Father-in-law and mother-in-law

They come from Wanning, China

People from Hainan

Come over here and do this.

I've been in charge for over 40 years

The Misua are delicious. There are oysters

They are. Some people like to eat oysters

When it is unable to catch oysters when it rains

We will not sell it. Our oysters are

They caught it themselves

Not the one who raised him

The one who raised

have a taste

It is difficult for workers

Sometimes the workers don’t come.

We can't open a store anymore

do it yourself

we are old now

I did it casually

Can't do much

Make it so that I can't move

My hands and feet are very painful now

no way

You sit at home too

Even worse

Wait until it becomes Alzheimer’s disease

Do housework

Own

to do

I only have two sons

This is the eldest

and the youngest live in Kuala Lumpur

In the noodle category in Malaysia

You will find that the Misua is relatively rare

There used to be quite a few

There were quite a few when I was a kid

In addition to selling noodle soup, kuey teow soup

those hawker centers will also have Misua soup

Then I don’t know why there are less now

On the contrary, when we were in the Fujian area

There is a very delicious snack called noodle paste

That approach is different

So when

The production team asked me to come here to eat

When having Misua soup in the ancient city of Malacca

My imagination is that the noodles paste

But this bowl

It’s actually Misua soup

This should be the signature dish of this restaurant

It’s been over 70 years

and

The person who made this bowl of noodle soup is my fellow countrymen

People from Wanning, Hainan

His whole way of making

In fact, we still use stock and minced pork.

Then add some of this shrimp

As a basic soup base for seasoning

Then add the above line

Therefore, diners come here because of its reputation.

Misua soup. I has been around for almost 40 years

Not eaten every day but

since young

I already ate here

Eat Misua soup more

I come here to eat almost once a week

Pinpinxiang'staste

It is the carving of time

They are also two veteran chefs

That ingenuity that cannot be replaced

Diners eat and appreciate it

It’s like you’re tasting more than just delicious food

It’s the taste of time

Two veteran chefs

Lived most of my life here

in this old street

They use the cutlery in their hands

String together a picture of delicious food

Telling the story of the years

His soup is particularly rich

It's also delicious

It smells good. This store is a long-established one.

Then also my dad

He introduced me here

Then after eating

Already addicted

So I will eat here every time for breakfast

If I come down here

Will definitely eat here

Order a bowl of long-lost hometown noodles

Listen to an old friend talk about it

Childhood food memories from coming here with parents since young

The sunlight reflects the three words "Pinpinxiang"

This time-honored restaurant

Are this about to leave with the older generation?

It turns into a wisp of nostalgia and dissipates

This bowl of Misua soup

As soup noodles

It is characterized by a certain umami flavor

So eat a bowl of Misua soup like this for breakfast

Still very delicious

And the texture of the noodles is very special.

Many people say that noodles should be eaten al dente

Kway Teow must be eaten smooth

Then eat Misua

It seems like no one talks about chewy or slippery

All they ask is that your noodles are not overcooked.

And it’s easier to enter your mouth

It’s also easier to chew and swallow

This should be because the Misua gives us a softer

A smooth taste

The pairing I chose today is a bowl of Misua soup

Plus this oyster omelette. This oyster omelette

I matched it this way on purpose

Because of the Misua soup, my imagination when I saw it

It is relatively light

Then I need to find one with a stronger taste.

This food goes with it

So I suggest you all

You can also consider eating like me

When eating alone

A bowl of Misua soup with an oyster omelette

It will bring you another kind of taste

Good location, time-honored brand

Malacca is a historical city

Then we also know our friends all over the country

There are also friends from home and abroad who like to travel here.

But sometimes we think

What’s the taste of Malacca?

How to appreciate the old taste

it is known

Everyone has their own food experience

Many people will use their own life experience

Or some thoughts on life diet

To judge the quality of a food

Maybe we don’t need to be so hasty in making judgments

Can you please make us a little more even?

Let’s not talk about whether this food is nice or not.

Delicious or not?

but

Take a moment to taste it

Because each place nurtures its own inhabitants,

Why is local food cooked like this?

Why

We tend to use a seasoning like this

Why do we use such a side dish?

Maybe it’s all related to our local culture

food

It is also closely related to the ingredients we obtain nearby.

And if you haven’t observed it first

Or taste it

If you judge too quickly

Could it be that you missed the good taste of Malacca?

Actually, I think this store has a unique feature

look around

Maybe the morning market sells this kind of fried noodles.

There may not be many stalls selling fried noodles.

therefore

It forms such a delicious gathering place

many people in the morning

If you want to eat something more familiar,

Fried noodles

Misua soup

I will eat here

Then I just noticed that everyone around me has

Order this fried noodles

So I silently ordered a plate too

Good taste

It's the whole fried noodle

It won't be too wet

The fried noodles are quite delicious.

So I understand why so many people order here

It is made of seafood plus meat

as its basic way of cooking

Then when he was processing the soup

Not too moist

Just enough so that the soup can coat the noodles

So be careful when eating it

Accidentally your clothes will be stained

So when I just ate

Can only take big gulps

You can't eat it politely

In fact, this bowl of noodles is quite harmonious when fried.

First of all, it won’t have too much fire

And it goes through this stewing process

make the whole taste

With the sweetness of pork

There are also fresh seafood

Prepare a bowl like this

Everyone’s favorite fried noodles

When the soup is reduced

Not too dry

But not too wet

while eating

You will notice that the soup is coating the noodles

They are the living fossils here

Protecting the old taste for more than 70 years

Looking at the figure of the old couple

I know the deliciousness of this old restaurant is more than just the tip of your tongue

And taking root in people's hearts

Get it before the old shopkeepers leave

Meet old friends and relive old times

Take Pinpinxiang one more time