Ba Chor Mee of Gu Zao

just watched tv..
here's some did u know...

tat olden days ba chor mee of singapore
are generally divided into two types

~~~~~~~~~
1) hokkien
~~~~~~~~~
the speciality of tat v early hokkien ba chor mee is tat
@they make their own noodles
@no xiang gu
@no zhu gan
@the taste of garlic is more noticable
@it's soup based
@sold by this old uncle for 3 cents a bowl and knocking a kok kok (bamboo piece)
hence its name as kok kok mian and 驼背面 (hunchback noodles)

~~~~~~~~~
2) teochew
~~~~~~~~~
divided into two types as well
noticable difference will be the absence of xiang gu
and the replacement of it with zhu gan (and inclusion of dong cai)
other than that, the similarities are as belows:
@inclusion of bian yu (flat fish).
there's no teochew ba chor mee
without the yummy and fragrant bian yu! it's a must! :P
@teochew dumplings

---------------------------------