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The dish is notable for its peculiar method of cooking, as the noodles are boiled with a small wooden lid floating in the cooking pot. The lid, typically made of fir, is said to impart a particular aroma on the noodles. Pot-lid noodles are typically served with toppings such as pork, eel, vinegar, soy sauce, garlic, and scallions. [1]
The name banmian (board/block noodle) came from the Hakka method of cutting the noodle into straight strands using a wooden block as ruler. In Hak, some might call it Man-Foon-Char-Guo (麵粉茶粿) or Dao-Ma-Chet (刀嬤切).
Pot Rice was later manufactured by Unilever and Knorr when the Pot Noodle brand went through a series of acquisitions and takeovers in the 1990s. Posh Noodle was a variation on the typical pot noodle, consisting of thinner, ramen like noodles and available in three Asian themed flavours, launched in 2003. [15]
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Oyster vermicelli or oyster misua (traditional Chinese: 蚵仔麵線; Taiwanese Hokkien: ô-á mī-sòaⁿ) is a kind of noodle soup originating in Taiwan. [1] Its main ingredients are oysters and misua (Chinese vermicelli). One of the famous places serving this is in Dihua Street, Dadaocheng, Taipei.
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