Crispy fried noodles that soften quickly in boiling hotpot broth.
Ingredients
Wheat flour, eggs, water, salt, oil.
Texture / Bite
Crispy dry; soft and chewy once cooked.
Cooking Method & Time
Cook directly in hotpot broth for 30s – 40s.
Storage / Shelf Life
Room temperature: 2 weeks.
Best Paired With
Hotpot, soup bases, family sharing meals.
Packaging
500g–1kg packs.
