Shenzhen | Wangwang Luosifen

As soon as you walk in, you're greeted by a display of abundant ingredients: fried eggs, pig trotters, pork intestines, chicken feet, duck feet, tofu puffs. The owner says these are never enough to meet the demand every day. We ordered two types of Luosifen: the pot-roasted Luosifen and the char siu Luosifen, along with some must-have snacks to go with the noodles. Each bowl is generously packed with ingredients. The noodles are chewy and springy, offering a delightful texture. The pot-roasted topping is both crispy and glutinous, paired with a fried egg larger than your face that soaks up the broth—one bite and it's absolutely heavenly. The char siu is on the lean side, making it less greasy, and it pairs perfectly with the soft and sticky tiger-skin pig trotters. If it weren’t so far away, I’d want to eat here every day. There's also a self-service condiment station nearby, kept fresh in a refrigerated counter. You can add as much as you like, but remember not to waste!