Hokkien Mee Suah - 福建手工面线

Mee Suah is a specialty of Xiamen, Fujian. It is a fine dried wheat noodle with a smooth texture and is used mainly in soup. It is a tradition for Hokkiens to eat it during important celebrative occasions such as birthdays, weddings and Lunar New Year.
 
面线是福建厦门的特产，是一种具有光滑质地的干麦面，主要是用于汤。福建人常在重要的庆祝场合，如生日，婚礼和农历新年享用面线。

Local Mee Suah - 国产手工面线

Vermicelli is Xiamen’s famous noodle specialty, made using high-grade flour with thin white texture. Vermicelli can also be boiled into a noodle paste. Such noodles rely mainly on the taste of soup, with shrimp, oysters, mussels and other delicious fresh quality  seafood to give a bowl of soup noodles its excellent flavour.
 
面线是厦门著名特产，用上等面粉制成，质地洁白纤细。面线糊，便是用面线煮成的糊，但讲究糊而不乱。面线糊，主要是依靠汤的滋味，以虾， 牡蛎，淡菜等味美质鲜的海产品熬汤制成面线糊，风味极佳。

Fresh Kway Teow - 新 鲜 粿 条

Kway Teow is produced using a powder made ​​from the rice, added with water, cooked into thin slices, and finally cut into strips and serve. Cooking methods include fried and boiled,  such as Char Kway Teow and Kway Teow soup.

粿条由大米磨成粉，加水制成浆后，再蒸煮成薄片，最后切成条状即成。粿条的煮法有多种，常见的有炒和水煮，如炒粿条和粿条汤。

Fresh Kway Teow - 新 鲜 粿 条

Kway Teow is produced using a powder made ​​from the rice, added with water, cooked into thin slices, and finally cut into strips and serve. Cooking methods include fried and boiled,  such as Char Kway Teow and Kway Teow soup.

粿条由大米磨成粉，加水制成浆后，再蒸煮成薄片，最后切成条状即成。粿条的煮法有多种，常见的有炒和水煮，如炒粿条和粿条汤。

Fresh Kway Teow - 新 鲜 粿 条

Kway Teow is produced using a powder made ​​from the rice, added with water, cooked into thin slices, and finally cut into strips and serve. Cooking methods include fried and boiled,  such as Char Kway Teow and Kway Teow soup.

粿条由大米磨成粉，加水制成浆后，再蒸煮成薄片，最后切成条状即成。粿条的煮法有多种，常见的有炒和水煮，如炒粿条和粿条汤。

Fresh Kway Teow - 新 鲜 粿 条

Kway Teow is produced using a powder made ​​from the rice, added with water, cooked into thin slices, and finally cut into strips and serve. Cooking methods include fried and boiled,  such as Char Kway Teow and Kway Teow soup.

粿条由大米磨成粉，加水制成浆后，再蒸煮成薄片，最后切成条状即成。粿条的煮法有多种，常见的有炒和水煮，如炒粿条和粿条汤。

Fresh Kway Teow - 新 鲜 粿 条

Kway Teow is produced using a powder made ​​from the rice, added with water, cooked into thin slices, and finally cut into strips and serve. Cooking methods include fried and boiled,  such as Char Kway Teow and Kway Teow soup.

粿条由大米磨成粉，加水制成浆后，再蒸煮成薄片，最后切成条状即成。粿条的煮法有多种，常见的有炒和水煮，如炒粿条和粿条汤。