For this bowl, we went with the homemade spicy soup as base and picked the mi xian with double bursting fishballs. It comes with vinegar added, but you can request to separate them. While this broth packed quite a heat, I still prefer the superior soup for its depth of flavour. Honestly wasn’t expecting much of these fishballs, but they were generously filled with savoury fishroe. Mi xian was like in our other bowl - good textured and smooth. Just thought it was a teeny bit pricey.