HengHwa mee sua (thin, salted wheat flour noodles) and bee hoon (rice vermicelli) are thinner than what I am used to.

Like the pah mee, the mee sua and beehoon are cooked in a rich seafood broth. They are however left to simmer and served "dry", giving them a much more intense flavour.

If you ever get invited to a home cooked HengHwa meal, do not be paiseh and say no when they ask if you would like more fragrant fried peanuts and seaweed on your noodles.

The seafood is actually a famous local produce of Putian. It is great as a snack on its own or as a finishing touch.

J loved the spicy and garlicky notes of their stir-fried flower clams (la-la). Let's just say the Koreans really love these two flavour profiles!