One of the dishes I use to have quite a lot whenever I visited China was the 番茄炒蛋 (“Egg with Tomato”). A simple stirfry of fluffy eggs and soft, juicy wedges of tomatoes, it’s the kind of comfort food I frequently seeked out, especially during the colder months. And I always had it cooked fresh with a bowl of hot rice.
Recently, I found a stall inside Bedok Interchange Hawker Centre that specialises in mainland dishes, and they happen to serve the same 番茄炒蛋 with noodles. It’s a combo that works well too because the soup becomes sweetened a little by the tomatoes.
The stall also has about half a dozen 小菜 (appetisers) on display that you can pick - they make a good side dish or an appetising snack with beer. I tried the crunchy strips of pig’s ears tossed in a mild “ma la” dressing and found it really addictive.