I know many people zero in on the dry version of the noodles here because this stall is well known for adding a lot of black vinegar to give a tangy flavour. But I find that the way they prepare the soup, so rich from the concentration of minced pork, makes the soup version of the noodles a winner.
You can taste the freshness of the ingredients in every bowl. Even if you don’t really like liver, you must give the ones here a chance because they are cooked perfectly and are very soft, almost creamy.