It's interesting how the different kinds of chili pots in Chinese cuisine can taste so different based on the region they're from, even though it probably looks very similar to many people

This was quite light actually, and there's a mild sourness from various preserved veggies alongside the heat which was significantly less intense than it seemed. The minced meat had a bit of dandanmian flavour GG on, in terms of the nuttiness

The beef was tender but not very worth 5nett, not at a hawker centre at least.
Despite it being called dry, it's only relative to the rest. it's still a broth rather than a sauce. The noodles had a very good bite though, but it doesn't catch the thin broth well