百子櫃 ›
Thin translucent noodles extruded from mung bean starch, sold dried in small bundles. They contribute no flavour of their own but soak up the broth greedily, turning slippery and light, and are what turns a quick rolling soup (滾湯) into a meal; they go in for only the last few minutes so they do not turn mushy.
Nature · neutral Flavour · sweet、bland
In Cantonese home cooking glass noodles are valued less as a tonic than as an easily digested carrier of the broth's flavour, making a light soup substantial enough to serve as a meal.
Soak in cold water for 30 minutes until soft and snip into lengths; drop them in for the last 2 to 3 minutes only, or they go mushy.
山東龍口、招遠一帶（龍口粉絲原產地） — AU retail is Longkou-style mung bean vermicelli (Double Pagoda, Osha brands)
Common at Asian grocers · A$0.74–0.87 / 100g
Double Pagoda Longkou 500g $3.69 (sale, was $4.49); Osha Premium Longkou 400g (8 bundles) $3.49
“Just off the stove — drink it while it is hot.”
“Heaty? Then this is the pot.”
“Heaty? Then this is the pot.”
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.