煙燻山豬肉和牛雜粉 Sinalau Bakas & Ngiu Chap - Aborigine Wild Boar & Beef Noodles

煙燻山豬肉和牛雜粉 Sinalau Bakas & Ngiu Chap - Aborigine Wild Boar & Beef Noodles

沙巴杜順族群烹調山豬肉依然延續老方法，火烤、盐渍、烟熏，用牙签把肉戳了送入嘴巴，最能品尝到岁月对食物的美意——大自然加工，不变的滋味最可贵。亞庇是馬來西亞牛雜粉的重鎮，海南人本來在原鄉就对牛杂情有独钟，賣相縱使不友善的“牛下水”，偏偏海南人把它们当宝，不惜耗费时间去清洗和焖煮，通过一道道工序，将它們熬制成平民的牛雜饗宴，一碗牛雜粉是味觉上旧爱新欢分甘同味的成就。

The Sabah Dusun tribe follows traditions closely as well, the time-honoured way of curing, smoking and barbecuing wild boar is still being followed. It's best enjoyed the way nature intended, without cutlery. In Kota Kinabalu, Ngiu Chap (mixed cow parts) noodles articulates local delicacy Sabah Beef Noodles better. As its colloquial name suggests, beef tripe, tongue, spleen, tendon, etcetera are cooked the traditional Hainanese way.

Legend Sinaran Bakas (Gerai C)
Sinalau Park, Jalan Ranau Tamparuli, Sabah
創始 Since 2009

精華冰室 Kedai Cheng Wah
Taman Che Mei, Penampang，Kota Kinaablu
創始 Since 1961

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