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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Chaozhou/Southern Fujian — diaspora across Southeast Asia
II
Description
Pork and prawn filling seasoned with five-spice, soy, and water chestnuts, wrapped in tofu skin (fu pei) and deep-fried until golden and crunchy. A signature Teochew and Hokkien appetiser served with a dipping sauce of sweet soy and chilli. Called ngoh hiang in Hokkien dialect.
III
The Thread
—Vietnamese cha gio spring rolls
—Filipino lumpia
—Indonesian babi guling roll
IV
Flavour Context
Five-spice warmth, porky richness, prawn sweetness all encased in shatteringly crisp tofu skin
Pillars V — VII
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