Vermicelli Sausage 粉肠
Vermicelli sausage (pork intestine) is a classic bak kut teh favourite for its uniquely soft, yielding texture. Prepared with care and simmered in the herbal broth, it takes on the deep savoury aroma of the herbs and becomes wonderfully tender.
A prized traditional cut for those who know their bak kut teh, served fresh in Johor Jaya.
Highlights
Soft, yielding texture
Carefully prepared and slow-simmered
A traditional bak kut teh favourite
粉肠是肉骨茶里风味独特的传统部位，口感软嫩顺滑。用心处理后在药材汤里慢煮，吸足汤头的咸香药材味，变得格外软糯。
懂得欣赏肉骨茶的人最爱的传统部位之一，在新山柔佛再也新鲜上桌。
特色
软嫩顺滑，口感独特
用心处理，慢火熬煮
肉骨茶传统名品
