an HK favorite: 云南米线 [yunnan noodle soup]
譚仔米線 [Tan Chai/Tsai mai-seen]
云南米线 Yunnan rice noodle [mandarin: yunnan mixian / cantonese: yunnan maiseen]
Noodle soup inspired from the 云南 Yunnan Province in China. Known for its spiciness, from the 麻辣 (ma-la) family of numbing-your-tongue spices.
Order from no-spice at all to 特辣 (supreme-spice). Customers are warned not to change seats after placing order, b/c you can’t see the spiciness in the broth, and accidentally placing a 大辣 (da-la, big spice) bowl in front of a 小辣 (xiao-la, small spice) customer would be a very rude-awakening!
Served with rice noodle and choices of beef, chicken, pork, pork belly, liver, bean sprouts, green onion, cabbage, etc.
Also, known as a Tan Chai-exclusive, 湖南 土匪烤雞翼, Hunan bandit chicken wings. Named after the bandits who would overturn and rob the carriages traveling from the Middle East to China carrying Middle Eastern spices for trade, eventually using these spices to marinate their food [reason why there's a hint of cumin!].
FYI
譚仔米線
@
about a dozen locations all over Kowloon & the New Territories;
visit their wiki page for a list of locations:
mmmm, I cannot find the words to describe how delicious this sounds…especially since you’ve already described it so scrumptiously! rather, i have included a link to provide visual appeasement