頭骨肉老店

For a relatively remote location, the parking situation is still decent. After queuing to order, you can take a seat or get takeout. I waited about ten minutes around noon today.

There are no paper menus; the wall and counter have most of the items listed, but you still need to listen carefully to what the people in front of you are ordering to know what to choose.

The boss lady is really impressive; she can remember everything you order. When you order three-layer pork, she even confirms the fat and lean ratio. The staff's attitudes are all very good.

For the dry noodle dishes, the noodles for the oil noodles, spring noodles, and egg noodles are just different, but all the seasonings are great, and the saltiness is just right.

The braised dishes are delicious, especially complemented by the restaurant's chili sauce.

What’s particularly special is that the pork head meat and three-layer pork are tender and not dry.

My favorite is the pork liver soup and the pork head meat soup; the broth is rich with no fishy taste. No wonder so many people directly order the soup noodles.