What do char kway tiao, or luak, bak chor mee, and Teochew style steamed fish have in common, apart from being Teochew?
Don't know? What if I remove steamed fish from the list, and add or nee, chai tow kway and yam mooncakes? Is it obvious now?
Ladies and gentlemen, all these Teochew dishes have lard – lots and lots of glorious lard!
Wait a second . . .
There's LARD in Teochew steamed fish?