This shop opened its doors in 1976 and the interior exudes a rustic flair thanks to latticed windows, wooden furniture and grey brick walls. There is only one thing on the menu – pork offal and blood curd noodle soup, with a choice of large intestine, small intestine or both. The pork bone broth is laced with a spicy marinade for extra depth. The offal is well prepared and perfectly cooked; a sprinkling of garlic greens boosts the aromas.