@hooiyewlim 13 September 2025 more from that month

Xiao Chang Sha Fresh rice noodles with braised pork belly and preserved mustard greens

Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant. Recently, a new stall called Xiao Chan Sha opened in the food court. It is time to try the new stall.

This time, I ordered a Fresh Rice Noodles with Braised Pork Belly & Preserved Mustard Greens from the Xiao Chan Sha stall, which cost RM16.50 per bowl. The dish features a hearty noodle soup that combines smooth rice noodles with the deep, savoury flavours of Hunanese-style braised pork. The main topping is Braised Pork Belly. The pork is slow-cooked until tender with preserved mustard greens (梅菜 or 酸菜). This pairing is classic in Chinese cooking, where the fatty richness of pork belly is cut through by the slightly sour, salty, and aromatic greens. The side condiments include cucumber (for freshness), garlic and red chilli (for heat and sharpness), and crispy pork lard (for crunch and extra porky depth). However, I decided to only hah cucumber and pork lard, which still provided a refreshing and crunchy contrast. When eaten together, each bite offers a mix of tender meat, slippery noodles, fragrant broth, and crunchy toppings. This dish draws from the culinary traditions of **Hunan (Xiang) cuisine**, where preserved vegetables and pork are often paired. Hunan food is famous for being fragrant, spicy, and hearty, often using pickled ingredients to enhance flavour. The combination of pork belly with preserved mustard greens (梅菜扣肉 or 酸菜扣肉) has roots in Southern China, especially in Hakka and Hunan kitchens. The Hakka version is usually steamed until the pork belly becomes melt-in-mouth soft, while the Hunan style tends to lean more toward robust seasoning with chili, soy, and preserved vegetables. In Changsha (the capital of Hunan), rice noodles are a breakfast and all-day staple, much like how Malaysians enjoy wantan mee or nasi lemak. Vendors began topping rice noodles with braised meats and preserved vegetables for a more substantial and flavorful meal, giving rise to variations like this. In Malaysia, stalls such as Xiao Chang Sha recreate this homestyle comfort food, catering to local tastes by providing extra condiments like cucumber, garlic, chili, and pork lard to let diners adjust the flavor and texture themselves.