This no-frills shop near the train station has been famous for their migao, or rice cake, since 1955. Glutinous rice mixed with dried shrimps and shallot is steamed in ceramic ramekins as opposed to bamboo tubes. The rice cake is then turned out onto a serving plate, drizzled with braised pork sauce, topped with pork floss and pickled cucumber. Pair it with the herbal soup known as si shen tang, or pork intestine vermicelli soup as accompaniment.