text: Bian Nyuk (also known as 扁肉) — meaning 'flattened meat' in the Foochow dialect, is a cherished dish in Sibu, celebrated for its rich Foochow culinary heritage. This delightful wonton-type dish features a thin and translucent skin called yanpi, which is meticulously crafted without the use of alkaline water, giving it a unique ability to melt in your mouth. Unlike traditional wontons, Bian Nyuk boasts thinner skin and a lighter, less greasy texture. It is typically filled with lean and finely minced pork, resulting in a delicate texture and exquisite taste. Often enjoyed alongside another Sibu breakfast staple, Kampua noodles, Bian Nyuk comes in both soup and dry-tossed variations. Served in various flavours, including the classic white and savoury black with dark soy sauce.
  Bazhen Soup (also known as 八珍汤/八珍药 or Bek Ding Yuok or Eight Rarity Soup) — one of the well-known herbal soups in Sibu. Many people love to drink it since young. It is made up of two recipes of soup, Sijunzi Soup (Four Gentlemen Soup) and Siwu Soup (Four Substance Soup). The Codonopsis, Atractylodes, Poria and Licorice in the recipe are the ingredients from Sijunzi Soup. While the Shudi, Baishao, Angelica and Chuanxiong are the ingredients from Siwu Soup. These eight types of Chinese herbs add up to become Bazhen Tang, which traditionally help to nourish qi and blood, strengthen the spleen and stomach, and relieve fatigue. Bazhen Soup should be evenly proportioned with sufficient ingredients to make the taste authentic. When paired with Fuzhou longevity noodles, it turns into a delicious dish. Bazhen soup packed could be purchased easily from traditional Chinese herbal shops in Sibu town like Poh Guan Hong and Chew Hock Choon.