Luosifen from Guangxi’s Luobawang

This was my fourth time eating luosifen, and it was the best one so far, as had the punchiest taste, and was spicy enough to leave a warm sensation in my belly. Indeed, one could kinda smell the bamboo shoots from outside the packaging despite it being vacuum-sealed in a little bag and placed inside yet another sealed bag (be careful opening up the bamboo shoot packaging so as not to squirt the stinky juice all over the kitchen counter like I did tonight). The noodles in this one were skinny, but still needed 8-10 minutes to cook.