Bak chor mee, literally "minced pork noodles" in Hokkien, is a quintessential Singapore hawker dish featuring springy egg noodles tossed in a robust sauce of vinegar, chilli, lard, and dark soy sauce, topped with minced pork, braised mushrooms, pork liver slices, and crispy fried sole fish. The dish is typically served dry (tossed), though a soup version with clear broth is also available. Each hawker has their own signature ratio of vinegar to chilli, making finding your preferred stall a personal quest for many Singaporeans. It is most associated with Teochew culinary traditions and is a staple breakfast or supper choice at hawker centres across the island.