Ning Chuan Zu Yao Yu Wan

Despite a somewhat dated interior, this shop, founded in the 1990s, remains a hit courtesy of its fish ball soup: fish is deboned, pounded and hand-squeezed into pristine globes before being stuffed with savoury pork filling. The broth is loaded with umami thanks to dried seafood. For a more filling meal, order velvety glass noodles and bouncy pork intestine on top, or their pan-fried buns. Come early as some items tend to sell out.