×Wuxiang (five-spice roll)

Why you must eat itPork, onion and water chestnut seasoned with five-spice powder, rolled long and thin in beancurd skin and deep-fried — a Minnan staple. Crisp skin, the inside kept moist by meat juices and onion sweetness. Sliced and dipped in sweet-chilli or garlic vinegar. Fresh from the fryer the aroma lifts, and it suits buying one at a time in a market corner and eating on the move. The "wuxiang" (five spice) of the name comes from the spice mix — like the crab-less oyster omelette, a fragrance's name become the dish's.