pieces), eggs and vegetables. A popular dish in Chinese restaurants throughout Sarawak, another variant () utilises egg noodles which have been fried to a crisp, and then immersed with the gravy and ingredients. Tuaran mee () is a speciality of Tuaran town. This dish of wok fried fresh handmade noodles is well known in the nearby city of Kota Kinabalu as well as in neighbouring Tamparuli town, where the localised adaptation is called Tamparuli mee (). The noodles must first be toasted with oil in the wok to prevent it from clumping together, then blanched to reduce the stiff crunchy texture from toasting. The final step involves stir frying the noodles to a dry finish with eggs, vegetables, and meat or seafood. Wonton Mee () - thin egg noodles with wonton dumplings (), choy sum and char siu. The dumplings are usually made of pork or prawns and typically boiled or deep fried. The noodles may be served in a bowl of broth with dumplings as in the traditional Cantonese manner, but in Malaysia it is more commonly dressed with a dark soy sauce dressing, with boiled or deep-fried wonton dumplings as a topping or served on the side in a bowl of broth. Variations of this dish are usually in the meat accompaniments with the noodles. These may include roast pork (烧肉), braised chicken feet, and roast duck (燒鴨). Yam rice () - savoury rice dish cooked with taro, Chinese sausage, chicken, dried prawns and mushrooms. It is often served as an accompaniment for dishes like bak kut or yong tau foo. Yau Zha Gwai or Eu Char Kway or You Tiao ( or ) - a version of the traditional Chinese crueller, which is a breakfast favourite. It can be eaten plain with a beverage like coffee and soy milk, spread with butter or kaya, or dipped into congee. It is shaped like a pair of chopsticks, stuck together. The name itself amusingly translates into "greasy fried ghosts". Yong tau foo () - tofu products and vegetables like brinjals, lady's fingers, bitter gourd and chillies stuffed with fish or pork paste. Originally developed in Ampang, Selangor, it is a localised adaptation of a Hakka dish called ngiong tew foo (stuffed tofu with ground pork paste) and is usually served in a clear broth. Yusheng () - a festive raw fish salad, also pronounced yee sang in the Cantonese