The powder noodle restaurant that focuses on the sand is one of the fixed late-night canteens of my university era. The interior decoration is simple and there is no excessive decoration. There are many branches in Macau, there are many varieties of noodle soup, the production volume is large and affordable, and the serving speed is fast. (In the past, the Taipa store also served a variety of dishes, and the Kyoto bone rice I was thinking of! Later, after the Taipa store closed, the red panda no longer served meals, and I never had the taste of the Kyoto bone.) Red panda's scorpion (that is, Laksa, From Southeast Asia) taste has been improved, less spices. To a certain extent, Nanyang characteristics are retained, but it is very different from the traditional sands of Singapore and Malaysia, and more local taste. The soup base is made of shrimp, chicken, coconut milk, and exudes a faint coconut milk fragrance. It seems rich and greasy, but it is refreshing and mellow. The soup base has two flavors: original and spicy, and diners can also match oil noodles, rice noodles, rice noodles or rice noodles according to their favorite taste. The original soup base is milky white, gentle and smooth; the spicy soup base tastes more rich, fresh, sweet, salty, spicy. There are two branches that often go to, one in Xinma Road, the other in Youhan, the locals who patronize Youhan are mostly, the service attitude is actually better, the human touch is stronger, the taste is the same, I think it is the same.