早年粿汁在潮汕是一道很经济的小吃，潮汕移民南来把家乡的卤水和嗜吃猪内脏的饮食习惯带到新加坡。本地各个粿汁摊研制卤汁秘方，延续卤味香。主持人和杨建忠用纯米浆蒸制和烙制出最古早的粿片，还原米香四溢的粿汁。
Kuay Chap was an economical snack in Teoswa in early years. Immigrants from Teoswa brought over their local braised liquid and love for pig's innards to Singapore. Each local stall has their own braised liquid recipes. Host Yi Feng and Chef KT recreate the old taste of Kuay Chap with pure rice milk.
