Until today, I’d only had fishball noodles maybe less than 5x in my life. But that’s because I’d only ever had it in the form of alkaline noodles drowning in clear flavorless broths and accompanied by springy yet not very flavorful balls of starch. I never knew they could be served this way i.e. with a spicy, vinegary sauce and with so many different kinds of fishball and fish dumpling things.