The dish Bar Chor Mee is more commonly spelt as Bak Chor Mee.
The Chinese characters for Bar Chor Mee are 肉脞面 (Hanyu Pinyin: Rou Cuo Mian).
Bar Chor Mee is 肉脞面 in Hokkien, Translated literally, it means Minced Meat Noodle. The proper pronunciation for minced meat in Hokkien should be read as Bar Chor and not Bak Chor, but locally it has been more commonly spelt as Bak Chor Mee.
This dish can be served dry or in soup. The preferred version for Bar Chor Mee is the dry version because it is the sauce that gives this dish its unique flavour.
Bar Chor Mee is usually served with Mee Pok although the stall owner will ask you whether you prefer Mee Pok or Mee Gia (Mee Kia). The bowl of Mee Pok is mixed with pork lard, chilli paste, ketchup, black vinegar, soy saurce. The ingredients added to the bowl of noodle are minced pork, pork slices, pork balls, pork livers, stewed shiitake mushrooms. Some will also give you a slice of dry salted fish.