没到过鼎丰家乡饭店，吃过那拥有年秘方，入口即化的拖地叉烧，就是白来了双溪威。那一条条烧得赤红油亮的叉烧，挂在铁勾上状似地拖，曾被著名美食家林金城评说：「瘦肉松，肥油化，肉质柔软似地拖，故取名为拖地叉烧。」

老板再发挥创意，把远近驰名的拖地叉烧，制成「高级版」古早味包子。为了让包子口感带有嚼劲，每天手工搓揉，包入内馅，所以每天只有200粒，售完即止。

If you have been to Sungai Way but never visit the Home Cooking Dishes to taste the famous signature Char Siew - roasted using that 45 years of secret recipe where the meat melts in your mouth, it is such as waste! The roasted Char Siew looks like a floor mop when hooked on the iron hook. The famous foodie Lin Jincheng once commented: "It uses the pork belly with little but even marbling of fat which keeps the meat is soft and tender." the owner unleashes his creativity by making the customary taste steamed bun filled with the famous signature Char Siew. To make the steamed bun bouncy, they knead the dough by hand and stuff the fillings every day. Hence, it is limited to 200 pcs per day while stocks last!