[2] Cooking misua usually takes less than two minutes in boiling water, and sometimes significantly less.

The first is plain, while the second has been steamed at high heat, caramelizing it to a light brown colour.

[citation needed] Misua is cooked during important festivities, and eaten in China as well in Cambodia, Malaysia, Indonesia, Singapore, Vietnam, Brunei, Thailand, Myanmar, and particularly in both Taiwan and the Philippines.

[citation needed] Misua signifies long life in Chinese culture, and as such is a traditional birthday food.

[3] It is usually served with ingredients such as eggs, tofu, bell peppers,[3] oysters, pig's large intestine,[2] sponge gourd (known as patola in the Philippines),[4] shiitake mushroom, beef, shallots, or scallions, roasted nuts or fried fish.