The ipoh ones boiled with chicken stock. That's sweetier.
i prefer bean sprout tails plucked clean, fresh off the wash, drained dry, and stir fried for 69 seconds with wok hei. must be crunchy. cannot be overcooked. if there's one tail visible on the plate, i will send it back.
these two done with high quality prep.
this one has too many roots unpicked, plus too watery. and another overcooked until yellow and translucent. i'm sextremely picky on bean sprout dishes.