Was ever an egg so beautiful? Cross-sectioned and exposed, the creamy, tangerine-orange center – encircled by the purest white – floats atop a dark slick of charred garlic oil. This is the Special Akamaru (RMB 55), a formidable tonkotsu (pork bone) broth cloudy from fat and splashed with a carmine red miso paste, julienned tree ears, chopped scallions, two sheets of seaweed, six slices of pork, and that stunning half of egg on black oil.