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Guangzhou and Hong Kong-style wonton noodles have a few predominant characteristics: The wontons are predominantly prawn—with small amounts of minced pork, or no pork at all—traditional consisting of 70% shrimp and 30% pork. [7] It is served with smooth thin noodles cooked al dente, in a hot, light brown soup (prepared from dried flounder). [8]
It is commonly found in yum cha restaurants in Guangdong, Hong Kong, and overseas, as well as in cha chaan tengs. Chow fun, or stir-fried hor fun noodles, is any number of different individual preparations (and could be compared to the number of pizza varieties in United States cuisine). [1]
Singapore noodles are a Cantonese creation, and are common in Cantonese-style and takeaway restaurants in Hong Kong. [2] [3] The dish dates back to just after World War II, having been developed by Cantonese chefs who wanted ways to use curry powder—which had been introduced through the British colonies. [4]
Yi mein or yimian is a variety of flat Cantonese egg noodles made from wheat flour.They are known for their golden brown color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the lye water used in making the dough, which is then fried and dried into flat patty-like dried bricks.
The resulting noodle is lightly folded about three times. Traditionally, the noodles are finished with the addition of a warm, sweetened soy sauce just before serving. Cantonese/Hong Kong style cheungfan is usually lightly folded when there is filling inside. The actual noodle by itself has little flavor.
A bowl of thin noodles with sour wheat gluten and fish curd at a restaurant in Sham Shui Po A menu in a cart noodle restaurant in Wan Chai. Cart Noodles (traditional Chinese: 車仔麵; simplified Chinese: 车仔面) is a noodle dish which became popular in Hong Kong and Macau in the 1950s through independent street vendors operating on roadsides and in public housing estates in low-income ...
Beef tripe rice noodle in Ying Kee Noodle Shop, Hong Kong Ngau zap or ngau chap ( simplified Chinese : 牛什 ; traditional Chinese : 牛雜 ) is a Cantonese dish made of beef entrails. Good quality beef is chosen to stew with its entrails for a couple of hours.
Hong Kong Soya Sauce Chicken Rice and Noodle is a street food stall, one of over 6,000 such stalls within Singapore. It is owned and run by Chan Hon Meng, and has a signature dish of soy sauce chicken served with rice.