Eating noodles is not only good for the stomach and intestines, but the taste is changeable. If you happen to go to Hong Kong, it would be a pleasure to find a local noodle shop recommended by Michelin, which is cheap and good quality. This year, many Hong Kong noodle shops are newly selected in the "Michelin Guide Hong Kong Macau 2012". Among the hundreds of noodle shops, find the one you love and taste the Michelin-class delicious noodles. But the world is unique to Hong Kong.

Noodles originated in China

Noodles originated in China and have been made and eaten for more than 4,000 years. Noodles are a kind of healthy food that is simple to make, convenient to eat, and rich in nutrition. It can be both a staple food and a fast food. Has long been accepted and loved by the people of the world.

Noodles are made of grains or legumes flour and water to grind into a dough, then either pressed or rolled into slices and then cut or pressed, or using means such as rubbing, pulling, kneading, etc., into strips (or narrow or wide, or Flat or round) or small slices, and finally cooked, fried, braised and fried.

Hong Kong Noodles History

The long history of eating noodles, of course, has produced a variety of production methods, and developed the production methods of rolling, stretching, cutting, cutting, pulling, pressing, rubbing, pulling, twisting, picking, and slipping, as well as steaming, boiling, frying, etc. The preparation methods of frying, frying, braising, braising, mixing, brazing, roasting, dry fishing, etc. have evolved into flavor noodles everywhere.

In Hong Kong, noodles are presented in different forms, with different auxiliary materials and seasonings, in different shapes and endless flavors, even mentioned in the documentary "China on the Bite of the Tongue" not long ago. Why not follow us to "taste" this unique Chinese cuisine.

Kun Kee Super Refreshing Bamboo Noodle Rising Star

Although hand-made Zhusheng noodles is time-consuming and laborious, there are still people willing to make it. Kun Ji, which opened 2 years ago, is the new force of Zhusheng noodles. The brother of the owner, Li Sheng, opened a Zhusheng noodle shop in Guangzhou 9 years ago. So the secret recipe for noodle making was brought to Hong Kong. The noodles were made with high-gluten flour, a lot of eggs and a small amount of alkaline water. The noodles were refreshing and eggy, but without alkali water taste. They were served with homemade fish soup and shrimps. No way.

Fried bamboo noodles with shredded pork, fried bamboo noodles are quite large, can be shared by 2 people, daily limited supply; signature prawns and oyster sauce noodles, bamboo noodles and prawns, the taste is extremely fresh, the noodles are refreshing and refreshing. Cheeks; braised pork noodles with braised pork belly, braised pork belly with a secret marinade sauce until delicious, the mouth is very smooth; fish roe scallops and shrimp wonton noodle soup, which looks like fish eggs is wonton, homemade with fish roe and scallops , Delicious and strong...

Ho Mong Kok Noodle Shop specializes in bamboo noodles

Homemade bamboo liter, old-school fried sauce is fragrant and slightly spicy

When you pass by Mong Kok, be sure to pay attention to this shop! The 41-year-old Hao Mong Kok Noodle Shop specializes in bamboo noodles. The shop is downstairs and the workshop upstairs. The homemade bamboo noodles are fresh daily. The noodles are sticky. Recommended by Michelin. Pork knuckle or wanton noodles, in fact, the fried noodles are the best. Almost every table is ordered. The fragrant and slightly spicy fried sauce is an old-fashioned way. You can rarely eat it in other places. The fried noodles are sweet and spicy, and they are made from shredded pork with hoisin sauce, chili sauce, garlic and pepper.

Among the other delicacies in the store, pig trotters noodles, fresh and plump pig trotters, melt in the mouth, the noodles are dipped in the broth of trotters, which is delicious and smooth; fresh fish porridge, thick porridge, sweet; fresh Shrimp wontons are delicious; snack pork knuckles are so simmering and delicious...

Yuan Zu-class Bamboo Noodles Liu Senji

Three generations of operation, simple is the most delicious

Liu Senji has been in business for three generations, and he is already the ancestor of Zhusheng noodles. Mr. Liu, the second generation descendant, insisted on making bamboo noodles by hand for many years. The noodles are made of Canadian flour, duck eggs, eggs and Chencun alkaline water twice a day. The noodles are soft and soft and have no alkali water taste. Sprinkle with home-baked prawns, the umami taste doubles; take another sip of the clear soup made of dried prawns, land fish and pork bones, simple and delicious.

In Hong Kong, the wonton noodle shop that supplies traditional noodles made with bamboo liters is rare and rare. Liu Sum Kee is the only one remaining. From the cart stall to the shop, I have been in business for more than 40 years, relying on this bowl of wonton noodles with good soup, crisp noodles and fat pork. Shrimp noodles have a lot of prawns, and the noodles are fished with lard. It is orthodox and delicious. If you don’t have the guts to try it, please buy vegetable oil in the store. Bamboo noodles are served with straw mushroom soy sauce. It is moist, sprinkle with shrimp, mix well, and eat. It is especially delicious; beef fennel noodles or noodle soup are also very popular with customers. If you think that beef fennel is not enough, you can order a dish of pure ingredients, including goose intestines, vermicelli and pork belly . Black scallion noodles with ginger and green onions, black beef venetian leaves are not bleached, with shredded green onions and a little chili soy sauce, the most delicious food, generally rare in noodle stalls; pure oyster sauce with mushrooms, thick shiitake mushrooms, simmered in oyster sauce for two or three hours, good Smooth; Shrimp wonton noodles follow the traditional method. Put the wonton on the bottom and put the bamboo noodles. However, the weight of the noodles is larger than the thin yong (normal wonton noodles), and there are 5 wontons. "Zhongyong", all wontons and dumplings are now called baobao, so that no water will leak out. The necessary sauces for noodles include light soy sauce and vinegar, as well as sauerkraut to stimulate appetite.