In the 50s, when many refugees poured into Hong Kong, street vendors pushed carts with simple stoves and ingredients, ready to cook, which is the prototype of today's "Che Tsai Noodles". The ingredients are generally the so-called "lower column goods", such as fish balls, beef balls, pig red, pig intestines, etc., and the profits are very thin. However, popularization does not mean that it is unhealthy or tastes bad, and Che Tsai noodles have been passed down to this day as a "pingliangzheng" snack that everyone can eat.

When you come to Hong Kong, you will find that 711 definitely does not represent Che Tsai noodles. Tucked away in the alleys of Fuk Man Road in Sai Kung, Song Kee has been a well-known shop on the island from a food stall in 1978 to a Hong Kong-style tea restaurant. Ordering food in Songji is somewhat similar to Subway, first choose the bottom of the noodles, and then choose the ingredients, single, double, and triple are frugal, with a low cost of HK$25 per person. In front of the transparent window, you can see the whole process of making car noodles.

If you want to bypass "customization", you can also opt for in-store signage. The signature Four Treasures Noodles consist of pork knuckles, large intestines, beef tendon belly, tripe and green vegetables, while Nian Nian Good Luck Noodles include beef tendon belly, tripe, beef shutters, beef balls and green vegetables. The large intestine of the pig is pretreated cleanly, there is no fishy smell, the brine is rich, and the large intestine is soft but chewy; The offal stewed in Songji is soft and delicious, and the soup is delicious enough. However, the taste of beef tendon balls is more like a ball of flour and lacks the flavor of cow, so it is not recommended here.

When you arrive in Sai Kung, in addition to the must-eat seafood and Mun Kee desserts, Songji Che Tsai noodles should not be missed, take a rest here after going to the island, and then start a journey to the mountains and sea!