Che Tsai noodles are a low-cost specialty in Hong Kong, which appeared in the 1950s. The wooden carts that sell cha boy noodles are filled with metal "cooking grids" that contain soup, noodles, and ingredients, and customers can freely choose the noodles, ingredients, and soup, and they can usually eat a full meal for more than 10 yuan. Later, street vendors disappeared, and Che Tsai noodles became a feature of tea restaurants and canteens, and there were also small shops specializing in Che Tsai noodles, and the ingredients became more and more abundant, from noodles to soups.

Opened in 1979, Qianse Che Tsai Noodle is an authentic and long-established brand, and has been featured in Michelin-recommended street food for three consecutive years. The signature brine sausage, radish, beef brisket, pork intestine, and secret sauce are delicious for ordinary people. There are a total of 6 kinds of noodles, oil noodles, coarse noodles, fine noodles, pho, rice noodles, rice noodles, starting from 8 yuan. With three toppings, you can eat a bowl full of cha boy noodles. You can also eat a lot of "heavy flavors" here, the soup base is added with hot sauce, and then paired with marinade, which is absolutely "burning". The pork intestines are extremely flavorful, and the marinade is even more crispy and delicious after ringing the bell and inhaling the marinade, so don't miss it.

Although the store is small, with only a few tables, it still attracts many neighbors to wait in line for food. The waiter is very quick with his hands and feet, so it is recommended to think about the base and side dishes in advance to avoid being rushed due to difficulty in choosing.