Wonton noodles (Zhusheng noodles)
The south is not a region where noodles are the staple food, but wonton noodles are a favorite noodle dish in Guangdong. In the 60s of the last century, the wonton noodles sold in Guangzhou were called "big use" and "fine use" according to the different sizes, and the cooked wonton was like a blooming hibiscus flower, so it was also called "fine rong", this name only exists in Hong Kong at present, and Guangzhou has almost disappeared. Wonton is actually the Cantonese name for "wonton", but the two methods are completely different. The wonton dough tastes soft, and the wonton skin is soft and hard between the wonton skin and the dumpling skin, which is transparent but not soft and chewy, and the secret is to add egg liquid when rolling the wonton skin.
After the wonton noodles entered Hong Kong, they became a Hong Kong-style wonton noodles and innovated. On the basis of wonton noodles, crab roe is added to the filling, and when you bite, you can feel the crispness of the "squeaky and squeaky" crab roe, which becomes the finishing touch, and the gourmand Cai Lan said that "wonton noodles should still be eaten in Hong Kong". The wonton is the size of a baby's fist, and the filling must contain whole shrimp, which is round and plump. With bamboo noodles as a base, the taste is chewy. The soup base is the essence of the whole bowl of wonton noodles, which is made by boiling pork bones, dried fish and shrimp skin. The most authentic soup base is soy sauce-colored in the whole pot, but it is clear and clear when scooped, and it is still fragrant without adding MSG. Coupled with a little pepper, a mouthful of hot soup in winter fills the whole body with a warm feeling.
Eating wonton noodles needs to be orderly, such as eating them like ordinary noodles, but you can't eat the essence of wonton noodles. Take a bite of wonton first, feel the umami of the shrimp, then take a bite of noodles, and when the light alkaline smell hits, take a sip of noodle soup, and a trace of sweetness remains on the root of the tongue, which makes people have an endless aftertaste. In addition to being cooked with noodles, wonton can also be fried and served with sauce for a delicious snack. Chusheng noodles are unacceptable to many mainland tourists, but wonton noodles are not difficult to taste and are worth trying.
Recommended Stores:
Mai Wen Ji Noodle House
Business district: Mong Kok/Yau Ma Tei
HKD 35 per capita
Address: G/F, 51 Bladder Street, Jordan
Phone: 85-27365561
Opening hours: Monday to Sunday 12:00 - 00:30
Interlocked: No
Ho Hung Kee (2015-2018 Michelin One Star)
Business district: Wan Chai/Causeway Bay
Per capita: HKD 50-100
Address: Shop 1204-1205, 12/F, Hysan Place, 500 Hennessy Road, Causeway Bay
Phone: 85-25776060
Business hours: Monday to Sunday 11:30-23:00
Chained: Yes
Liu Sen remembers the noodle family
Business district: Sham Shui Po
HKD 35 per capita
Address: G/F, No. 48 Kweilin Street, Sham Shui Po
Phone: 85-23863533
Opening hours: Monday to Sunday 12:00 - 22:00
Interlocked: No
Dip Boy
Business district: Central/Admiralty
HKD 40 per capita
Address: Ground Floor, 98 Wellington Street, Central
Phone: 85-28506471
Opening hours: Monday to Sunday 09:00 - 22:00
Chained: Yes
Huang Zhiji
Business district: Wan Chai/Causeway Bay
Per capita: HKD 50-100
Address: 1-2 Floor, Vian Commercial Centre, 500 Jaffe Road, Causeway Bay
Phone: 85-28689662
Opening hours: Monday to Sunday 11:00 - 23:00
Interlocked: No