 Chef making the noodles in the traditional method | |
| Type | Cantonese noodles |
|---|---|
| Place of origin | China |
| Main ingredients | Flour, eggs (traditionally duck eggs) |
| Jook-sing noodles | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 竹昇麵 | ||||||||||||||
| Simplified Chinese | 竹升面 | ||||||||||||||
| Jyutping | zuk1 sing1 min6 | ||||||||||||||
| Literal meaning | bamboo rise noodle | ||||||||||||||
| |||||||||||||||
Jook-sing noodles is a rare type of Cantonese noodle found in some parts of Hong Kong, Macau, and some parts of Canton in Guangdong province, China.
The noodle is made with eggs, traditionally made with duck egg, and is considered one of the rarer noodles in existence. Historically the chef rides a bamboo log to press the eggs, flour, and other ingredients together. As of 2008 in Hong Kong, only a few restaurants are left that make the noodles in the traditional manner.[1]
One of the noodle's most popular combinations in a dish is jook-sing wonton noodles (竹昇雲吞麵).[1]
