Cart noodle
| Cart noodle | |
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A store selling cart noodle in Hong Kong | |
| Type | Noodles |
| Course | Main course |
| Place of origin | Hong Kong |
| Serving temperature | Hot |
| Main ingredients | Flour, egg and depend on toppings |
 Cookbook:Cart noodle  Cart noodle | |
| Cart noodle | |||||||||||||||
| Traditional Chinese | 車仔麵 | ||||||||||||||
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| Simplified Chinese | 车仔面 | ||||||||||||||
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| Alternative Chinese name | |||||||||||||||
| Traditional Chinese | 嗱喳麵 | ||||||||||||||
| Simplified Chinese | 嗱喳面 | ||||||||||||||
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Cart noodle is a kind of à la carte noodle which became popular in Hong Kong in the 1950s through independent street vendors operating on roadsides and in public housing estates in low-income districts, using carts.[1] Many street vendors have vanished but the name and style of noodle endures as a cultural icon.[2]
History
With many immigrants arriving from mainland China during the 1950s, hawkers would sell food out of a cart roaming the streets.[1] Some vendors specialising in cooked noodles would sell them with an assortment of toppings and styles.[3]
Historically, the cart frames were assembled out of wood with metallic basins. It allowed the heat inside to cook the ingredients. In the old days, it was possible to receive large quantities for a cheap price. The noodles were considered "cheap and nasty". Cost was generally low to appeal to the average citizens. It was known for its poor hygiene. As such, they were also commonly referred to as "filthy noodle" (嗱喳麵). Since hygiene standards rose, many street vendors (licensed or otherwise) have vanished.
Legacy
The name and style of the noodle endures, and remain widely available in low- to mid-end eateries. The price may vary depending on the combination of ingredients, or type of establishments. On the contrary, because the noodle is now defined by its retro style, it can sometimes be found in higher-end establishments. It may offer costlier types of ingredients at a higher price.
Typical combinations
Examples of types of noodles and toppings, which may vary considerably from stall to stall:
Toppings
- Pig skin (豬皮)
- Curdled Pig's blood (豬紅)
- Pig intestine (豬大腸)
- Pig oviduct (生腸)
- Red Chinese sausage (紅腸)
- Chicken wing (雞翼)
- Spam (餐肉)
- Omasum (牛百葉)
- Beef ball (牛丸)
- Pork ball (豬肉丸)
- Fried fishball (炸魚蛋)
- Cuttlefish ball (墨魚丸)
- Fish slice (魚片)
- Crab stick (蟹柳)
- Wonton (雲吞)
- Siu mai (燒賣)
- Green vegetables (蔬菜)
- Chinese radish (蘿蔔)
- Rehydrated Shiitake mushroom (冬菇)
Noodles
- Ho fan (河粉)
- Thick noodles (粗麵)
- Thin noodles (幼麵)
- Oil noodles (油麵)
- Yi mein (伊麵)
- Udon (烏冬)
Soup
The soup is usually flavoured with curry, some vendors allow customers to choose other flavours.
See also
References
- ↑ 1.0 1.1 Cart noodles (Chinese)
- ↑ "Kai Kai Noodle Shop". CNN Go. 8 October 2010. Retrieved 28 October 2012.
- ↑ "May May Cart Noodle Restaurant". hiphongkong.com. Retrieved 28 October 2012.
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