Noodles: Shenzhen vs. Hong Kong

Posted: June 26, 2014 in dinner, lunch
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Noodles are a stable food in most Asian countries.  It’s the lazy man’s version of mac and cheese with hot dogs.  Here we have Korean spicy instant noodles with a fried egg, can tuna and can kimchi.

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It taste good, it is very quick to make and it is very convenient.

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If you chose to order noodles outside the confines of home, Hong Kong has a abundant variety.  Most people already know of the wonton noodles.  Cart noodles taste even better with more variety in the options.  You find solace in knowing there are more options in the food you could be ordering vs the food you end up ordering.  You chose the soup base, 3 items varying meat and vegetables and the type of noodles.

Here we have fish paste, chicken wings and wontons with rice noodles in a pork bone soup.  $25

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Another version but at a different shop – rice noodles, wonton soup and satay beef.  $30

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Another form of cart noodles available in HK but this time it’s the dry variety without the soup.  Spicy scrambled egg, chicken wings and vegetables.

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China has a large variety in noodle joints too.  I love the fact the noodles in China are fresh made noodles.  The fresh made noodles are done in the muslim fashion. $10 RMB for fresh noodles with beef.  There is always the option to vary the size, length and thickness as everything is made out of the same dough.  You can also have them stir-fry it.  I always stick o the soup noodles as I am after all dining in China.

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2014-06-13 11.56.07  The gentleman puts on a show making the noodles.  Kneading and stretching his way through the dough until it resembles noodles.

Same type of noodles but in Shanghai.  They make them fresh over there too.  $10 RMB.

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2014-05-14 19.08.11  You can make out the dough in the background.

Hong Kong for all its love for culinary arts and rich foods lacks the one quintessential element that gives China food better taste, TIME.  The HK population wants everything the instant they order it – look at the abundance of non-Western style fast food.  After I order the food, it is ready by the time I make my way over to the pick up counter.  We are not talking burgers and fries that is made to sit under heat lamps.  Contrast this with China where people still take the time to make food right then and there, and you end up with a better quality product.  The shocking thing is the better quality product taste better and cost less.

If you have the luxury of time while in Hong Kong, make the train journey over to Shenzhen to sample fresh made noodles.  Look for the guys making the noodles outside in their outdoor kitchen.  You will see them do this:

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  1. Kate says:

    omg. i dint know that they make street side noodles fresh in SZ and dirtcheap compared relative to HK.

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