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.
 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 | ||||||||||||||
| |||||||||||||||
Description
editThe 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]
Use in dishes
editOne of the noodle's most popular combinations in a dish is jook-sing wonton noodles (竹昇雲吞麵).[1]
