Description
Completely different from the Japanese 'Soy Sauce Ramen topped with Wontons'. Hong Kong/Cantonese Wonton Noodles consist of wire-thin, rubber-band-like hard noodles (Jook-sing) made from duck eggs and lye water. Served in a golden seafood broth brewed from dried flounder, topped with insanely bouncy 100% shrimp wontons.
Restaurants serving Cantonese Wonton Noodle Soup
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Jook-sing noodles(Duck egg thin noodles)
- Peeled shrimp
- Wonton wrappers
- Dried flounder(for broth)
- Yellow chives
- Chicken/Pork broth
Instructions
- [Authentic Recipe & Differences]
- (Noodles) Kneaded without water, using only 'duck eggs' and 'lye water'. A chef rides a massive bamboo pole (Jook-sing) to compress the dough paper-thin. Creates an extreme, rubber-band-like snap (Dan Ya).
- (Broth) A premium, crystal-clear golden seafood broth brewed from pork bones, dried shrimp roe, and the ultimate umami bomb: 'charcoal-roasted dried flounder (Da Di Yu)'.
- (Wontons) Instead of pork, whole shrimp are violently beaten with salt and sesame oil into a bouncy paste, wrapped in ultra-thin skins leaving a 'goldfish tail'.
- Place the wontons at the bottom of the bowl, place the noodles ON TOP, scatter yellow chives, and pour the broth. (Authentic style uses wontons as a cushion to prevent noodles from getting soggy).
Learn more Spice, substitutes, tips
Key spices
Seafood broth from dried flounder、Shrimp umami
Substitutes at Japanese supermarkets
(Irreplaceable - noodle texture and broth are entirely unique)
Pairing
Pu'er Tea / Rice noodle rolls(Cheung Fun)
Trivia
[Trivia] 'Another ultimate noodle dish' that evolved completely separately from Japanese Ramen. Portion sizes are small, eaten quickly as a Dim Sum or snack in local culture.
Eating tips & etiquette
[Unique Eating] First, sip the golden broth to experience the overwhelming depth of the seafood. Bite the ultra-thin noodles and hear them satisfyingly 'snap' in your mouth. Adding a dash of Red Vinegar (Hung Cho) halfway through is the Hong Kong style.
Allergen
Shrimp, Wheat, Eggs, Seafood