Beef Cart Noodle
by Yuanyuan baby
Favorite
Difficulty
Normal
Time
30m
Serving
3
Chazai noodles appeared in the 1950s, when the living standards of Hong Kong people were low. Domestic refugees flocked to Hong Kong and struggled to make a living. Mobile vendors appeared on the streets of Hong Kong. At most, they set up cart noodle stalls to sell cooked food such as curry fish balls and cart noodles. There is a metal "cooking grid" in the wooden cart selling cart noodles, which contains soup, noodles and ingredients. Customers can freely choose noodles, ingredients and soup, usually more than ten yuan can be a full meal .
Regarding cart noodles, a famous Hong Kong foodie once described eating cart noodles in the 1950s: "If you have ever lived in that time and space, you have tried holding a bowl with a trembling mouth and a little wear and tear. A rooster bowl with flowers, there are a bunch of unripe light yellow thick noodles in the bowl, a few curry fish eggs, a few pieces of pig skin, a few pieces of braised pig intestines and half a bunch of leeks. You are like an extra in front of the camera. , Stood there awkwardly--because you don’t have chopsticks at all, the boss just asked if you want to add a carrot, but he heard the wind "go ghost", the hawker management team and street vendors are chasing and bumping."
With the improvement of living standards and increased hygiene requirements, street cooked food sales have gradually disappeared. Chazai noodles go into tea restaurants and canteens and become the dishes on the menu. There are also small shops specializing in the sale of chazai noodles, and some even take the "high-end" route. The ingredients of the cart noodles are also becoming more and more abundant, and there are also many choices of noodles and soups. Cart noodles have become a daily cheap food for Hong Kong people.
Regarding cart noodles, a famous Hong Kong foodie once described eating cart noodles in the 1950s: "If you have ever lived in that time and space, you have tried holding a bowl with a trembling mouth and a little wear and tear. A rooster bowl with flowers, there are a bunch of unripe light yellow thick noodles in the bowl, a few curry fish eggs, a few pieces of pig skin, a few pieces of braised pig intestines and half a bunch of leeks. You are like an extra in front of the camera. , Stood there awkwardly--because you don’t have chopsticks at all, the boss just asked if you want to add a carrot, but he heard the wind "go ghost", the hawker management team and street vendors are chasing and bumping."
With the improvement of living standards and increased hygiene requirements, street cooked food sales have gradually disappeared. Chazai noodles go into tea restaurants and canteens and become the dishes on the menu. There are also small shops specializing in the sale of chazai noodles, and some even take the "high-end" route. The ingredients of the cart noodles are also becoming more and more abundant, and there are also many choices of noodles and soups. Cart noodles have become a daily cheap food for Hong Kong people.
