There is only one noodle shop here in manila still selling bamboo made noodles. Owner is also a HK migrant who came in the early 1900s. Its true, the noodles are more chewy and crunchy at the same time unlike those machine made
My maternal grandfather was one of the original shareholders of the once powerful Yat Gaw Mein Noodle company down on Reade St in Manhattan. I thought I knew a lot about noodles, but this is so interesting.
Watch again from 2:50 to 3:11. With machine made noodles, the dough is pressed and cut into noodles without pressing multiple times. Of course, the dough can be pressed multiple times by using machine, but that takes more time to do. For mass production, noodles company would choose the most profitable process.
There are two types of noodles weren't discuss here and I hope they can do another video for my favorite E-Fu Noodles and Mouse Tail Noodles aka Silver Needle Fun.
In other parts of China, traditional northern noodles appears white in color and doughy textures. Totally different from Cantonese egg noodles which appears more yellowish the textures are more springy and crunchy.
@@coolgunsliger who told you that... Different color in noodles can be found in many places in China. And egg noodles is Chinese normal noodles which you can eat any where in China. Not only Cantonese don't like eat spicy and crunchy, southern China like jiangsu, zhejiang, fujian also don't eat spicy... At last, the noodles made by bamboo come from sichuan not Cantonese.
The Cantonese word for Roast Goose 🪿 is ‘SIU NGOH’. Not ‘Siu Awe’. A large proportion of Hong Kong Cantonese speakers use the “Lazy-way” of speaking Cantonese.
