Cart noodle
Noodle dish traditionally sold by street vendors from carts From Wikipedia, the free encyclopedia
Cart Noodles (traditional Chinese: 車仔麵; simplified Chinese: 车仔面) is a noodle dish which became popular in Hong Kong and Macau in the 1950s through independent street vendors operating on roadsides and in public housing estates in low-income districts, using mobile carts.[1][2] Many street vendors have vanished but the name and style of noodle endures as a cultural icon.[3]
| Cart noodle | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 車仔麵 | ||||||||||||||
| Simplified Chinese | 车仔面 | ||||||||||||||
| Cantonese Yale | Chējái mihn | ||||||||||||||
| |||||||||||||||
| Alternative Chinese name | |||||||||||||||
| Traditional Chinese | 嗱喳麵 | ||||||||||||||
| Simplified Chinese | 嗱喳面 | ||||||||||||||
| Cantonese Yale | Láhjá mihn | ||||||||||||||
| |||||||||||||||
History
 | This article needs additional citations for verification. (April 2023) |
With many immigrants arriving from mainland China during the 1950s, hawkers would sell food from mobile carts roaming the streets.[1] Some vendors specialising in cooked noodles would sell them with an assortment of toppings and styles.[4]
Historically, the cart frames were assembled out of wood with a metallic basin, allowing a heat source inside to cook the ingredients. In the past [when?], it was possible to receive large quantities for a cheap price. With hygiene standards rising, the majority of street hawkers, licensed or otherwise, have since vanished.
Legacy
The name and style of the noodles endures, and remain widely available in Hong Kong style teahouses (despite street hawkers dwindling).[5] The price may vary depending on the ingredients, or establishments. It is typically considered an affordable food, and is consumed as a mid-day snack or lunch. Additionally, due to the noodle's widespread cultural influence, it can also be found in higher-end establishments with emphasis placed on better quality ingredients and technique.
Typical combinations
Cart noodles is typically based upon the diner choosing various ingredients they would like, including the type of noodles, various soup broths, and toppings.[2] Examples of types of noodles and toppings, which may vary considerably from stall to stall:
Toppings
- Pig skin (豬皮)[6]
- Congealed pig's blood (豬紅)
- Pig intestine (豬大腸)[6]
- Pig oviduct (生腸)
- Red Chinese sausage (紅腸)
- Pork sausage[6]
- Chicken wing (雞翼)
- Spam (餐肉)
- Omasum (牛百葉)
- Beef ball (牛丸)
- Beef offal[6]
- Pork ball (豬肉丸)[6]
- Fried fishball (炸魚蛋)[6]
- Cuttlefish ball (墨魚丸)[6]
- Fishcake
- Crab stick (蟹柳)
- Octopus[6]
- Fried tofu[6]
- Wonton (雲吞)[6]
- Siu mai (燒賣)
- Green vegetables (蔬菜)[6]
- Chinese radish (蘿蔔)
- Spinach[6]
- Rehydrated shiitake mushroom (冬菇)
- Winter mushrooms[6]
Noodles
- Ho fan (河粉)
- Thick noodles (粗麵)[6]
- Thin noodles (幼麵)[6]
- Oil noodles (油麵)
- Rice noodles （米粉）[6]
- Yi mein (伊麪)
- Udon (烏冬)
Soup
The soup served can vary with the establishment and diner preferences, some options may include: beef broth, fish/seafood broth, chicken broth, laksa soup, curry soup, .[2]
See also
References
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