<strong>A dying Cantonese tradition: </strong>Jook-sing noodles, or bamboo pole noodles, originated in China's Canton region. The name comes from the process used to make them -- noodles masters knead the dough by bouncing on a long bamboo pole.
A dying Cantonese tradition: Jook-sing noodles, or bamboo pole noodles, originated in China's Canton region. The name comes from the process used to make them -- noodles masters knead the dough by bouncing on a long bamboo pole.
CNN
<strong>Simple recipe: </strong>The recipe itself is simple -- lots of eggs, flour and just a little bit of alkaline water. The ingredients are mixed roughly into a dough before the master begins to knead.
Simple recipe: The recipe itself is simple -- lots of eggs, flour and just a little bit of alkaline water. The ingredients are mixed roughly into a dough before the master begins to knead.
CNN
<strong>Rare noodles: </strong>With only a handful of skilled jook-sing masters left, bamboo noodles are an endangered culinary tradition.
Rare noodles: With only a handful of skilled jook-sing masters left, bamboo noodles are an endangered culinary tradition.
CNN
<strong>The noodle master: </strong>Ken Lee, the executive chef of Wong Chi Kei (one of the most popular noodle places in Hong Kong), is one of the few jook-sing noodle masters left.
The noodle master: Ken Lee, the executive chef of Wong Chi Kei (one of the most popular noodle places in Hong Kong), is one of the few jook-sing noodle masters left.
CNN
<strong>Wong Chi Kei: </strong>Originally founded in Macau in 1951, Wong Chi Kei is one of the few noodle shops that continues to produce its own jook sing noodles. Among the three outlets in Hong Kong and Macau, Wong Chi Kei sells close to 2,000 bowls of noodles per day.
Wong Chi Kei: Originally founded in Macau in 1951, Wong Chi Kei is one of the few noodle shops that continues to produce its own jook sing noodles. Among the three outlets in Hong Kong and Macau, Wong Chi Kei sells close to 2,000 bowls of noodles per day.
CNN
<strong>Al dente: </strong>The bamboo-kneading process helps gluten develop evenly in the dough. As a result, jook-sing noodles are prized for their firmness and elasticity.
Al dente: The bamboo-kneading process helps gluten develop evenly in the dough. As a result, jook-sing noodles are prized for their firmness and elasticity.
CNN
<strong>Mastering the skill: </strong>"When we are making the jook sing noodles, it isn't just about the number of times we bounce on the bamboo. It depends on the weather -- the temperature and humidity on that specific day," says Lee. Making noodles for more than two decades, Lee spent the first six to seven years of his career mastering the skill.
Mastering the skill: "When we are making the jook sing noodles, it isn't just about the number of times we bounce on the bamboo. It depends on the weather -- the temperature and humidity on that specific day," says Lee. Making noodles for more than two decades, Lee spent the first six to seven years of his career mastering the skill.
CNN
<strong>Jook sing noodles VS machine-made noodles: </strong>To cut down on labor cost and time, most noodles nowadays are made solely by machines. Fewer eggs and more alkaline water are used to mimic the texture of jook-sing noodles, but this creates a strong and unpleasant alkalinity.
Jook sing noodles VS machine-made noodles: To cut down on labor cost and time, most noodles nowadays are made solely by machines. Fewer eggs and more alkaline water are used to mimic the texture of jook-sing noodles, but this creates a strong and unpleasant alkalinity.
CNN
<strong>Taste the difference: </strong>"We use our hands and our bamboo sticks to make the noodles. You can tell the difference between the two," says Lee.
Taste the difference: "We use our hands and our bamboo sticks to make the noodles. You can tell the difference between the two," says Lee.
CNN
<strong>Wonton noodles: </strong>Jook-sing noodles are a key, but often overshadowed, component of wonton noodles, one of the most famous dishes in Hong Kong. The wrappers used in wontons (shrimp and pork dumplings) are also made in-house in Wong Chi Kei.
Wonton noodles: Jook-sing noodles are a key, but often overshadowed, component of wonton noodles, one of the most famous dishes in Hong Kong. The wrappers used in wontons (shrimp and pork dumplings) are also made in-house in Wong Chi Kei.
CNN
<strong>Jook-sing noodles 2.0?: </strong>As the number of bamboo-noodle masters continues to decline, the brand is considering developing a machine that can replicate the art of jook-sing noodle-making.
Jook-sing noodles 2.0?: As the number of bamboo-noodle masters continues to decline, the brand is considering developing a machine that can replicate the art of jook-sing noodle-making.
CNN