Cart noodle / 車仔麵


A store selling cart noodle in Hong Kong
Traditional Chinese 車仔麵
Simplified Chinese 车仔面
[show]Transcriptions
alternative Chinese name
Traditional Chinese 嗱喳麵
Simplified Chinese 嗱喳面
[show]Transcriptions
Cart noodle is a kind of à la carte noodle which became popular in Hong Kong in the 1950s through independent street vendors operating on roadsides and in public housing estates in low-income districts, using carts.[1] Many street vendors have vanished but the name and style of noodle endures as a cultural icon.



Cart Noodle with soup
Contents

[hide]
1 History
2 Legacy
3 Typical combinations
3.1 Toppings
3.2 Noodles
4 References
5 See also
[edit] History

With many immigrants arriving from mainland China during the 1950s, hawkers would sell food out of a cart roaming the streets.[1] Some vendors specialising in cooked noodles would sell them with an assortment of toppings and styles.

Historically, the cart frames were assembled out of wood with metallic basins. It allowed the heat inside to cook the ingredients. In the old days, it was possible to receive large quantities for a cheap price. The noodles were considered "cheap and nasty". Cost was generally low to appeal to the average citizens. It was known for its poor hygiene. As such, they were also commonly referred to as "filthy noodle" (嗱喳麵). When hygiene standards rose, many street vendors (licensed or otherwise) have vanished.

[edit] Legacy

The name and style of the noodle endures, and remain widely available in low- to mid-end eateries. The price may vary depending on the combination of ingredients, or type of establishments. On the contrary, because the noodle is now defined by its retro style, it can sometimes be found in higher-end establishments. It may offer costlier types of ingredients at a higher price.

[edit] Typical combinations

Examples of types of noodles and toppings, which may vary considerably from stall to stall:

[edit] Toppings

Curdled Pig's blood (豬紅)
Pig intestine (豬大腸)
Pig skin (豬皮)
Pig oviduct (粉腸)
Chinese radish (蘿蔔)
Red Chinese sausage (紅腸)
Green vegetables (蔬菜)
Chicken wing (雞翼)
Siu mai (燒賣)
Beef ball (牛丸)
Fried fishball (炸魚蛋)
Wonton (雲吞)
Crab stick (蟹柳)
Rehydrated Shiitake mushroom (冬菇)
cuttlefish ball (墨魚丸)
[edit] Noodles

Ho fan
Thick noodles
Thin noodles
Yi mein
Udon
[edit] References

^ a b Cart noodles (Chinese)
[edit] See also

Dai pai dong
Greasy spoon

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http://en.wikipedia.org/wiki/Cart_noodle