The dying art of using a bamboo pole of making the 10. Jook-sing noodles 竹昇麵 (Guangdong)
(jook in this name = bamboo.)
There is a short video about the technique here, from a Hong Kong food TV series:
The commentary in the video suggested that the flour must not too much water. Duck eggs must be used instead of chicken eggs. The result is a more bouncy texture because duck eggs have more ‘gelatin’. one , 5 eggs, 1 ladle of alkalinic water slowly absorbed into the noodle makes for great texture. Too dry the noodles will powder up, too wet they will stick.
Some common dishes for this noodle is ‘lo mein’, i.e. noodle with broth on the side, and wonton noodle soup (not to be confused with the American wonton noodle soup). There is a whole history around wonton noodle soup but its about that dish instead of the noodle.
11, Hong Kong style egg noodle. Are you referring to the type of noodle dish served in ‘cha chaan teng’, casual working class eateries in Hong Kong? http://images.meishij.net/p/20111108/73e39851751c7941ee522d7325b83d7d.jpg
