Hong Kong-style classic noodles, fresh and fragrant, any boil is delicious!
Pan in cold water and add the dough cake
Wait until the water boils
You get a bowl of delicious noodle soup
No seasoning required
Noodles are refreshing and bouncy teeth
Take a sip of the noodle soup
This bowl comes with fresh soup
It is "China on the Tip of the Tongue"
It is called the southern pasta represented
Bamboo noodles
Bamboo noodles are a traditional food of Guangdong Province
As early as the Republic of China period, it was popular in the Xiguan area of Guangzhou
It is not easy to make noodles, especially bamboo noodles
It does not use a drop of water except alkaline water
Add fresh eggs and hand-knead the noodles and noodles
What makes it unique is:
Take a large bamboo pole
Fixed at one end
The man sits at the other end of the bamboo
Bounce up and down
Use the body's own gravity to repeatedly squeeze the dough
After hundreds of squeezes
The noodles that come out of this way are the most smooth
Today I bring you this bowl of bamboo noodles
It is a long-established brand with a history of more than 60 years
Fame is full of Fragrant River
Hong Kong is famous in the noodle industry
Zhang Rongji
"Zhang Rongji" was founded in 1957
It has a history of more than 60 years
In Hong Kong, the noodle wholesale bank became a resounding player
It is also one of the very few long-established brands that set up its own factory in Hong Kong to make noodles
Many Michelin restaurants in Hong Kong take noodles from their homes
It is a must-have souvenir for countless foodies in Hong Kong
To discuss the "Zhang Rongji" bamboo sheng noodles are the most famous
It's shrimp noodles
Shrimp noodles are made from flour, shrimp roe, egg and ground fish stock
Shrimp is shrimp eggs The essence of shrimp is all in it
You see
The black dots on the dough are full of shrimp seeds!
[There is no wife in the wife cake, but the shrimp noodles must be full of shrimp seeds!] 】
The shrimp noodles themselves have a taste
Cold water below
No need to season with sauce
The taste is light, and even the salt is not used
The noodle soup is golden and clear
Even at the bottom of the bowl, you can see the shrimp seeds that fall off when cooking the noodles
【No frying, no monosodium glutamate, no additives】
Delicious to eat under cold water
Place your order immediately
At home, you can eat pure Hong Kong-style bamboo noodles
Stocked some in the kitchen
You can eat good noodles with soup anytime, anywhere
The original price of 83 yuan is now 58 yuan
Buy three flavors of shared suits and then deduct 15 yuan
Snap it up
▼
James' Kitchen Select Mall
Brought to you
Hong Kong-style bamboo noodles
Clear soup becomes soup Healthy non-fried
Time-honored 100% Hong Kong flavor
NO.1
100% Hong Kong flavor
Where is the charm of the old brand?
Avenue to Jane
Bamboo noodles look simple
Behind it is actually all kung fu:
It takes about four hours to boil the soup
It takes about five hours to get the noodles to steamed
Drying takes twelve hours
Not a long-established brand that pursues the ultimate pursuit of quality
It couldn't hold on!
/Good soup/
Craftsmanship takes time and patience to accumulate!
The delicious spread of "Zhang Rongji" has its own secret recipe!
Grill the earth fish until slightly charred
Abalone with ginger for three days
Japan Sa Pillar,
Steam for three hours and then grind into a paste and add to the dough
Ancestral secret recipe, boiled by old fire
The soul soup base that makes up "Zhang Rongji" shrimp noodles
[Earth fish is also called flounder, ugly but delicious, absolutely the soul of shrimp noodles]
/Good material/
Every grain of flour, every shrimp is exquisite
Eggs: Top eggs
Only imported top extra large eggs with a strong egg flavor
And the number is twice the market average
Noodles: High-quality flour, regardless of cost
Canadian flour has some of the best quality in the world
"Zhang Rongji" is a selection of Canadian high gluten flour
Excellent quality and rich in vitamins
No GMOs, no brighteners
Even the alkaline water used to make noodles is not ambiguous
"Zhang Rongji" insists on using natural straw ash to make Chen Cun alkali
Although the price is 30% more expensive than others
But more natural, noodles are more elastic
Shrimp: High quality Shunde shrimp
Shrimp shrimp with visible grains in the shrimp noodles
It is the source of umami
Saltwater shrimp have a heavy fishy taste
Freshwater shrimp are delicious
Among the freshwater shrimp, Shunde shrimp is the top product
"Zhang Rongji" insisted on taking only Shunde shrimp
Crystal clear, big fat
No additives, no preservatives
Insist on using the best ingredients to charm
No wonder hong Kong people say
"Zhang Rongji" shrimp noodles are known as soon as you eat them!
NO.2
Three classic flavors
Meet all your expectations for bamboo noodles
/Golden Square Shrimp Noodles/
This is the treasure of the town store of "Zhang Rongji"
Classic within classic
Typical Hong Kong style
It seems to be simple to package
But just give it a little water
The umami flavor is released
The cooked soup is fresh and sweet, and the noodles are refreshing
It can be understood as "original" shrimp noodles
It is said that real foodies start with the original taste
No sauce to disguise
It's all about the umami taste of the ingredients themselves
Seriously
A bowl of noodles has condensed for 60 years!
If you haven't eaten it, you haven't eaten shrimp noodles
/Yaozhu shrimp noodles/
Top-notch shrimp are added to the raw yaozhu
The umami flavor of shrimp accentuates the sweetness of yaozhu
The shrimp are fresh and the yaozhu is fresh
The collision of two seafood top umami flavors
After tasting it, I know what is "unforgettable to eat"
Foodie's mouth is shiny!
"Zhang Rongji" ace card, how can you miss it!
/Fish noodles/
The fish is delicious, but the bones are annoying
"Zhang Rongji" fish noodles after grilling the earth fish
Melting was added to the noodles
This makes the noodles taste more delicate
Fresh and sweet
It is also rich in the nutrition of fish
Most suitable for all ages
Teacher Fu said
The grilled fish can also make the soup more fragrant
To smell this fragrance, you have to eat two more bowls!
NO.3
Bamboo noodles do this
Fresher than chicken soup, but it's really simple
First, the shrimp noodles are dried before drying
It has been completely steamed
So the principle of cooking noodles is
Just cook thoroughly and stir
Just pick it up right away
The noodles themselves are cooked
Cook the noodles too long and will be too soft
The cooking method is as follows:
Pour boiling water into a pot and turn on the heat
After the water rolls under the cake, time it
For 1 minute and 30 seconds, scoop the soup into the bowl with noodles
Ready to eat! It's that simple
It is also possible to pour cold water into the pot
Together with the pie under the water roll after 40 seconds
Ready-to-do
【Cut a few green onions and sprinkle on them, perfect!】 】
The process of cooking the noodles
It is best to use chopsticks to provoke
Spread the noodles apart a little
The noodles are covered with soup
Go down in one bite
Delicious!
Drizzle with some soy sauce
Or sprinkle with a pinch of salt
It will stimulate the most vigorous umami taste
【With fresh soup as the base, adding any sauce according to the taste is delicious】
2. Dry mix/fishing noodles
Cook one noodle for about a minute until spread out
Use chopsticks to scoop up the plate
Add toppings, cooked oil or soy sauce and enjoy
Be specific
Serve a noodle soup with noodle mixture
You can eat it cool!
What do you think
"Seeing the world through food"
This time we went through this bowl of 100% Hong Kong bamboo noodles
Feel the pure Hong Kong style~
See what good things you've missed!
A refreshing snack that has been on fire for hundreds of years! Q bounce tender, hot summer will be hoarded!
The kitchen is especially customized with good ingredients! Cold mixing, dipping sauce, stir-fry all kinds of lines, proper cooking helper!
Click on the original link to purchase