Great Big Story has just released a video showing one of the last few spots in Hong Kong that still serves up bamboo pole noodes (竹升面). Unlike the typical egg noodle found on the city’s streets, these noodles are made from duck eggs, and receives the nickname “Seesaw” noodles due to the way they are made. After the noodle dough is passed through a machine, a person must put in a tremendous amount of physically effort to bounce on the flour mixture using a large bamboo pole. This constant hitting and manipulation of the dough is what gives the noodle its distinct texture.
The video follows Marco of the Kwan Kee Bamboo Noodle shop as he walks us through the technique that was passed down through his family, and the difficulties in keeping this Canton traditional dish alive.
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