Cart noodle

Cart Noodles
Cart noodles with beef soup
TypeNoodles
CourseMain course
Place of originHong Kong and Macau
Serving temperatureHot
Main ingredientsFlour, egg and depend on toppings
Cart noodle
Traditional Chinese車仔麵
Simplified Chinese车仔面
Cantonese YaleChējái mihn
Transcriptions
Standard Mandarin
Hanyu PinyinChēzǎi miàn
Yue: Cantonese
Yale RomanizationChējái mihn
JyutpingCe1zai2 min6
IPA[tsʰɛ́ː tsɐ̌i mìːn]
Alternative Chinese name
Traditional Chinese嗱喳麵
Simplified Chinese嗱喳面
Cantonese YaleLáhjá mihn
Transcriptions
Yue: Cantonese
Yale RomanizationLáhjá mihn
JyutpingLaa5zaa2 min6
IPA[la̬ː.tsǎː mìːn]
A bowl of thin noodles with sour wheat gluten and fish curd at a restaurant in Sham Shui Po
A menu in a cart noodle restaurant in Wan Chai

Cart Noodles (traditional Chinese: 車仔麵; simplified Chinese: 车仔面) is a noodle dish which became popular in Hong Kong and Macau in the 1950s through independent street vendors operating on roadsides and in public housing estates in low-income districts, using mobile carts.[1][2] Many street vendors have vanished but the name and style of noodle endures as a cultural icon.[3]

  1. ^ "Cart noodles" (in Chinese). Archived from the original on 2007-08-22. Retrieved 2007-03-15.
  2. ^ "The best local food in Hong Kong". Time Out Hong Kong. 16 January 2019. Retrieved 26 August 2019.
  3. ^ "Kai Kai Noodle Shop". CNN Go. 8 October 2010. Archived from the original on 14 October 2010. Retrieved 28 October 2012.