Cart noodle

Cart noodle is a kind of '''' 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. Many street vendors have vanished but the name and style of noodle endures as a cultural icon.

History

With many immigrants arriving from mainland China during , would sell food out of a cart roaming the streets. 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 s. 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" . When hygiene standards rose, many street vendors have vanished.

Legacy

The name and style of the noodle endures, and remain widely available in low- to mid-end . The price may vary depending on the permutation 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.

Typical combinations

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

Toppings

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*
*
*
*
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* Green vegetables
* Chicken wing
*
* Beef ball
*
* Wonton
* Crab stick
*
* cuttlefish ball

Noodles

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* Thick noodles
* Thin noodles
* Yi mein
* Udon