Cart noodles let the diner pick the noodle, the broth and the toppings; the style began with 1950s street vendors whose wooden carts held a metal basin heated from inside; in Hong Kong we have verified places to eat it in Hong Kong. Start with where to eat Cart noodles (Che zai mein) in Hong Kong.
Cart noodles (Che zai mein) · Hong Kong
Cart noodles let the diner pick the noodle, the broth and the toppings; the style began with 1950s street vendors whose wooden carts held a metal basin heated from inside.
Cart noodles became popular in Hong Kong and Macau in the 1950s, when hawkers, many of them new arrivals from mainland China, sold noodles from mobile carts in low income districts and public housing estates. The carts were wooden frames with a metal basin and a heat source inside. As hygiene standards rose most street hawkers vanished, but the name and style endure in Hong Kong teahouses, where the price depends on the toppings chosen and broths range from beef and fish to curry and laksa.
Where to eat Cart noodles (Che zai mein) in Hong Kong: the editor picks
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