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Wong Chi Kei (Macau) Foods Co. Ltd.
- E-mail: chris@sanyutang.com.hk
Food & Beverage
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Pork Broth E-Fu Noodles
Wong Chi Kei has been adhering to the traditional noodle making method for 70 years. In recent years, it has been determined to improve the noodle making method.
黄枝记 Wong Chi Kei
Wong Chi Kei has been adhering to the traditional noodle making method for 70 years. In recent years, it has been determined to improve the noodle making method. In terms of material selection and steaming fried process, scientific analysis has been made. Special attention has been paid to the selection and regular replacement of pure rapeseed oil, for maintaining the oily incense and removing impurities. A specially designed centrifuge is used for de-oiling the noodles, so that each noodle is not oily or greasy.
In order to make it easier for customers to buy noodles, serving them as gifts, or give gifts, the gift box "E-Fu Noodles" is specially launched, and it comes with a fragrant soup for easy cooking.
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Wong Chi Kei has been passed down to the third generation so far, which has inherited Guangzhou's traditional noodle making technology and the ancient method of making Jook-sing noodles. With more than 70 years of experience and lean entrepreneurship, Wong Chi Kei has not only improved the quality of noodles, unified standards, but also challenged the fineness of each piece of noodle. The fineness of each noodle is controlled below 0.7 mm, but the noodles are still smooth and chewy, which amazes many noodle lovers. Wong Chi Kei's noodles are praised as "silver fine noodles" and Wong Chi kei still continues to work hard to promote Cantonese noodles.
A piece of noodle has been passed down and carried forward by three generations. In addition to traditional craftsmanship, there is persistence, hard work, and warmth in each piece of noodle. We hope you could get this warmth, longing and love while enjoying the taste.
