Cart Noodles, perhaps more than any other dish, have their history entirely rooted in Hong Kong. In this episode we check out Wing Kee Noodle, touted by many locals as the best purveyor of this dearly held dish in the whole city. TRANSLATIONS OF MENU ITEMS BELOW:

牛肺 beef lungs
牛丸 beef balls
牛肚 beef tripe
牛筋 beef tendon
牛腩 beef brisket
魚蛋 fish balls
魚片 fish cakes
豬紅 pig blood jelly
豬皮 pork skin
蘿蔔 radish
粉腸 chitterlings
紅腸 sausages
魚腐 fish tofu
春卷 spring rolls
豆卜tofu puffs
冬菇 mushroom
墨魚頭 cuttlefish
墨魚丸 cuttlefish balls
豬大腸 pork intestines
豬頸肉 pork neck
魚皮餃 fish skin dumplings
美味齊 vegetarian delight (fried wheat gluten)
魷魚鬚 squid
八爪魚卷 octopus flavoured fish rolls
雞翼尖 chicken wing tips
鮮蝦雲吞 prawn wontons

Check out our episode on The TAI ON BUILDING here:    • HONG KONG STREET FOOD | Hidden Foodie...  

Video Credits
Written, produced, filmed, edited, animated, hosted and original music by Sam Evans
Videographer and Executive producer: Vienne Leung-Evans