"Bamboo Pole Noodles" - A Delicious Speciality of Old Macao

Although you can taste delicacies from all over the world. Macao also has foods that is distinctive to offer. No wonder that a great many tourists enjoy trying tasty local snacks, such as curry fish eggs, delicious pork bread and sweet red bean cakes, when they are sightseeing, shopping or admiring Macao's southern European style buildings. Among the many types of snack food available, the most popular are noodles because they are nutritious and offer a very special taste of Macao.

Cantonese cuisine can be divided into Guangzhou, Chiuchow and Hakka dishes. In Macao people can choose between Chiuchow and Guangzhou-style noodles. Chiuchow noodles are very popular with people who like a strong flavour since they are hot and sour. But as Macao is close to Guangzhou, so its cuisine and other customs are heavily influenced by that city. Therefore, people in Macao prefer Guangzhou-style noodles, which are quite chewy. They are dark yellow in colour, so some people may mistake them for elastic bands, however, they are in fact quite tasty. Eating Guangzhou-style noodles certainly offers a very pleasant culinary experience. They are popularly known as zhusheng noodles.

Soup is Essential for the Noodles
Another name for zhusheng noodles is bamboo-pole noodles because their manufacturers use a two-metre-long, four-centimetre-wide bamboo pole to hit the dough to produce the noodles, which are made from flour, eggs and alkaline water. As it is hot in Guangdong, alkaline water prevents the noodles from going off. This water can also improve the flavour and texture. Some elderly people believe zhusheng noodles can help with excessive stomach acid as they contain alkaline water, that is why it is so important for the production of zhusheng noodles.

The proper noodle soup is essential for the taste of the noodles themselves. Soup is very common in Cantonese cuisine and is widely used to add extra flavour to dishes. Unlike other noodles, Zhusheng noodles are not cooked in the same way as ordinary noodles, after boiling they are not dipped into cold water. The point is to get the right temperature and ingredients for the soup. In order to achieve the best possible taste, people put noodles in a boiling soup consisting of flatfish and pork bones for a few minutes before the dish is ready.

Great Variety of Noodles
It is said that zhusheng noodles originated in Xiguan of Guangzhou at the end of the Qing Dynasty. Back then roving peddlers sold zhusheng noodles to customers walking in the streets. Later, hawkers set up noodle stands with wooden tables and stools for customers to sit at. There were then only noodles in a plain soup (with alkaline water and fresh water but no eggs) and won ton noodles, because half a century ago what people cared most about was whether a bowl of noodles was enough to fill their stomachs or not. Zhusheng noodles were sold in taels, for every two taels of noodles, customers paid two avos.

Nowadays, zhusheng noodle dealers in Macao have become more aware of the importance of management and packaging. Some noodle restaurants even have branches in Hong Kong. There is also greater variety now and people can order any variety of zhusheng noodles from the menu in their favourite noodle restaurant. Fans of home cooking can buy ready-made raw noodles and cook them at home.

It is always a wonderful thing to enjoy snacks in Macao. So when you visit Macao's old quarter next time, do not forget to find a zhusheng noodle restaurant so that you can enjoy bona fide Cantonese noodles.

     < Top >