[香港製造] 彈牙竹升麵 (鹼水麵-粗麵) 6.75磅 餐館裝 (香港著名麵廠製造) [MIHK] Frozen Authentic HK Alkaline Noodles (Wide) Restaurant Pack 6.75/lb #0601

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Item#0601 粗麵 Thick (Wide Noodle) Net Wt. 6.75磅 餐館裝 (每包約25-28個) 需冷凍 FROZEN Product of HONG KONG 香港製造 (High-quality Canadian flour used. 使用加拿大麵粉) 正宗細蓉、大蓉、撈粗的麵底就是這樣的。 一碗正宗，地道的香港雲吞粗、牛腩 撈粗，京都炸醬粗，當中使用了鹼水麵，又稱竹升麵，粗麵麵條極為纖薄，微曲，透光，爽滑有嚼勁，不是一般乾粗麵可以媲美。 [不怕貨比貨 最怕不識貨] 此產品從香港進口，新鮮製成並經冷凍處理，乃香港餐飲業使用之麵餅，因此只用極簡之雞皮紙包裹，一包約25-28個，共6.75磅一包。 此產品乃香港著名麵廠製造，該麵廠於80年代開始專門提供各種優質麵條予香港各大飲食集團及酒店食肆，當中更有榮獲米芝蓮一星之粉麵店。 麵廠只使用美國及加拿大優質麵粉製麵，並在整個生產線上，絕不加入任何添加劑或防腐劑，保存麵條天然色澤、柔韌、柔軟、彈性度強。 跟著正確煮法，味道、口感與勁道不容置疑，就港式雲吞麵條而言，在美國沒有一種能與之媲美。 專業煮法： 除鹼: 煮食前於不少於3小時 (或前一晚)，在室溫中將麵餅攤平弄鬆，以除去鹼水味，此程序極為重要 煮麵: 完成除鹼後，把水燒開後，放入麵餅，煮3秒 (筷子將麵完全弄散開即可)，撈起放入冷水 (過冷河)， 再放入另外一鍋新鮮熱水(或上湯)煮3秒 ，完成！ This is how authentic Won Ton Wide Noodle should be like. A bowl of authentic and traditional Hong Kong-style noodles, all use alkaline noodles, also known as bamboo noodles, which are thin, slightly curved, chewy. No other ordinary noodles can compare to it. This product is imported from Hong Kong, freshly made then frozen and intended for use in the Hong Kong food industry. The noodles are only wrapped in minimal paper packaging, with approximately 25-28 noodles per pack total 6.75/lb each pack. This product is manufactured by a renowned noodle factory in Hong Kong, which specializes in providing high-quality noodles to major catering Group restaurant in Hong Kong. There are even Michelin-starred noodle shops. With the correct cooking method, the taste, texture, and chewiness are unquestionable. When it comes to Hong Kong Style wonton noodles, there is nothing more authentic than this you can find in the United States. All noodles of this factory are made of flour from only Canada and USA. Throughout the entire production process, no additives are added, ensuring that the noodles maintain their natural color, texture, softness, and strong elasticity. Professional serving suggestion: To remove alkaline: At least 3 hours before cooking (or the night before [room temperature), spread out and loosen the noodle to remove the alkaline taste in room temperature. This is the most important process. To cook: Boil water and cook the noodles for 3 seconds (use chopsticks to completely separate the noodles), then remove and place them in cold water (to create the springy texture). Finally, boil the noodles again in another pot of fresh hot water for 3 seconds and serve!" 相關產品 Related Product [香港製造] 潮式粉麵檔 酥炸魚皮 Deep-fried Fish Skin for noodles TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back // ORIGINAL: "; langMenu.appendChild(origLangDiv); LanguageMenu.Init('LanguageMenu', LanguageMenu_keys, LanguageMenu_values, LanguageMenu_callback, LanguageMenu_popupid); window["LanguageMenu"] = LanguageMenu; clearInterval(intervalId); } }, 1); // ]]> Show more