The family run Wing Lok factory in Kowloon Bay has made dried ha zi mein noodles with shrimp roe for fifty years. Their pronounced seafood flavour belongs to Hong Kong cuisine, while the craft is part of the city's intangible cultural heritage.
The dough is prepared with seasoned broth, then steamed and slowly dried. The firm noodles can be served simply with sauce or combined with meat, vegetables and other seafood ingredients.
The maker preserves the classic version but has added flavours such as truffle, seafood curry, pepper pork and Sichuan beef. The variations aim to reach younger customers without abandoning the traditional base.
Renewed interest shows how craft foods can survive by joining memory with practical innovation. Ingredient quality, correct drying and a flavour that remains distinctive without elaborate preparation are still what matter most.
