I heard an unfortunate news: a time-honored brand that has been in business for 68 years, Yonghua Noodle House will close down soon!

There are two reasons for the closure of these established restaurants: one is that they have been recommended by Michelin and the owners have raised their rents significantly, and the other is that there is no successor, which is regrettable for either reason.

I heard that in Wan Chai, where Yonghua's noodle house is located, the office building is constantly moving, the flow of people is decreasing, and the business is deteriorating, and the employees and bosses who are more than half a hundred years old are unable to solve the rent problem from morning to 2 a.m. every day. On the other hand, closing a course is not a good thing.

Over the past 68 years, it has been recognized for its excellent food quality. Whether it's the top 10 wonton noodles rated by the locals themselves, or CNN's list of the best wonton noodles, it's always on the list.

Every time the media reports on Yonghua, they always like to add a joke about the celebrity king eating noodles to make an eye-catching introduction to the noodle shop. In fact, in addition to Guo Tianwang, Huang Zongze also often comes to Yonghua to eat wonton noodles, and he is also from a snack to a big one.

It must be done once to show the highest respect.

Go eat and sit, because these delicacies made by human hands according to the ancient method will be goodbye this time, and I don't know when I will see you again......

Wonton noodles, served in a small bowl on high legs, from bottom to top, five small wontons, a few silver noodles, and finally a spoonful of shark bone broth. The thin noodles are crispy in the mouth, and the only drawback is that they can't help but eat them, and they can be eaten in a few bites.

The wonton is delicious, the skin is as thin as a raccoon yarn, the ratio of pork and shrimp is even, and the shark bone broth is sweeter than the earth fish soup, and there is no need to add pepper to remove the fish.

Overall, this bowl of wonton is worthy of the praise of the jade liquid silver wire on the wall.

The kale used to accompany the noodles, the hosta like emerald green, is sweet and free of residue when eaten, and the shrimp oyster sauce has become delicious. Every time the meal arrives, the store is full of office workers, and many people order a bowl of noodles and a plate of kale, which are refreshing and oil-free, and they are full for 7 minutes after eating.

In addition to selling noodles, they also sell ancient snacks, such as soft-boiled eggs, coconut sour ginger, shrimp roe and pomelo peel, bamboo fungus in soup, and Chinese sugar water, which taste better than those produced by some high-end Cantonese restaurants, which is different from ordinary noodle shops.

After the bamboo fungus is simmered in the soup, it is served in a small casserole, which is very delicate and lovely. The milky white bamboo fungus is like a sponge to absorb the soup, gently bite, the juice is full, the slightly crispy mushroom body rubs against the teeth to make a nice crunch, crunch, after eating this bite, I feel that the bamboo fungus coconut chicken I ate before is tasteless.

The red bean meat is boiled into sand, sliding through the throat, the texture is extremely fine and smooth, and the best thing is the tangerine peel fragrance in the sweet soup, agarwood, sweet, long......

The sesame soup balls are equally delicious. The nut oil on the surface of the walnut dew forms a thick layer of milk skin. At the bottom is the smooth and fragrant peach paste, with soft and glutinous smoke, sesame filling soup balls, double rich nut aroma, you can smell it when you speak.

Wing Wah Noodle Shop has always stood in Wan Chai, opening in Tam Son Road in the 50s, when a large wonton bowl sold for 1 yuan and a small bowl sold for 5 millimeters. Speaking of the old past, Shijia Weiling still remembers that he and his girlfriend were in tow, and the two of them went to the store to eat 10 bowls of wonton noodles.

The work of the noodle shop is very hard from morning to night, and it is difficult for young people to endure, but the old employees are still in good spirits, and it can be seen that everyone has regarded the work of the noodle shop as a career.

The oldest master in the store is Brother Lang, who makes Zhusheng noodles, never gets tired of making noodles, never tires of eating noodles, every time he talks about Zhusheng noodles, the old people gush: the materials of Zhusheng noodles are very important, and the beautiful Canadian flour is used, followed by the United States, the more frozen the weather is drier and drier areas, the more gluten the flour produced, and the toughness and crispness of the noodles played.

Then use 9 duck eggs, add a little water, salt and alkaline water and noodles, 6 feet of oil bamboo noodles, and use 80 days to alkali ......

The smooth and sweet sweet syrup is also specially responsible for the chef: remove the red bean shell, leave the bean kernel, add a taste of the old tree tangerine peel in Dongjia Village, Xinhui, boil it into sand, and pay attention to the ingredients and fine artificiality.

Whenever it changes, you know that time goes ~ The noodle shop has not been retained by the times, and people and things will disappear, in fact, from another point of view, the alternation of the old and the new is not sad.

The general trend is irreversible,

No one can help it.

There are many time-honored brands just now, such as Yongyuan Paradise not far away, which has been hidden in an unpopular alley for more than 40 years, and its location is remote, and if you don't deliberately explore it, you will easily ignore its existence.

The restaurant has an interesting design, divided into two areas: the ground floor and the basement. The ground floor shop is dedicated to takeaways, offering takeaway services for drinks and packed lunches, as well as selling hot dogs from Hong Kong Island.

Walking into the basement is the dine-in area, which can accommodate dozens of people. The interior layout is still a fast food restaurant in the 70s and 80s of the last century, and the tables, chairs and tableware are also in the style of an old-fashioned tea restaurant, which is a rare cultural relic in Central.

The format of selling here has not changed for decades, and you need to go to the cashier to buy a meal ticket and then order food with the store guys. Of course, the most praised is the only one of its kind with double intestine hot dogs, which can sell 2,000 hot dogs a day, which can be called the largest on Hong Kong Island.

Neither fancy nor flirtatious, special sauces are its soul. Baked in an old-fashioned bread oven, the hot dog buns are served with high-quality sausages from the Netherlands, and an exclusive sauce that is freshly prepared every day. When regular customers come, they will even order hot dogs without sausages and eat only special sauces and breads.

The person who concocted this sauce was Zhang Zhaowen, a 58-year-old hot dog chef who has worked here for 35 years, baking sausages and baking buns and coating sauce every day, and never stopped all day long, and the secret recipe of the sauce is only known to him and his boss Li Hui.

More than ten years ago, someone used 300,000 yuan to ask the boss to sell the secret sauce recipe, but he didn't want to, so he pushed away the kindness of others. In the past few years, some people have wanted to cooperate with him from time to time, launch canned sauces, and make a lot of money together, but he also refused, and there was no room for negotiation.

The founder, Cheung Kit-shing, had been selling milk tea, coffee, sandwiches and other Western foods with his family and relatives at the Hoi On Park Ice House in Central before the war, enlightening the local people's understanding of Western food.

Some members of the family have studied abroad, avant-garde thinking, often introduce foreign food, ice cream biscuit bread, as well as the popular hot dogs in Europe and the United States, with bread and Dutch sausages, for localization, plus secret sauces, and set up a rotating hot dog machine at the door, the sausage fragrance is overflowing, and it has become famous.

By the mid-70s, Zhang Jisheng and others were old, and their descendants did not want to take over, and finally closed down, and a legend of the times came to an end.

However, the spirit of Ann Paradise has not disappeared. At that time, Pang Kit-hung, the manager of the Hot Dog store, decided to open Everland Park on Chiu Lung Street in Central with ten old friends, including Lai Fai.

It is because of this time-honored brand that people can appreciate the flavor of the tea restaurant in the last century, and the original simple appearance, and at the same time bury a little-known feeling. It represents the good times, and also preserves the memories and warmth unique to these eras.

When nostalgia and the taste of food are encompassed in the human touch, what we get is more than just the taste buds.