Subtitles section Play video
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- Oh that is a,
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oh that piece keeps on going.
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(upbeat music)
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- Good morning everyone it's Mark Wiens
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with migrationology.com in Hong Kong.
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I just took the metro to Sham Shui Po
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and on our way to have a quick breakfast this morning.
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(upbeat music)
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(customers chatting)
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- Only one.
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- [Mark] Scrambled egg beef sandwich for one
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and then lemon tea and coffee.
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This is a classic and they serve a number
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of my tea has just arrived.
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It was just about a five minute walk
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from the metro station and this place is famous
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for their breakfast especially their sandwiches.
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So we came here to have a tea and a sandwich
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and it's kind of right within a market area
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and luckily there was a table right in the back
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with available seats.
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My tea and sandwich came out literally seconds
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after ordering and this is one of my beverages
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of choice in Hong Kong which is a lemon tea.
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I love how they just slice up,
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that's at least half a lemon just sliced up
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and put into a cup of dark black tea,
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and what you do, if you really squish down
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that lemon, release all of that lemon juice
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and that lemon peel, get all of that goodness out of there
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into the tea and then I think a lot
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of people would add sugar to this,
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but I like it just black tea, no sugar,
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and just that strong lemon.
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(gasps)
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Oh that'll wake you up in the morning.
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Oh that's sour, really really sour!
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It will almost make you squint
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and then it's really strong black tea that,
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yeah, it's delicious and it's so soothing
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on the throat.
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The main thing I came to eat here though is the toasted beef
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and egg sandwich and again, this came out
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literally in like seconds.
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Let's take a look inside.
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I think it's like a oh, oh it looks awesome on the inside.
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I wasn't expecting it to look that good on the inside.
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There's minced meat, there's egg in here,
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and then just toasted bread.
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Oh that looks fantastic.
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The beef is so tender and then just coat it in egg
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and then with that white bread toast,
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it has maybe a sesame oil flavor to it.
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That is a very good delicious breakfast sandwich.
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And I think it goes fantastic with lemon tea.
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For my next half, I think I'm gonna bump up the taste level
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by adding some of the chili oil to it,
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but it is really good.
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It's remarkably simple and good.
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This is the chili oil that's used
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for the noodles that they serve here,
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but I'm gonna take advantage of it.
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All right, I'll add maybe a bit more.
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The dried chili oil maybe
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and some kind of sesame oil or something.
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Mm!
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That steps up the level of flavor one more notch.
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I don't need too much oil
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but that dried chili is just stunning.
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You just add it to that bite there.
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I'm gonna put away the chili
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before I consume the entire bottle.
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This is like a five star omelet sandwich.
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Thank you, thank you.
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(people speaking in a foreign language)
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The tea was good, but that beef egg sandwich
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was the real reason that it was well worth coming here
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so simple but so good, perfect amount of butter
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and he whips up all the sandwiches
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and cups out the tee
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and the drinks from just a little tiny like kitchen
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within the cafe and they have been doing it since 1968
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and, yeah, just a classic little cafe in Hong Kong
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and by the way they do also have bowls of noodles
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and they have a pretty good selection
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of different dishes on their menu but I just came
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for that toasted beef and egg sandwich,
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and I wasn't disappointed.
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We are just walking around this market area.
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There is a lot going on around here
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and a lot of fruits and vegetables.
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Ying is about to buy some more cherries.
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(women speaking in foreign language)
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We are coming in here to the fresh wet market now.
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That is a lot of meat
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and we're gonna just walk around here for a little while.
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Oh there's seafood there's meat
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and visiting fresh wet markets along with eating
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is one of my favorite things to do when I travel.
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(upbeat music)
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You can get any type of food at this market
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and we just passed through the meat and fish section,
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seafood section, and now moving on.
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Well lot's of tofu and preserved vegetables
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and moving on into more of the fresh vegetable section.
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There's some stalls that are so busy it's hard
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to even get a glimpse of what they're selling.
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So many people are fighting to get the fish and the meat.
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(upbeat music)
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It's starting to drizzle again this morning.
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It's been very rainy so far this trip to Hong Kong
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but it doesn't look like it's gonna rain too much today.
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We are walking over to a place now to eat noodles.
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I don't know a whole lot about this restaurant
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but when I was doing research
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for where to eat won ton noodles,
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I came across this place and what I like about it
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is that they still made the noodles using a bamboo pole
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to press the dough, and so I'm hoping
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that I'm gonna get a chance to see them making the noodles,
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not fully sure but gonna go check it out and see.
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(men speaking in foreign language)
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We made it to the restaurant just as they opened
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and this restaurant has an interesting story.
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It's actually a newly opened restaurant in 2010,
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but the owner got his recipe for making the noodles
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from his grandfather who had a restaurant
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or a shop in Macau and made the traditional style noodles
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and kneaded the dough with a bamboo pole
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and so they still make the noodles the traditional way here
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and unfortunately, I don't think I'm gonna have a chance
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to see them making the noodles,
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but they have a room in the front
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you can see the bamboo poles.
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So when they still need to make noodles,
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they still make them that way,
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and so I'll have a chance to try the noodles
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but maybe not see them being made.
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Ying and I got two different dishes to share
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and they have come out.
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They look fantastic and these are bamboo kneaded noodles.
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This is the classic bowl of won ton on noodles with soup
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and shrimp dumpling.
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Let me just taste the broth first.
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(slurps)
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Mm!
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Oh that is a richly flavorful broth.
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I think it's fish based broth
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and then you can taste kind of like the flower
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of the noodles within there are well.
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Grab chop sticks and before doing any seasoning,
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I just gotta taste those noodles.
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And this is very light and you can just see the beauty
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of these noodles.
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Yeah, look at that individual-ness of the...
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(laughs)
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Okay, I don't know if that made any sense,
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but they do look good.
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Mm!
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It has like a little bit of a rubbery texture to them
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but then at the same time they chew very easily
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and just sort of like almost dissolve in your mouth.
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Mm!
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It's awesome, like a slight rubbery al dente,
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not really al dente more of like a very tiny elasticity
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like almost like your chewing on a rubber band,
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but then it just breaks.
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Probably go for one of the won ton.
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Mm!
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Filled with shrimp!
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Oh that's delicious.
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The owner said he used the dry chili oil for the soup
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and then there's a different chili sauce
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for the other noodle.
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Okay let me add some of this chili.
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This is the dry chili oil.
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Oh this looks fantastic.
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Oh and that smells just so good.
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I'll just add a little bit to start with.
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(customers speaking in foreign language)
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Mix this around, oh oh yes.
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Follow that with some soup.
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Mm!
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That adds some nice heat to it
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and then I can feel that chili oil down my throat.
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Oh that's a wonderful burn.
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The texture of those noodles is amazing.
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It really has a little like rubbery factor to it,
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but it's fantastic.
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They're bouncy, that's what they are, they're bouncy
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and this has probably gotten a little bit dried out.
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These are like tossed noodles
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so I'm gonna re-toss them a little bit
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and this is with beef brisket.
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Oh, you can immediately smell that like braised aroma
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to that brisket.
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Now let me just taste a few strands of noodle
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before adding anything again.
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There's just a very light sauce to it.
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The bounciness and they don't really have a strong
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like starchy taste to them,
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and then he gave me some of this chili sauce
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to add to these noodles he said.
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I'm gonna scoop it on, or maybe wipe it all out.
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I didn't want any of it to go to waste.
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All right, toss them up a bit
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and on the noodles, it's just a very light glaze
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but I think it's some of the broth from
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that beef brisket has a beefy,
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a very light beefy taste to it.
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That chili sauce is a little bit sour
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and it has like an amazing like almost nutty flavor to it.
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And it's a little bit spicy.
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Oh yeah, that is tender indeed,
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and it has that wonderful like star anise flavor to it.
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It is, that's good.
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I'm really enjoying these noodles,
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but I really love this soup.
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Oh man it is so good.
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(slurping)
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(man speaking in foreign language)
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But normally it's every day.
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- Uh, not every day, maybe three or four times a week.
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- Oh okay, but all of the noodles
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are made with the bamboo pole?
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- Yes.
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- All right, thank you.
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Those were some serious good quality noodles.
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I enjoyed that and I was just talking with the owner,
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he said that all of the noodles that you'll eat at the shop
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are all made with the traditional way, using the bamboo
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to knead the dough, but if you come,
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he said about three or four times per week
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they make the noodles and sometime in the afternoon.
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So if you are lucky not only will you get to eat the noodles
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but also see them being made.
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And also I should just quickly mention that the bamboo pole
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kneading method for noodles is becoming very very rare.
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It is a traditional way to make noodles
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and it's very very hard to find these days in Hong Kong.
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We're heading to the subway station
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and going down a couple stops to Mong Kok.
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(carefree music)
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This is one of the busiest areas of Hong Kong,
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a big shopping area.
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The streets are just clogged with signs and stores
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and lots and lots of people.
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One of the things that's just crazy about this area
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of Hong Kong is the signage.
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There are so many billboards and so many signs