CHAN MING KEE Hong Kong Premium Shrimp Egg Noodle (10pcs) | 香港 陳明記特級蝦子麵 10包裝

Brand Story  
The founder Mr. Chan Shek Ming was born in the 1930s, dedicated his life in learning the craft of Traditional Chinese Noodles Production.  
At that time, it was not easy to produce hand-made Rice Noodles and Shirmp Noodles. However, Mr. Chan Shek Ming believed in "Success only comes by persevering despite failure" and insisted to produce the noodles manually with the cumbersome procedure.  
With the combatant spirit and years of trying, Mr. Chan Shek Ming finally the Ming Kee Noodle Factory, and it was renamed as Chan Ming Kee Noodles Factory in 1940.  
Until now, the third generation of Mr. Chan Shek Ming still insist on using the ancient way of rice milling for noodles production.  
All noodles and snacks are made with the finest ingredients and with the belief of Mr. Chan Shek Ming:  
1.) Preserve traditional craftmanship and insist on manually production.  
2.) Only use the finest ingredients and assure the quality of every noodle  
3.) All food are freshly made and guaranteed to create customers' confidence  
Introduction:  
Upgraded ancient formula with more premium shrimp roe with a traditional nostalgic taste.  
 
How to eat (Signature Shrimp-egg Noodles)  
 
Soup Noodles  
1) Prepare about 400cc of water, when the water is about to boil, add the dough  
2) Keep it on high heat and cook for about 1 minute and 40 seconds. You can use chopsticks to easily scatter and eat.  
 
Stirred Noodles  
1) Prepare about 400cc of water, when the water is about to boil, add the dough  
2) Keep the high heat and cook for about 1 minute and 30 seconds, and put the noodles into the bowl after they are cooked  
3) Add the ingredients and seasoning, and you can eat it, and the remaining soup can also be consumed directly.  
 
Fried Noodles  
Fry the noodles on a low heat. After boil the noodles, let them cool and dry. Heat the pan with oil and stir fry the ingredients. Finally, add the noodles.  
 
 **The firepower of different brands of stoves may vary. Please increase or decrease the time according to the situation.  
__________________________________________________________________________________________  
麵鋪故事  
創始人陳石明先生於30年代 致力學習傳統中式粉麵手藝。  
當時布拉河粉及蝦子麵全人手製造並不易成功  
創始人先生屢戰屢敗，依然堅持人手熬湯磨米 靠著拼搏精神終嚐甜果，創立明記粉麵廠，  
堅持以民為本結下不少鄰里情懷 後於1940年正式更名為陳明記粉麵廠。  
 
一家人用最古老的方法製作，自磨米漿蒸河粉 堅持用最優質的材料，做好每一箸麵。  
至今仍傳承當年的三大堅持：  
一，保留傳統手藝，堅持自家製。  
二，選用有品質的食材。  
三，新鮮製造提供信心保證。  
介紹：  
古早配方升級之選，加入更多蝦籽。  
 
食用方法（招牌蝦子麵）  
湯食  
1）準備約400cc水，當水即將沸騰時，加入麵餅  
2）保持大火煮約1分40秒，可用筷子輕易撩散即可食用。  
 
乾食  
1）準備約400cc水，當水即將沸騰時，加入麵餅  
2）保持大火煮約1分30秒，麵煮熟後夾進碗內  
3）加入材料及調味，即可食用，剩餘的湯亦可直接飲用。  
 
細火香煎  
將麵餅輕輕煮散後，置冷及晾乾，燒熱油鍋拌炒材料，最後加入麵條