Personally, I still eat wonton noodles every time I go to Hong Kong. That is the specialty of Hong Kong.

I am not used to eating chop suey noodles. The food inside is not that kind. The ingredients I can accept in noodles are:

radish,

pork rinds (need to be cooked until soft but chewy),

fish balls ( Curry flavor)

Pork blood (not too rotten, but a little elastic)

Colon (Q and coagulated, with a gelatinous texture. It should not be rotten.)

It’s really difficult to mix these mismatched things and cook them to taste.

By the way, noodles in Hong Kong are not expensive at all, and the ones in most stores are about the same as those in Shanghai. Chop suey Like wonton noodles, thirty is the most.

This kind of thing will not be sold in high-end restaurants. It only costs so much. Not to mention things like offal noodles and pig blood porridge. Basically, they are sold more at food stalls. This is because there are many Christians in Hong Kong, and Christians do not eat blood.