Cantonese Classic · Noodles & Dumplings

Wanton Mee

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Photo coming soon

'Wet' and 'dry' are treated as two completely different orders at old Chinatown stalls — ask for it dry and the springy egg noodles come tossed in dark soy and lard, with the broth and dumplings served on the side in a separate bowl instead of poured over the top.

Springy egg noodles are tossed in dark soy sauce and lard, topped with slices of barbecued pork (char siu) and boiled pork-and-shrimp dumplings, served either dry with a side bowl of soup or fully submerged in broth, at long-running Cantonese noodle stalls.

Why it's made this way: The dish arrived with Cantonese immigrants who settled around Chinatown, and the noodle-and-dumpling combination became one of the neighborhood's defining breakfast and lunch orders, still cooked at some of its oldest hawker stalls.