Shrimp-roe noodles 虾子捞面
Shrimp-roe noodles is featured among the local specialties of Macau.
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Egg noodles dressed with dried shrimp roe, valued for a concentrated savory seafood flavor.
How it is made
Egg noodles are cooked, drained and tossed with a light seasoning before dried shrimp roe is scattered over them. A small bowl of broth may be served separately.
Flavour & texture
The noodles are fine and springy, with a concentrated, salty marine flavor from the roe. Their relatively dry surface helps the roe cling.
Local roots & traditions
Shrimp-roe noodles are associated with Macao's Cantonese noodle-shop tradition.
How to order Shrimp-roe noodles
Mix gently from the bottom and taste before adding sauce, then use the separate broth for a different texture if offered.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Congee 粥 →
Rice is simmered with ample water or stock until the grains soften and partly break down. Macau shops offer plain congee or add meat, fish, shellfish and other ingredients. The base is silky and mild, with individual additions supplying salt, aroma and firmer bites. Thickness ranges from flowing to spoon-coating.
Portuguese clams 葡式炒蚬 →
Clams are cooked briefly with garlic, wine and other aromatics until their shells open, producing a savory pan liquid. Some kitchens use herbs or olive oil to finish the dish. The clams are tender and briny, with a garlicky, wine-scented broth that is useful for dipping bread. Overly long cooking would make the flesh firmer.
Questions before you order
What name should I show when ordering?
Show 虾子捞面 for Shrimp-roe noodles. Mix gently from the bottom and taste before adding sauce, then use the separate broth for a different texture if offered.
Sources & reading
Recipes and servings vary between kitchens.