Part A
1.Bake
2.Deep-fry
3.Grill
4.Steamer
5.Stir-fry
6.Fryer
7.Oven
8.Steam
9.wok
Part B
•My first Hong Kong noodle experience was in Tsuen Wan. The yellow Cantonese noodles on the poster in the restaurant window drew me in. Thin as threads, they reminded me of Gran’s angel hair pasta. I had them in a steamy seafood broth. No wontons.
Part C
•The clear soup was peppery with the taste of the sea. The noodles were the best bit: chewy with a nice bite to them.