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Mille Crêpes cakes
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Mille Crêpes cakes
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$16.50
A beloved Cantonese classic, this signature dish from Maxi’s Noodle (云吞妹) brings together two iconic Hong Kong flavors in one satisfying bowl: plump, bouncy shrimp wontons and tender, braised beef brisket, served over springy egg noodles in a fragrant broth
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Each component is crafted with care. The shrimp wontons (鲜虾云吞) feature a generous filling of succulent shrimp wrapped in delicate, silky skins. The beef stew (牛腩) is prepared in traditional Chu Hou style (柱候牛腩)—slow-braised until fork-tender in a rich, aromatic sauce featuring fermented bean paste and warm spices . The dish is completed with thin duck egg noodles (鸭蛋面) , prized for their springy, al dente texture that perfectly captures the broth, and a savory beef-pork broth base .
Garnished simply with blanched greens, this noodle soup delivers the ultimate Hong Kong comfort food experience—a harmonious bowl of contrasting textures and deep, savory flavors that has made it a staple across the city’s famed noodle shops
| Weight | 1.5 lbs |
|---|---|
| Dimensions | 10 × 8 × 4 in |
| Cooking Method | Ready to Eat |
| Regional Style |
Note: Nutritional values are estimates based on the product weight (1.5 lbs total for the kit) and typical recipes for similar dishes . The total kit weighs 1.5 lbs, which serves approximately one person as a hearty meal. Actual values will vary based on specific ingredients, fat content, and preparation methods.
| Nutrient | Estimated Value (per serving) | Daily Value* (approx) |
|---|---|---|
| Calories | 650–800 kcal | 32–40% |
| Total Fat | 25–35g | 32–45% |
| Saturated Fat | 9–14g | 45–70% |
| Carbohydrates | 65–80g | 22–27% |
| Dietary Fiber | 4–6g | 14–21% |
| Total Sugars | 6–10g | — |
| Protein | 40–50g | 80–100% |
| Sodium | 1500–2300mg | 65–100% |
| Component | Typical Ingredients |
|---|---|
| Shrimp Wontons | Shrimp, pork, wonton wrappers (wheat flour, water, egg), green onions, ginger, sesame oil, soy sauce, salt, sugar, white pepper |
| Beef Stew (柱候牛腩) | Beef brisket, Chu Hou paste (fermented soybean paste), ginger, garlic, star anise, cinnamon, Shaoxing wine, soy sauce, sugar, water or broth |
| Noodles | Duck egg noodles (wheat flour, duck egg, water, salt, possibly alkaline water for texture) |
| Broth | Pork bones, beef bones, water, dried seafood (shrimp shells or flounder powder), ginger, scallions, salt |
| Garnish | Bok choy or choy sum, green onions, fried shallots (optional) |
Food Allergens Notice: This establishment prepares dishes that may contain common allergens. While precautions are taken, cross-contamination is possible in a shared kitchen . Common Allergens in this dish include: Gluten (wheat noodles, soy sauce), Egg (noodles, wonton wrappers), Crustacean Shellfish (shrimp), Soy, and Sesame (sesame oil) .
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