Winner Foods India Kochi, Kerala

Make way for these humble, though arguably most popular Chinese noodles in the world. As chewy as they’re slippery, the egg noodles make their rounds from Asia to the rest of the world and back.

Similar in look to the Japanese udon, Shanghai noodles are white, smooth soft and springy to the bite. These noodles are the obvious choice for serving with the pork and brown bean sauce the Shanghainese are famous for.

Wanton noodles have travelled a long way from hunan to guangzhou during the qing dynasty.

Flat and broad, these noodles are another choice of wanton noodles. They work well with soup broths or as a dry dish. Because they are quite thin, they cook fast. They work beautifully with thick heavy sauces as the thick, flat noodles absorb sauces well.

Satisfying in girth and texture, Udon noodles are the working mans heroes. You may think of it as the slightly-awkward and cumbersome proletariat when compared to the noble soba.

Are created by its namesake-yis cook created these noodles in his very own kitchen, in china during the qing dynasty. These precooked deep-fried nests of yi noodles take place of cake at birthdays, family celebrations and cny banquets. Thus, they have come to be associated with birthdays and earned itself the moniker long life noodles. Because yi noodles are cooked before being fried, they can be stored for a longer period. Add the noodles to the water before the broth boils, and not for too long or else they may look overcooked.

Authentic Fujian Noodles is very popular at the Chinese Fujian Province and south of China, they call it “noodles”.

Japanese Ramen has since perfected the art of making and serving ramen. They are usually served in with hot broth made from pork stock, topped with fish cake and pork slices. It’s the ultimate comfort food in late night Japan, as they are usually sold by street vendors at night.

These noodles are the same as wonton noodles, except they are flatter and broader and dry, which means they can be stored

We are offering extra fine noodles. These extra fine noodles are perfect for preparing crispy fried noodle dishes. These noodles are dry,which means they can be stored for around 12-18 months if kept in a cold and dry place.

The Mandarin words for chopped up odds and ends are tsa sui,close enough to chop suey.These noodles are dry, which means they can be stored for around 12-18 months if kept in a cold and dry place.

We are offering pre packed broad noodles. These noodles are the same as wonton noodles, except they are flatter and broader and dry, which means they can be stored for around 12-18 months if kept in a cold and dry place. First simmer the noodles in boiling water for approximately 3-5 minutes, drain and rinse with cold water.

We are offering pre packed extra fine noodles. These extra fine noodles are perfect for preparing crispy fried noodle dishes. These noodles are dry,which means they can be stored for around 12-18 months if kept in a cold and dry place.

We are offering pre packed chop suey noodles. There have been several theories about its origin but most probably, the dish came about because early chinese miners and railway workers cooked together whatever vegetables and meats they had; in other words, “a little of this and that”. The mandarin words for chopped up odds and ends are “tsa sui,” close enough to “chop suey.” these noodles are dry, which means they can be stored for around 12-18 months if kept in a cold and dry place.

Siew Mai pastry is basically Wanton pastry, but instead of square, Siew Mai pastry is round in shape. This is popularly used with Guangzhou-style dim sum. Simply add different fillings, and different cooking methods, such as boiling, steaming or frying and voila! You'll have a range of dim sun dishes.

Wanton pastry is basically wanton noodle pastry with added eggs, marking the skin smooth and tasty. This is popularly used with Guangzhou-style dim sum. Simply add different fillings, and different cooking methods, such as boiling, steaming or frying and voila! You’ll have a range of dim sun dishes.

Shanghai pastry is basically Dumpling pastry but instead of round, Shanghai pastry is square in shape. Jiaozi (Chinese Dumpling) is a traditional Chinese food and have become one of the most widely loved foods in China.

The shape of the Chinese dumplings is similar to ancient Chinese gold or silver ingots, symbolizing wealth and is thus important to the Chinese New Year feasts. Traditionally, the members of a family get together to make dumplings during the New Year’s Eve. Making skins is the hardest part of making dumplings, but with our range of dumpling pastry, you don’t have to worry about that.

Frozen Gyoza Pastry is similar to Frozen Dumpling pastry but the skin is thinner and smoother. Just like Chinese, the Japanese use Gyoza pastry to make “Gyoza” meaning dumpling but they go with the Japanese sauces which is different from Chinese.

Wanton pastry is basically wanton noodle pastry with added eggs, marking the skin smooth and tasty. This is popularly used with Guangzhou-style dim sum. Simply add different fillings, and different cooking methods, such as boiling, steaming or frying and voila! You’ll have a range of dim sun dishes.