Cheong Kei's Shrimp Roe Noodles are traditional Cantonese noodles with shrimp roe, regarded as one of Macau's best-known culinary specialties. They are made from wheat flour, eggs, shrimp, shrimp roe, and carefully selected seasonings, following a recipe rooted in the traditional production of thin Cantonese-style noodles. The noodles are characterized by their thin, elastic texture, while the dried shrimp roe provides a distinctive seafood aroma and a rich umami flavor. They retain a firm, springy texture after cooking, making them suitable for serving either in broth or as dry noodles with simple accompaniments such as soy sauce, shallot oil, or vegetables. Small dark specks of shrimp roe are visible throughout the noodles, forming one of their most recognizable features. The company recommends cooking the noodles in the same water in which they will be served, adding a small amount of salt to taste to preserve their natural flavor. Combining traditional craftsmanship with the distinctive taste of shrimp roe, Shrimp Roe Noodles are Cheong Kei's signature product and an enduring symbol of Macau's Cantonese noodle-making heritage.