Jook-Sing noodles are a type of noodle pressed using a bamboo pole. In Cantonese, the word for "pole" sounds like "dryness," which is considered inauspicious, so the term was changed to "sing," meaning "rise." These noodles are typically made with duck eggs to produce whole egg noodles, also known as silver thread noodles or "carrying pole noodles." They are commonly used in wonton noodles across Hong Kong, Macau, Guangdong, Guangxi, and Guizhou regions. Characterised by a firm and springy texture, the noodle maker sits at one end of the bamboo pole and uses their body weight to repeatedly press the dough at the other end, increasing dough density and enhancing the texture. The hand-pressing process takes approximately 30 minutes. After the dough is flattened, it is cut into thin strands and cooked quickly over high heat.

It is said that jook-sing noodles originated in Xiguan, Guangzhou, during the late Qing Dynasty. There are two main types: one made with duck eggs and lye water, which results in a chewier texture; and the other made solely with chicken eggs, producing smoother noodles with a stronger egg aroma. Due to the labour-intensive and time-consuming hand-pressing process, machines have gradually replaced manual production, leading to a decline in hand-pressed jook-sing noodles and posing challenges for the preservation of this traditional craft. In 2014, the Hong Kong government officially listed the jook-sing noodle making technique as part of its intangible cultural heritage to safeguard this valuable tradition.