Jook-sing noodles have their roots in Hong Kong cuisine. These noodles are typically served in a broth-based soup with various toppings such as pork, shrimp, and vegetables.

The name "Jook-sing" refers to the bamboo pole used traditionally in making the noodles. The dough is kneaded by hand and then stretched over a bamboo pole to achieve their characteristic texture. Enjoying Jook-sing noodles often accompanies casual gatherings with friends or family, as they are a popular food in Hong Kong.

However, the origin of jook-sin noodles can be traced back to the Republican era, especially in the area of Xiguan, Guangzhou. It is said that the craftsmanship of making bamboo pole noodles originated from a noodle shop established by an old man named Chen Chaoji in Xiguan, Guangzhou, at the end of the Qing Dynasty. Initially, these noodles were called "bamboo pole noodles," but due to the similarity in pronunciation between "pole" and "descend" in Cantonese, it was considered inauspicious. Consequently, people changed its name to "bamboo pole noodles."