Hong Kong version of Demae Iccho VS Hokkaido Iccho Netizens praise this version as being more delicious than the Japanese version? Will the Hong Kong version also fight back against the Japanese version?

Hong Kong version Delivery One Ding Compared to Hokkaido Yiding, netizens praised this version as being more delicious than the Japanese version? Will the Hong Kong version also beat the Japanese version?

Recently, a netizen posted a question on the Facebook group “Hong Kong Tea Restaurant and Food Concern Group” asking Delivery One Ding which is better, Demae Iccho or Hokkaido Iccho? The post attracted numerous comments from netizens. The noodles, taste, and cooking methods of the Hong Kong version of Demae Iccho and Hokkaido Iccho each have their own supporters. Many people reminded that both are made in Hong Kong, but the Hokkaido Iccho is made with wheat flour produced in Hokkaido. They even pointed out that one of them is tastier than the Japanese version! In fact, to cater to Hong Kong people, Demae Iccho has already launched a large number of different flavors on the market, attracting and countering Japan, the place of origin! Read the following to find out!

👉🏻The new Yahoo Food Instagram is now online! Follow now to get more food tips

Hong Kong version of Demae Iccho VS Hokkaido Iccho

After the post was published, many netizens left messages comparing the Hong Kong version of Demae Itcho and the Hokkaido Itcho. Many reminded that both versions are actually made in Hong Kong, but the latter is made with wheat flour produced in Hokkaido. A large number of netizens praised the Hokkaido Itcho and said it was tastier than the Japanese version because its noodles were of moderate thickness and had a chewy texture. However, the cooking method cannot be the same as the ordinary Hong Kong version of Demae Itcho. Some netizens suggested that the cooking time should be shorter than the ordinary Hong Kong version so that the taste and texture will be better. On the other hand, there are many criticisms that the quality of the ordinary Hong Kong version of Demae Itcho is lower than before, the color is pale, and the noodles are too thin. The taste is inferior to the Hokkaido Itcho, but the flavor powder is better than the other.

Netizens asked which one was better

Netizens reminded that both models are made in Hong Kong

Two different cooking methods

Netizens suggested cooking methods

Hokkaido 1-cho supporters

Hokkaido Iccho noodles are chewier

Better than the Japanese version?

The ordinary Hong Kong version is inferior to the previous one

Ramen base

Flavor powder is better

But some netizens prefer the Japanese version

Hong Kong Version of Demae Iccho VS Hokkaido Iccho: Is It Really Better Than The Japanese Version?

Hong Kong Version of Demae Iccho VS Hokkaido Iccho

Recently, a netizen posted a question on the Facebook group “Hong Kong Tea Restaurant and Food Concern Group” asking Delivery One Ding which one is better, Demae Iccho or Hokkaido Iccho. The post attracted a lot of comments from netizens. The noodles, taste, and cooking methods of the Hong Kong version of Demae Iccho and Hokkaido Iccho each have their own supporters.

Many people reminded that both are made in Hong Kong, but the Hokkaido Iccho is made with wheat flour produced in Hokkaido. They even pointed out that one of them is tastier than the Japanese version! In fact, in order to cater to Hong Kong people, Demae Iccho has already launched a large number of different flavors on the market, and has attracted and counterattacked Japan, the place of origin! Read the following to find out!

👉🏻The new Yahoo Food Instagram is now online! Follow now to get more food tips

After the post was published, many netizens left messages comparing the Hong Kong version of Demae Itcho and the Hokkaido Itcho. Many of them reminded that both versions are actually made in Hong Kong, but the latter is made with wheat flour produced in Hokkaido.

A large number of netizens praised the Hokkaido Itcho and said it was tastier than the Japanese version because its noodles were of moderate thickness and had a chewy texture. However, the cooking method cannot be the same as the ordinary Hong Kong version of Demae Itcho. Some netizens suggested that the cooking time should be shorter than the ordinary Hong Kong version so that the taste and texture will be better.

On the other hand, there are many criticisms that the quality of the ordinary Hong Kong version of Demae Itcho is lower than before, the color is pale, and the noodles are too thin. The taste is inferior to the Hokkaido Itcho, but the flavor powder is better than the other.

The Hong Kong Version of Ichigo Counterattacks Japan?

In fact, the Hong Kong version of Demae Iccho has more flavors than the Japanese version which only has sesame oil flavor, such as black garlic oil pork bone soup, spicy sesame oil, chicken flavor, etc., all of which are unique to Hong Kong. It is not only popular among Hong Kong people, but also attracts the attention of Japanese people, allowing the Hong Kong version of spicy sesame oil and chicken flavor to counterattack and be sold in Japan. Maybe one day the Hong Kong version of Hokkaido Iccho can be further developed, and then there will be more options to enter the Japanese market!