Dunno why they have to emphasize it's hand peeled shrimps. What else do we expect, they use their mouth otherwise? ** just joking. My favourite wanton noodle in HK, not overly alkaline in the broth and really tasty shrimps in the wanton 雲吞 and shui gao 水餃. The broth also has lots and lots of shrimp roe 蝦子 which premiumnize (don't think there is this word) the consommé of compoy and anchovies 柴魚. The noodles 細絨,(which literally means fine fluff) are thin yet springy and 麵tastic!