1. At the Hong Kong airport, the first thing you see is a wide variety of maps that are free for tourists to use, almost right next to you, within easy reach. Later, we also saw free Hong Kong tourist maps at the hotels we stayed at. This is great, unlike in the mainland where you need to find a store to buy. Do not look at this small map, can show that our mainland map operators business sense is too poor, the number of mainland map advertising than the number of Hong Kong's map advertising should be said to be more, is not earned out of the cost? If it is given away to tourists, the volume has increased and the advertising cost will definitely increase. In addition, most of the map advertisements in Hong Kong are tourism-related, while many of the map advertisements on the Mainland have nothing to do with tourism. This may have something to do with the fact that many of the mainland's tourism resources have not been industrialized and are still the preserve of certain power organs that nourish corruption.

2. In Hong Kong, there is no need to be anxious about finding a toilet. No matter which public ****place, there will be free, clean and well-equipped public toilets for tourists. On the Mainland, many public toilets are fee-charging and the number of public toilets is pitifully small, making it a difficult task for locals, not to mention foreigners or tourists, to find a public toilet. I think it is the minimum quality and responsibility of a city manager to abolish some duplicated management organs, reduce some redundant staff who do not do anything, and save some money to build and manage public toilets well.

In Hong Kong, temples can be visited casually without the need to buy tickets. In the mainland, to worship Buddha and seek God is like meeting with an official, you have to show that you have bought a ticket before you can be released to meet the gods. Those gods and goddesses have long since become the private domains of local authorities or governments. In fact, if religious culture really goes to the people, it will be a great relief to the financial burden, because it is possible to rely on private sponsorship to exceed government funding. Managing religious and cultural sites by government power organs is a laborious task.

3. Regarding parks, those with temples do not charge admission fees, while those purely amusement parks built with lots of rides need to buy tickets. For example, Ocean Park in Hong Kong, the entrance fee is HK$160. As long as a visitor buys an admission ticket, he can enjoy all the large-scale facilities in the park. The ones that charge a fee are very small rides and games. To illustrate this point with an analogy: Hong Kong's parks are like a modernized supermarket that collects money at one time; the parks on the Mainland are like a department store that mainly rents out counters and collects money independently from each counter. Hong Kong's parks rely on their own amusement programs to attract visitors, just like walking into a sunny forest with the smell of birds and flowers to attract you. The mainland's parks rely on the culture and fame inherited from their ancestors, just as you meet a bandit and must leave money to buy your way through their territory.

Hong Kong food (actually a bit like Guangdong):

1. Long-beard candy

Originally known as silver-silk candy, the outer layer resembles a white beard, hence the unusual name Long-beard candy.　The reason for eating dragon beard candy is not only to eat its special, but also to eat its memories. The manufacturing process is also a show that people of all ages love to watch. Hand-pulled sugar coating as thin as a layer of silk, wrapped in sesame seeds, shredded coconut and peanut grains, looks a bit like a cocoon, but the flavor is surprisingly good.

2. Sugar and scallion pancakes

Sugar and scallion pancakes have been made in Hong Kong for at least 80 years, and the sugar and scallion must be made by an experienced chef. Because the shape of the sugar is made to look like a childhood art hall watton paper, the practice is to melt the maltose heat with a stick and continue to pull until it turns from golden yellow to white, pull to the strip when it is cut into a section, after cooling will become a crispy body, wrapped in sugar and sesame seeds shredded coconut. It's a crunchy and tasty treat to bite into. The front of the iron box is a piece of glass, as if telling you the specialties of these candies.

3. Port Chai Pudding

Port Chai Pudding is a local street food in Sze Yap, and it is a must-have for paying respect to the gods and ancestors. Originally, it was served in a bowl, but nowadays it is served in a plastic cup, which is not as popular as it used to be. There are two flavors of port cake, white sugar and yellow sugar. There are two flavors of port cake, white sugar and brown sugar. Later, there are red bean and no red bean according to people's taste.

4. Egg tarts

Egg tarts are a product of the British colonial era, when Hong Kong was influenced by the food culture of Yangjingbin, and have now become a must-have snack in Hong Kong's bakeries and patisseries. From the sixties to the eighties, most of the cafes also operated bakery, so egg tart is also a popular snack in Hong Kong-style cafes. Since the 1990s, the number of Hong Kong style cafes that also serve bakery products has gradually decreased, so now only the old style cafes have home-baked egg tarts, while other cafes order egg tarts from bakeries for sale. Hong Kong's authentic egg tarts are categorized by their crusts, which are mainly divided into butter egg tarts and puff pastry egg tarts.

Egg tarts have been with us for decades, and I believe many Hong Kong people wore egg tart hairstyles when they were young.

5. Egg tarts

Egg tarts appeared in the 1950s, when hawkers used charcoal stoves, holding two pieces of heavy iron, sandwiched between the egg pulp to burn. In recent years, the eggs have been transferred to LPG stoves, and the iron clamps are lighter. It is rumored that some people used to open the store, every day there will be some eggs cracked or broken, because they do not want to waste discarded, so try to add flour, sugar and butter and so on into a paste, and then inverted the mold and baking, and later the mold is designed into a small egg shape to attract people to buy, and it has become the egg child.

6. Griddle Cake

Griddle cake is a continuation of the egg boy, made with a grid-shaped machine. Biting into it is a bit like eating a cake, with each bite filled with a rich egg flavor. As the main ingredient of the egg pancake is egg paste, the baking time is also regulated, about 4 minutes of baking to "rise" out, otherwise it will become hard and taut. Eaten with butter, peanut butter, condensed milk and sugar, it is the traditional way of eating in the 70s.

7. Pineapple Buns

Pineapple buns are one of the most popular breads in Hong Kong and are sold in almost every bakery in Hong Kong. It's a sweet bread from Hong Kong, said to have gotten its name because of its golden-brown, bumpy, crunchy crust that resembles a pineapple after being baked.　In fact, there is no pineapple in it, and there is no filling in the middle of the bread. It is rumored that in the early years of Hong Kong people are not satisfied with the original buns, that the flavor is not enough, so the buns with sugar and other sweet fillings and the formation of pineapple buns.

8. Bowls of shark's fin

The origin of bowls of shark's fin is from the 40's and 50's in the area of Yung Shue Tau, Temple Street, the street stalls with the commonly known as "pouring rancid water", i.e., leftover shark's fin head and tail of the restaurant, open soybean meal water, drop MSG, soy sauce, etc. to sell. Many people love to put the bowl of shark's fin and fish two ditch, and eventually become the classic pairing of Hong Kong street food.

12. Pork Intestine Noodle

Pork Intestine Noodle is also known as "La sausage", which was later changed to "pork intestine noodle" because of its shape. Pork sausage noodle is a snack that we all grew up eating, with and without filling. As early as 60 years ago, street-side pork sausage rolls were a very popular breakfast item. Usually, the intestines eaten for breakfast are sausages with shrimps on the surface; there are also fried two-slice intestines, which are wrapped with doughnuts inside the intestines. In the past, the sausage was often sold by itinerant hawkers on street corners, but in recent years, most of them have been converted to stores.

13. Che Chai Noodles

Che Chai Noodles were made by refugees from China who came to Hong Kong in the 1960s and sold "Che Chai Noodles" along the streets in their carts to make a living, spreading the aroma for hundreds of miles. In the 1970s, when industry took off, parents who worked overtime left their children to eat alone, and the carts became mobile buffet carts for teenagers. In the 1980s and 1990s, when the economy became more developed and the hygiene requirements became higher, there was no more room for "嗱嗱面" (noodles), and there were often farcical scenes in which customers were left behind by the ghosts. Now, all the noodle stalls have gone into the store, and the group of people who grew up eating "嗱喳面" have also grown up.