1, fish eggs and fish eggs, also called fish balls, are delicate and delicious. Yu Danfen is made of smooth and delicate rice flour as the main ingredient, dried fish and pork bone soup as the soup base, and fish eggs, beef balls, fried meat rolls, fish pieces and other ingredients. The entrance of rice noodles is smooth, and the ingredients have their own flavors.
2. Shrimp Wonton Noodles, Hongkong's Shrimp Wonton Noodles, like Shanghai's steamed buns, is a must-try delicacy. Wonton is as big as a baby's fist, and the stuffing is all intact prawns. Noodles should be egg noodles, which have a strong taste. Noodles in soup are also very particular, using pork bones, dried fish and dried shrimps. With these techniques, it can be called authentic Hong Kong-style Wonton Noodles.
3, beef balls Hong Kong beef balls are famous for their juicy tendons and full bite, and they are exaggerated as table tennis in Stephen Chow's film "Gourmet". Legend has it that during the Shunzhi period of the Qing Dynasty, the Wangs in the south of the Yangtze River carefully developed characteristic beef balls. Later generations of the Wangs moved to Hong Kong, and beef balls became a famous snack in Hong Kong. Even the Queen of England loved them, also known as "tribute balls". Beef balls are usually cooked with rice noodles, or fried with ingredients such as shrimp and cashew nuts, or fried with quail eggs and hibiscus balls. It tastes crisp outside and tender inside, sweet and delicious.
4. Guiling Ointment Guiling Ointment is a traditional Chinese medicine ice product made of turtle, Smilax glabra, radix rehmanniae, dandelion and honeysuckle. Because of its bitter taste, many shops also add sweet bean paste to it, which makes this Chinese medicine have the taste of dessert. It's hot in Hong Kong, so it's very popular to eat Guiling Ointment for clearing away heat and toxic materials.
5. Herbal tea Herbal tea is a drink made by Guangdong, Hong Kong and Macao people with compound or single native herbs. There is a folk saying that "you don't need to find a doctor to drink a cup of herbal tea". Tea drinking is popular in Hong Kong, and large and small herbal tea shops have become one of the symbols of Hong Kong. Herbal tea has a long history and a wide variety, such as Wang Laoji Herbal Tea, Sanhutang Herbal Tea, Huang Zhenlong Herbal Tea, Dashenggong Herbal Tea, Twenty-four Herbal Tea, etc., with different tastes and different effects.
6. Bowl wings, one of the common street snacks in Hong Kong, used to be sold by vendors in the street, so it was named after the small bowl. Once upon a time, many vendors took some scattered shark fins from restaurants and added mushrooms, fungus, shredded pork, soup, monosodium glutamate, horseshoe powder and so on. When eating, you will usually add spices such as pepper, Zhejiang vinegar and sesame oil, and you can also add fish and shredded lettuce. Now the bowl wings are mainly vermicelli, and there is no shark fin component, but the flavor is still not to be missed.
7. Chezai noodle is a cheap pasta in Hong Kong. Stalls selling cooked food are crowded with streets, and metal "noodle-cooking carriages" are placed on wooden carts selling cars and noodles, which are filled with noodles and ingredients respectively. The ingredients are generally fish eggs, beef balls, pigskin, pig red, radish and other cheap dishes. Customers can freely choose the ingredients of noodles, and usually they can have a full meal for more than ten yuan.
8. Eggs are one of the authentic street snacks in Hong Kong. Fruit juice made of eggs, sugar, flour, weak milk, etc. Pour it between two special honeycomb iron templates and bake it on the fire. The poured eggs are golden yellow, taste like cakes, and are half empty in the middle, which makes them taste special when bitten. Now some shops add different flavors such as chocolate, shredded coconut and black sesame to traditional eggs.
9. The brisket is the belly of a cow, surrounded by fascia, which acts as a beauty beauty. It is a classic ingredient of Cantonese cuisine and one of the special snacks. In Hong Kong, beef brisket is usually eaten in curry and clear soup, and beef brisket noodles and beef brisket noodles are derived. Real beef brisket must be boiled with beef bones for several hours to make it soft and delicious, and at the same time let the essence dissolve in the soup. Beef brisket in clear soup will also be added with white radish, which is more delicious and refreshing.
10, Yangzhi Ganlu Yangzhi Ganlu is a Hong Kong-style dessert, which was first created by Hong Kong Liyuan Restaurant on 1984. Chop grapefruit into meat, dice mango, mix sago, coconut juice and sugar water, and eat after freezing. Some dessert shops even add assorted fruits or bird's nest to the nectar of poplar branches. The flavor of nectar is also made into other foods, such as nectar cakes, nectar spots and nectar snowflakes.