Top Ten Famous Cuihua Restaurant in Hong Kong \x0d\ 1. Cui Hua Authentic Hainan Wenchang Chicken \ x0d \ x0d \ Many people have eaten Hainan chicken rice, but not every restaurant can eat authentic Hainan Wenchang take the chicken. Cuihua restaurant removes the chicken bones first, and the chicken is rich in flavor and thin in skin. Because there is no bone, every bite of chicken tastes like tender chicken \x0d\ 2。 Fish-egg rice noodles \ x0d \ x0d \ A century-old Chaozhou food culture-fish-egg, pioneered by Cui Hua, has become a trend guarantee for healthy food. When tasting fish eggs and rice noodles, besides carefully tasting fish eggs, I suggest you pay more attention to the soup base of rice noodles. The traditional noodle soup base is mainly pork bones and shrimps, but the noodle soup base in Cui Hua is genuine fish soup. Fish soup turns milky white after being cooked for a long time, and it tastes delicious but has no fishy smell. \x0d\ 3。 Swiss chicken wings \ x0d \ x0d \ Swiss chicken wings have nothing to do with Switzerland. The origin of Swiss chicken wings evolved from the homonym of authentic sauce "sweet sauce", which was named "Swiss chicken wings" by the previous generation in Hong Kong, so the name of this dish spread. \x0d\ 4。 Milk tea \ x0d \ x0d \ How can you go to Hong Kong without trying the local milk tea? As early as the British rule, Hong Kong people have loved milk tea represented by "Ceylon tea", which has become one of the leisure food cultures with Hong Kong characteristics and has evolved into a symbolic representative of "tea restaurant". \x0d\ 5。 Kagoshima pig cartilage \ x0d \ x0d \ Kagoshima pig cartilage cooked with Japanese sauce and technology is rich in collagen, which has the dietotherapy effect of preventing osteoporosis and beautifying muscles, and also contains a variety of vitamins. It is a high-protein and low-fat food. It is delicious with rice or noodles. \x0d\ 6。 Stir-fried noodles with shredded pork \ x0d \ x0d \ Stir-fried noodles with shredded pork originated from Guangzhou flavor, and the whole egg noodles were airlifted from Hong Kong and baked on both sides until golden in color. When eating, it will be served with Yu Junyi Chili sauce, tauren mustard and Xijiang vinegar to further enhance the best enjoyment of taste. \x0d\ 7。 Cream pork bun \ x0d \ x0d \ Cuihua Restaurant started in 2000, directly baking pork bun used as pork bun, and then squeezing fresh sweet cream. After baking, wheat bread is full of flavor, crisp and delicious, which caters to the fast-paced life rhythm of modern urbanites. When you arrive at Cuihua Restaurant, you will find that there are cream pork buns on almost every table, and its popularity can be imagined. In addition, it is suggested that there is a discount for cream pork buns at breakfast. For breakfast, consider a cream pork bag with a cup of milk tea. \x0d\ 8。 Malaysian Curries \ x0d \ x0d \ Curries in Cui Hua are made with natural spices. It was taught by a Malaysian culinary master and a practicing master in Cui Hua's early years, and it has been passed down to this day. Therefore, curry flavor and coconut flavor can be brought into full play, reaching the reputation of extreme and true Malay curry. It is suggested that you first feel the aroma of curry with your sense of smell, and then experience the essence of Malay curry with your sense of taste. \x0d\ 9。 Fried noodles with shrimp balls \ x0d \ x0d \ Cuihua Restaurant has improved the fried noodles with shrimp balls with Sichuan and Beijing flavors. The sweet and sour sauce with crispy and elastic shrimp balls is fried crispy noodles. It has always been welcomed and respected by Japanese tourists and European and American customers. \x0d\ 10。 Hot dog \ x0d \ x0d \ Cuihua Restaurant's homemade French hot dog bag, with German hot dog sausage, lettuce, tomato and cucumber, has become a veritable "French hot dog". Special note: Cuihua Restaurant has plenty of hot dogs, and a hot dog with a cup of milk tea or coffee at noon is enough.