Hong Kong's cuisine is as comprehensive as its demographic composition: there are both the most traditional Guangdong teahouses and the localized Hunan restaurants; There are both family restaurants run by Thai people in Kowloon City and the most authentic Indian curry in chungking mansions. Of course, you can also find sweetness in ordinary rice rolls and Wonton Noodles. This diversity is the mixed spirit. The tea restaurant accommodates all the delicacies from five continents, and also creates mandarin ducks and pineapple oil unique to Hong Kong. The same food can also be made into various patterns, an egg tart, ever-changing Never underestimate Hong Kong people's pursuit of food. Follow them to "eat" and naturally you won't go wrong.

Egg tart: there are endless patterns.

In Hong Kong, people are used to calling this kind of egg tart "Portuguese tart" to distinguish it from the traditional Hong Kong-style egg tart. The skin of butter egg tart is smooth and complete, like biscuits in a pot, with the smell of butter and biscuits, so it is also called biscuit skin egg tart. As one of the representative foods in Hong Kong, Hong Kong-style egg tarts are divided into crispy and crispy. The skin of butter egg tart is smooth and complete, like biscuits in a pot, with the smell of butter and biscuits, so it is also called biscuit skin egg tart. The crust of a pastry egg tart is pastry, and the pastry of a pastry egg tart can usually have nearly 100 layers of pastry folds. Crispy egg tart is made of lard, which tastes rougher than butter egg tart, and tastes more crisp and slippery. In the eyes of Hong Kong people, Portuguese tarts are imported, and Hong Kong-style egg tarts are truly classic "egg tarts".

Barbecue Shop: Charming Roast Goose

Roast goose is an indispensable traditional diet in Hong Kong. In addition to the famous food in Central, another restaurant that can't be missed is roast goose in Sham Tseng, which is rarely mentioned because of the inconvenient transportation in the suburbs. However, in the recent Hong Kong Food Awards, roasted goose was re-selected as the most classic diet in Hong Kong. But now the deep well roast goose in Hong Kong is roasted in a big crock half a person high. Everyone calls this roasting method the secret charcoal roast goose. There are also directly baked in the iron furnace. Deep well roast goose is characterized by deep aroma, crispy skin and tender meat, delicious juice, and the best thing is that there is a thin layer of fat under the crispy skin; Eat it while it's hot, with a special dip made of sour plums. It is really an unforgettable feeling.

Side stove: umami is in my heart.

If you want to know the authentic Hong Kong-style hot pot, you'd better give up the exquisite decoration of the business district, find another way and find some old neighbor shops with simple facades. Laokeng Hot Pot in Hung Hom District Street is located in the back lane of funeral parlour. Pushing open the door and entering the store, people came and went, and the boss greeted them. It was as hot as crossing into another cave. The boss goes to the Wan Chai market to buy goods every day, and the ingredients are fresh and guaranteed. Beef is fresh sliced and cooked in a pot for 20 seconds by tidal knife method; Crispy and full of fish oil, crisp and tough like chewing tender cartilage; Coconut green is very fresh and sweet, and other dishes are also remarkable. The tomato crab pot in the shop was specially developed by the boss for his son who loves crabs, which satisfied his taste and left him with endless aftertaste.

Candy store: life needs sweetness and moisture.

Guangdong people eat a lot of sugar water, but the sugar water shop in Hong Kong is not as simple as you think. Sugar water stands until one or two in the morning, which is a snack place for office workers who come back late, and also a warm stomach choice for young people in Yepu. In the middle of the night, the candy store on the corner is still lit. The "sweet aunt" of Qingfeng Street in Tianhou attracted many durian lovers with durian bean curd and durian sorbet. The boss was generous and the materials used were not stingy. The whole store smells like durian. Yuanji in the West Ring Road and Mao Di Pavilion in Kowloon City have more traditional sugar water, such as almond dew and mulberry parasitic tea.

Tea restaurant: delicious food that is easy to get

Ma Jiahui said that the tea restaurants around chungking mansions are a concrete and subtle symbol of globalization: "Half-blood, half-blood, neither China nor westerners, but also China and westerners, including Wonton Noodles and foie gras, and even Indian flying cakes, Vietnamese rice noodles and Thai rice noodles." The menu of a small tea restaurant includes the world. No matter rich or poor, you can find your own foothold in the tea restaurant. Don't complain about the poor service attitude of the tea restaurant. Eating in a tea restaurant is like fighting a war. Lan fong yuen's time-honored stockings, milk tea and diced chicken with ginger and onion are the favorites of regular customers. Jiuji beef brisket is famous in rivers and lakes, and the tomato powder in Shengxiangyuan opposite is also very popular. Although Cuihua has opened in rows, its pork buns are still tasteless.