Spicy fish eggs are the product of the fifties and sixties. At that time, street stalls were cheap, so in order to reduce the cost, we used Chaozhou white fish eggs, or stale fish, and then fried them? ? Unexpectedly, it was very popular and became a pillar of street snacks in Hong Kong.

Basically, the fish and egg stalls on the street are all wholesale, and the taste is similar. To win by surprise, you need a juice. Like the "Tianjin flavor" with the help of many students, its spicy juice is extremely spicy. It turns out that the spicy sauce is homemade with Tianjin flavor and mixed with curry powder, which is spicy enough. And the people here are very popular, and there are often long queues. Fish eggs can be delivered quickly and will not be sunburned. No wonder 15000 fish eggs can be sold every day, and the sales volume is amazing.