Introduction: Hong Kong in addition to enjoying the beauty of the "shopping paradise", but also enjoy the "food paradise" called. Various kinds of Chinese and foreign food are available. People in Hong Kong, enjoy the Hong Kong specialties!

NO.1 Fish Egg Powder?

Fish balls, also known as fish meatballs, have a delicate and fresh flavor. Fish Balls Vermicelli is made of smooth and fine rice noodles, with dried earth fish and pork bone boiled in soup as the soup base, and topped with ingredients such as fish eggs, beef balls, fried meat rolls and fish pieces. The rice noodles are smooth in the mouth, and the toppings have their own flavors.

Where to eat: Tak Cheong Fish Ball Noodle Shop.

NO.2 Hong Kong barbecue

Barbecue is following the Cantonese tea, the world-famous representatives of Guangdong cuisine, and Hong Kong people do the highest evaluation of barbecue food, so come to Hong Kong must be a good taste. Barbecued pork includes roast goose, pigeon, suckling pig, barbecued pork and some marinated dishes. It is usually marinated and then oven-roasted, with a crispy, fatty skin and a slightly sweet taste. Roasted rice is about HK$35 a plate, and a roast goose or roast suckling pig will cost more.

Where to eat: Fu Kee Restaurant, Yung Kee Restaurant, Re-Hing Barbecue Restaurant, Sai Yuen Restaurant

NO.3 Beef Balls

Hong Kong beef meatballs are famous for their tenderness and juiciness, with a strong bite, which was exaggerated in Stephen Chow's movie God of Food to the point that it can be used as a ping-pong ball. Legend has it that during the Shunzhi period of the Qing Dynasty, the Wang family in Jiangnan elaborated a special beef meatballs, and then the descendants of the Wang family moved to Hong Kong, and the beef meatballs became a famous snack in Hong Kong, and were even loved by the Queen of England, also known as ? Tribute Balls? Beef meatballs are usually cooked with rice noodles, but can also be cooked with shrimp, cashew nuts and other ingredients simmered, or accompanied by quail eggs, hibiscus ball deep-fried together, eaten outside the crispy, tender, sweet and tasty.

Where to eat: Tak Fat Beef Balls.

NO.4 Hong Kong-style egg tarts

Unlike Portuguese egg tarts, Hong Kong-style egg tarts have a cookie crust, and the crust is more solid, not layered, and takes the fluffy route. The most important thing is just out of the oven a moment of pungent oil flavor and just condensation of the egg liquid smooth and meticulous. You can't miss it in Hong Kong!

Where to eat: Honolulu Cafe & Bakery, Sai Yuen Restaurant.

NO.5 Bridge Bottom Spicy Crab

Bridge Bottom Spicy Crab can be regarded as a unique among the many sweet foods in Hong Kong. The crabs here are made from authentic Vietnamese crabs, stir-fried with dried chili peppers for a spicy flavor. The red color will surely increase your appetite.

Fried crab spicy flavor, slightly spicy is already very spicy, crab with garlic and onions fried, just looking at people can make people drool, eat more tender and delicious.

Where to eat: Bridge bottom spicy crab seafood restaurant.

NO.6 Bowls of shark's fin

One of the most common street food in Hong Kong, it used to be sold by hawkers on the street, and was named after the small bowls in which it was served. In the old days, many hawkers took some scattered shark's fins from restaurants and added mushrooms, fungus, shredded pork, soup with monosodium glutamate (MSG) and horseshoe powder to cook them. It was usually flavored with pepper, zhejiang vinegar, sesame oil, etc., and fish and shredded lettuce could also be added. Nowadays, the bowl of shark's fin is made of vermicelli as the main ingredient, and there is no shark's fin ingredient, but the flavor is still not to be missed.

Where to eat: Lui Chai Kee, Tao Heung.

NO.7 Che Chai Noodle

It's a cheap noodle dish in Hong Kong. Small stalls selling cooked food fill the streets, and the wooden carts selling Che Chai Noodles have metal cooking compartments. In the wooden carts selling carboy noodles, there are metal "cooking compartments" containing noodles and ingredients. The wooden carts that sell the noodles have metal cooking compartments, which contain noodles and toppings, usually fish eggs, beef balls, pork rinds, pork red, radish and other inexpensive dishes. Customers can choose their own toppings for the noodles, which usually cost more than 10 bucks for a full meal.

Where to eat: Hing Lung Che Chai Noodles.

NO.8 Eggs

Eggs are one of Hong Kong's authentic street foods, known as egg cakes in Taiwan. Eggs, sugar, flour, milk and other juice, poured in the middle of two special honeycomb-shaped iron mold, placed on the fire baked into. Poured out of the egg child is golden brown, with the flavor of cake, plus the middle is half empty, when you bite down the texture of the special pop teeth.

Where to eat: Lee Keung Kee North Point egg仔.

NO.9 Beef Brisket

Beef brisket is the belly part of the cow, surrounded by sinews, with the effect of beauty and skin care, is a classic Cantonese cuisine material, one of the special snacks. In Hong Kong, beef brisket is usually eaten as curry beef brisket and beef brisket in clear soup, and has given rise to beef brisket noodles and beef brisket river noodles. Genuine beef brisket must be boiled and simmered with beef bones for several hours to make the brisket soft and flavorful, while making the essence dissolve in the soup. The clear soup brisket will also add white radish, more delicious and refreshing.

Where to eat: Kau Kee Beef Brisket.

NO.10 Stocking Milk Tea

Stocking Milk Tea is a kind of milk tea with the most Hong Kong characteristics, and it is a common drink for Hong Kong people's daily afternoon tea. Basically, the milk tea served in Hong Kong cafes are all made with stocking milk tea.

Where to eat: Lan Fong Yuen Tea House, Wah Sing Ice House