As the heart of Hong Kong, Central and Sheung Wan are filled with high-rise buildings and a prosperous scene, but they are filled with a strong sense of simplicity and nostalgia of Hong Kong's local area.

The following is a list of must-have Hong Kong delicacies that I have compiled for you! For your reference, please click on the practical information for more details.

●Sheng Kee Porridge Expert Foodie Chua Lam once praised "Sheng Kee is my favorite porridge shop, and its porridge is the most delicious porridge in Hong Kong."

Only when you sit down and try it for yourself can you realize that Cai Sheng has absolutely no bad reputation.

The soup base is boiled for four hours using lean pork bones and scallops, plus Thai fragrant rice and beancurd sticks, which are cooked for three hours to create a soft and sweet porridge base. You can choose from a variety of fresh porridge ingredients and order them to order.

Come on, the skill of the forty-year-old restaurant is clearly demonstrated in a small bowl of porridge.

Food tips from experts: Highly recommend the meatballs, beef maw and sashimi porridge, You Sheng Kee’s homemade pork balls, and the fish maw that is available in limited quantities every day. It has a rich taste and is so sweet that even Chua Lam praised it.

Expert guide: Sheng Kee is on Bi Street in Sheung Wan. It’s hard to find the place. It’s an old shop in an alley.

Take the MTR to Exit A2 of Sheung Wan Station, turn right and walk for about 5 minutes.

●Yung Kee Restaurant opened as a siu mei stall in the 1940s and has remained standing for more than 60 years.

Yung Kee Restaurant has been repeatedly praised as the most representative restaurant in Hong Kong by Chinese and foreign food reviews.

The roast goose that is famous in Guangdong and Hong Kong is called "Flying Roast Goose" and is even listed as one of the top ten souvenirs in Hong Kong.

The charcoal-roasted goose is plump and juicy, with thin and crispy skin, a color like red dates, and a sweet but not greasy taste.

Yong Kee also sells stir-fried glutinous rice that is only available in autumn and winter. It is truly stir-fried. It takes more than 30 minutes to go from raw glutinous rice to fried rice, which requires a lot of skill from the chef.

Food tips from experts: When dining at Yung Kee, in addition to the must-order roast goose, the soft-boiled preserved egg with sour ginger and Prince Edward noodles are also must-order dishes for those who know how to eat.

Expert guidance: The store is on Wellington Street in Central. Take the MTR from Central Station Exit D2 and walk along D'Aguilar Street for about three minutes.

●Chen Qinji Restaurant Chen Qinji is famous for its Chaozhou-style braised goose.

It is said that the brine only contains a few basic spices such as star anise pepper, dark soy sauce, fish sauce, etc. However, a pot of 60-year-old brine passed down from three generations shows the store’s sincerity and deep human touch.

Food tips from experts: The authentic Teochew style oyster minced meat porridge and oyster braised dishes are both memorable.

Expert guidance: The store is on Queen's Road West in Sheung Wan. Take the westbound tram and get off at Western Market Station. It's about a 10-minute walk away.

Looking for food along the way: Kau Kee Beef Brisket: A time-honored brand of clear beef brisket in Gough Street, Sheung Wan. It is a star shop that has been widely reported by domestic and foreign media. The secret crispy brisket is unforgettable.

Lu Yu Tea Room: Located on Stanley Street in Central.

With its antique decoration, visitors can enjoy Hong Kong's unique cultural atmosphere while enjoying delicious food.

Outlying Island: Lamma Island Although Lamma Island is small in area, it is very famous.

There are simple fishing villages and beautiful natural scenery on the island, quiet beaches and uncontested scenery, and the rolling dust is just on the other side of the sea.

●Tianhong Seafood Restaurant This seafood restaurant has won many Hong Kong Food Awards. It has opened three stores in this small street. Chow Yun-fat, Joey Yung, Simon Yam, Shu Qi, Wu Jianhao, etc. have all come here to enjoy their meals.

Food tips from experts: Butter lobster is so delicious that many tourists come here just to have a taste.

Steamed scallops with garlic vermicelli is also a must-have dish.

Expert guidance: Walk from the Hong Kong MTR station exit to Central Pier 4, take a boat to Sok Kwu Wan, Lamma Island, and walk to First Street to find it.

Wan Chai, Causeway Bay: Unrepeatable Hong Kong flavor This city is also constantly changing, and the pace of catching up with the trend is always moving forward.

We come and go, and the so-called fashions have been updated. When we revisit our old places and taste the delicacies of that time, we may suddenly understand that the Hong Kong flavor that lingers on our lips and teeth is the same as before and cannot be copied.

Xiyuan Restaurant Xiyuan Restaurant has been practicing MSG-free cooking since the 1980s, and specializes in traditional Cantonese cuisine.

The fried Hsinchu rice noodles with crab meat here are a must-try. After the customer orders, the waiter will roll out the dining car and bring the red crab meat, fresh shrimps, Jinhua ham shreds and other ingredients in front of the customer, and put them in a casserole to stir-fry the rice noodles.

It's crisp and clear, and the drydown is refreshing.