Brief introduction: "Dry-fried barbecued pork" perfectly blends Chinese and western cultures and is a unique "Hong Kong flavor" here. It's Zhajiang Noodles mixed with fat and Guangdong barbecued pork. Both Chinese and western materials are available. Tea restaurants in Hong Kong have always been famous for their stoves and woks.

Name: Yuanyang

Introduction: It is a standard Hong Kong invention. Blends the smoothness of milk tea and the rich aroma of coffee. Drink it, it's a little sour and bitter ... In short, it's hard to describe.

Name: Frozen Lemon Coffee

Introduction: Frozen lemon coffee is definitely a strange drink that only tea restaurants can drink in Hong Kong, which is more novel than Yuanyang! Cold and bitter coffee, plus lemon slices that are sour to the heart, will have a strong sour and bitter taste after entering, and even sleepy eyes will become sharp.

Name: Shrimp Wonton

Introduction: Hong Kong's shrimp wonton, like Shanghai's steamed buns, is a must-eat delicacy. Wonton is as big as a baby's fist, and the stuffing is all whole fresh shrimp, unlike most of the minced meat eaten in Shanghai.

Name: Mango Banji

Introduction: Banji is a transliteration of pancake, which is very western-style dessert, but it has become one of the classics of Hong Kong desserts after polishing by Hong Kong people.

Name: Don is not handsome

Guide: As the name implies, it is something that cannot be thrown away. Shaped like glutinous rice balls, it takes its sweet meaning. Tangyuan is cooked with syrup. At that time, the syrup was thick and just right.

Name: Snow White Black Pearl

Introduction: There are many kinds of goods in it, including Liangzi, longan, banana, coconut, eternal mango and thick and smooth cold milk.

Name: double skin milk

Introduction: Double-skin milk can be frozen or hot, so it must be frozen. The slightly wrinkled skin above is the most essential part of the whole beauty, and the mellow milk fragrance is enough to wrap the tongue for three days.

Name: Fried Three Treasures

Introduction: This is a general term for three common street snacks in Hong Kong. The practice is similar to making tofu with meat. Minced shad meat is brewed in eggplant, green pepper and tofu, and then fried in oil pan, so it is called "frying", "brewing" and "three treasures". When you eat it, you usually string it with bamboo sticks, just like eating fish eggs, and then add soy sauce. In addition to the above three kinds of food, there will be herring meat stuffed with mushrooms, sausage, wonton skin, sausage, bell pepper and so on.

Name: Egg

Introduction: One of the authentic street snacks in Hong Kong. Fruit juice made of eggs, sugar, flour, weak milk, etc. Pour it between two special honeycomb iron templates and bake it on the fire. The poured eggs are golden yellow, taste like cakes, and are half empty in the middle, which makes them taste special when bitten.

Name: Chezai noodles

Introduction: It is a cheap pasta in Hong Kong. Stalls selling cooked food are crowded with streets, and metal "noodle-cooking carriages" are placed on wooden carts selling cars and noodles, which are filled with noodles and ingredients respectively. The ingredients are generally fish eggs, beef balls, pigskin, pig red, radish and other cheap dishes. Customers can freely choose the ingredients of noodles, and usually they can have a full meal for more than ten yuan.

Name: Bowl wing

Introduction: One of the common street snacks in Hong Kong was sold by street vendors, named after the small bowl. In the past, many vendors used to take scattered shark fins from restaurants, add mushrooms, fungus, shredded pork, soup, monosodium glutamate, horseshoe powder and so on. When eating, you will usually add spices such as pepper, Zhejiang vinegar and sesame oil, and you can also add fish and shredded lettuce.