Hong Kong enjoys the reputation of "shopping paradise" as well as "gourmet capital". Many classic snacks have different cooking methods. It has attracted many mainland tourists and foreign tourists to taste it. Let's take a look at the most distinctive food in Hong Kong culture with me. Remember to taste authentic food after shopping.

Yu Danfen

Fish eggs, also called fish balls, are delicate and delicious. Yu Danfen is made of smooth and fine rice flour as the main ingredient, dried fish and pork bone soup as the soup base, and fish eggs, beef balls, fried meat rolls, fish pieces and other ingredients. The entrance of rice noodles is fragrant and smooth, and the ingredients have their own flavors.

Shrimp Wonton Noodles

Wonton Noodles, a Hong Kong shrimp, is a masterpiece of food that must be tasted just like Shanghai's steamed buns. Wonton is the size of a baby's fist, and the stuffing is all made of intact big shrimp. Noodles should be made of egg noodles, and the taste is strong. Noodles in soup are also very particular, and they should be made of pig bones, dried fish and dried shrimps. With these techniques, it can be called authentic Hong Kong-style Wonton Noodles.

beef balls

Hong Kong beef balls are famous for their juicy tendons and full bite, and the movie Gourmet in Stephen Chow was exaggerated to be used as table tennis. Legend has it that during the reign of Shunzhi in the Qing Dynasty, the Wangs in the south of the Yangtze River carefully developed the characteristic beef balls. Later generations of the Wangs moved to Hong Kong, and the beef balls became a famous snack in Hong Kong, even loved by the Queen of England, also known as "tribute balls". Beef balls are usually cooked with rice noodles, or fried with shrimp, cashew nuts and other ingredients, or fried with quail eggs and hibiscus balls. It tastes crisp and tender outside, sweet and delicious.

Guiling Ointment

Guiling Ointment is a traditional Chinese medicine ice product made of chick, Smilax glabra, Radix Rehmanniae, dandelion and honeysuckle. Because of its bitter taste, many stores also add sweet red bean paste to it, which makes this traditional Chinese medicine taste like dessert. It's hot in Hong Kong, so it's very popular to eat Guiling Ointment to clear away heat and detoxify.

Herbal tea

Herbal tea is a kind of drink made by people in Guangdong, Hong Kong and Macao with compound or single native herbs. There is a saying among the people that "you don't need a doctor to drink a cup of herbal tea". Tea drinking is prevalent in Hong Kong, and herbal tea shops of all sizes have become one of the symbols of Hong Kong. Herbal tea has a long history, and there are many varieties, such as Wang Laoji Herbal Tea, Sanhutang Herbal Tea, Huang Zhenlong Herbal Tea, Dashenggong Herbal Tea and Twenty-four Herbal Tea, with different tastes and effects.

Bowl wings

One of the common street snacks in Hong Kong, it used to be sold by vendors on the street, so it was named after its small bowl. In the past, many vendors took scattered shark's fin from restaurants, added mushrooms, fungus, shredded pork, soup, monosodium glutamate, horseshoe powder and so on. When eating, pepper, Zhejiang vinegar, sesame oil and other seasonings are usually added, and fish and shredded lettuce can also be added. Nowadays, the bowl wings are mainly made of vermicelli, and there is no shark fin component, but the flavor is still not to be missed.

chezai noodles

is a kind of cheap pasta in Hong Kong. Small stalls selling cooked food are crowded with streets, and wooden carts selling car-made noodles are placed with metal "cooking compartments", which are respectively filled with noodles and ingredients. The ingredients are usually fish eggs, beef balls, pigskin, pig red, radish and other cheap dishes. Customers can freely choose the ingredients for noodles, and usually they can have a full meal for more than ten yuan.

Eggs

One of the authentic street snacks in Hong Kong. Juice made of eggs, sugar, flour, light milk, etc. is poured between two special honeycomb-shaped iron templates and baked on the fire. The poured eggs are golden yellow, with the smell of cake, and the middle is half empty, which makes them taste special when bitten. Now some stores have added different flavors such as chocolate, shredded coconut and black sesame to traditional eggs.

Beef brisket

Beef brisket is the belly part of a cow, surrounded by fascia, which has the effect of beauty beauty. It is a classic Cantonese cuisine material and one of the special snacks. In Hong Kong, beef brisket is usually eaten in curry and clear soup, and beef brisket noodles and beef brisket noodles are derived. Genuine beef brisket must be boiled with beef bones for several hours to make the beef brisket soft and delicious, and at the same time make the essence dissolve in the soup. Beef brisket in clear soup will also be added with white radish, which is more delicious and refreshing.

Yang Zhi Gan Lu

Yang Zhi Gan Lu is a Hong Kong-style dessert, which was first created by Hong Kong Liyuan Restaurant in 1984. The grapefruit is chopped into meat, and the mango is diced, mixed with sago, coconut juice and sugar water, and eaten after freezing. Some dessert shops even add mixed fruits or bird's nest to the nectar of poplar branches. The taste of poplar nectar is also made into other foods, such as poplar nectar cake, poplar nectar budian, and poplar nectar snow strips.