It is said that it is difficult for ordinary tourists to find this 50-year-old shop. This is very personal. Don't open the door before noon 12: 30, and there is no takeaway before 3: 00 pm. Only rice noodles are sold at 5: 30 pm. /kloc-rest for dinner from 0/5 to 8: 30 pm and 7: 00 pm. Only 1 1 rice noodles after half past nine in the evening are sold.

Jiuji only sells beef brisket, even if there is flour, it is related to beef brisket. Beef brisket is divided into ordinary type, refreshing type and curry type. Beef brisket in clear soup for 8 yuan a bowl is said to be super spicy. People who like beef brisket must try it.

A friend who likes to eat like a pig was told by thousands of people that he must eat "nine pieces of beef brisket", otherwise he would "regret it for life".

Go northwest along Wellington Street where Exhibition Subsets is located, bypass Jiurufang, and turn to a more inconspicuous and even a little "obscene" street-Gefu Street. The bungalows stood side by side, so crowded that a millimeter gap could not be penetrated. The brick wall turned out mottled faces, as if there were hawkers' cries in my ears last night and this morning. In such a dilapidated street, brand-name cars are parked incongruously, all of which are directed at "Jiuji Beef Brisket".

It's also a cramped shop, as narrow as a carriage. There are several tables crowded, and the guests sitting are wolfing down, while the guests standing are in a hurry, one after another. There are countless newspaper clippings posted on the wall quietly: Hong Kong beef brisket won the first place in the competition.

The brisket appeared and the soup was stewed into milky white. Wide yellow noodles have a crispy feeling in the mouth. The brisket should be chosen at the elbow, and the "tendon" is fat and the "meat" is thin, like a loving couple. The delicacy of each other permeates into the texture of every trace of beef.

The boss sat at the door and said disdainfully, "Some people eat five times a week ..."

Jiuji

Address: G/F, 2 1 Gough Street, Central.

Hot Tea, HK Style

There is a "lan fong yuen" in Central.

It is said that the boss in lan fong yuen started from silk stockings and milk tea. At first, it was a mobile stall, but now it has entered the room, but there is still a stall in front of the door. Many regular customers think it is enough to sit on the bench in front of the booth and drink silk stockings and milk tea. A cup of milk tea with silk stockings 12 HK dollars, some people put down their cruel words: "You have never eaten lan fong yuen, you have never eaten a Hong Kong tea restaurant", Khan.

Lan fong yuen's "milk tea with silk stockings" is a household name in the street. The milk tea has strong fragrance and unique taste. It turns out that this milk tea is made of four different kinds of tea.

Is "milk tea with silk stockings" really made of silk stockings? This is a misunderstanding. In fact, it is a tea bag like stockings. This bag turned out to be a cloth bag, which was washed repeatedly by tea leaves and turned brown. It looks like silk stockings from a distance, so it has this name.

Lan fong yuen, located in Jiezhi Street, Central, opened on 1953, with a history of 5 1 year. Lan fong yuen used to be a coffee and milk tea stall, but now it has opened two stores, a new one and an old one.

In fact, the old and new shops in lan fong yuen are adjacent. The difference between the old shop and the new shop is that the food in the old shop is simple and light, focusing on the flavor and feeling of the old tea restaurant. The most famous ones are "milk tea with silk stockings", "golden pig buns" and "diced chicken with scallion oil", all of which can be regarded as "lan fong yuen" measures, so they are very popular and become the signature dishes of tea restaurants, attracting many media reports and celebrities.

Diners say, how can you not know "lan fong yuen" when you live in Central? Visible "lan fong yuen" in everyone's mind. The old shop has simple decoration, round wooden tables and chairs, newspapers, words engraved with a brush and a simple painting, which shows the 50-year historical testimony of "lan fong yuen". As for the new store, it was opened two years ago. This shop is big and bright. Besides the traditional brand milk tea, there are some simple noodles and rice. These foods are the reappearance of the classic recipes accumulated in 5 1 year. Of course, these foods will be changed regularly.

Lan Fong Yuen

Address: No.2, Central Street (closed on Mondays)

Wonton Noodles

Gigi in Causeway Bay and Yongji in Central are the best in the Wonton Noodles Pavilion. But this time, I recommend two kinds of Wonton Noodles, taking different routes, such as Maizhaoji of Tin Hau subway station, taking exquisite routes and small bowls. It is said that the boss is the son-in-law of a famous Wonton Noodles family and runs out to open a small restaurant. Another shop in Wellington Street, Central takes advantage of the strong route, which is thick, heavy and cheap.

"A bowl of excellent Wonton Noodles should not only pay attention to the taste, taste, shape and color of wonton itself, but also properly match noodles and soup base." The "wonton" in Hong Kong is similar to the wonton in the north, but the materials and cooking requirements are different. Hong Kong-style wonton, without fresh shrimp, can be said to be an authentic food unique to Hong Kong.

When people taste Hong Kong-style wonton, they pay special attention to the delicacy of shrimp meat, but a bowl of good wonton noodles should not only pay attention to the taste, taste, shape and color of the wonton noodles themselves, but also the noodles and soup base should not be taken lightly and must be properly matched. Noodles should be egg-flavored, smooth and elastic, and the colors should be brighter. The soup base is also very important. It must be crystal clear and fragrant to highlight the color and fragrance of wonton and noodles.

Mai zhaoji

Address: 74 B Electric Road (near Tin Hau Subway Station)

Zhan zaiji

Address: 98 Wellington Street, Central.

fish egg powder

Dechang Fish Egg Noodle Restaurant is a famous snack bar in Hong Kong. Fish balls are the signature here, and they won the highest honor award in the snack group of "Best Food Award" in 200 1 year. The storefront is very small, even very simple, with eight or nine tables. It is common to set up a stage. But usually, you are lucky to have a platform, and there are many people standing around waiting for seats. The fish balls here are very strong, with real materials and many diners.

Dechang Yu Danfen Pavilion

Address: G/F, 75 Electric Road, North Point, Hong Kong

G/F, Ka Fuk Court, 88 Fulu Village Road, Kowloon City

cuttlefish

The signature at home is cuttlefish balls. Of course, you must try them. If you want to have dinner, I recommend the cuttlefish ball rice noodles here. Not only fish balls will snap their teeth when eaten, but rice noodles are also very refreshing. Fish sauce is also added to the soup to make the cuttlefish soup delicious and unforgettable.

King Wen Hui Mo Wan Yu

Address: Jardine's Street, Causeway Bay (near sogou Island Store)

Mango pomelo sago

Hong Kong people's love for desserts is endless. Mango, papaya and durian are combined with sago dew, ice cream and milk pudding to form an ever-changing dessert. "Yangzhi Ganlu" is one of the best, and Manji dessert shop is the most famous, but the most authentic Manji is in Saigon.

Saigon is a good place for rest and vacation. Without the prosperity of Hong Kong and Kowloon and the oppressive feeling of skyscrapers, it has become more quiet and leisurely, and Manji dessert shop has added a touch of sweetness to it. The most famous dessert here is "Yangzhi Lu Jin", which is made of sago and mango, with a little sour sweetness. The waxy fragrance of mango wrapped in sago slipped into the mouth from the tip of the tongue, and everything suddenly became soft and indescribable. There is also a nice name called "Xun Mei in the snow". What is this? I don't know. Try it yourself.

Little Ji Man has many interesting places. There are two shops next to Ji Man. The one in "Wedding" is slightly poorly decorated, just a few of us. Just when I was surprised, my friend explained that this is a non-durian area and there is a durian area. Strange! I've only heard of "smoking area" and "non-smoking area". Durian should be eaten separately because it stinks!

There is an antique plaque on the wall of Manji, on which are written the four characters "Gao Peng Ji Man" in regular script. I was admiring the author's originality, but I caught a glimpse of the signature and was surprised: "Aunt Huang Feihong gave it to me". I didn't expect 13th Aunt to leave Mo Bao here. This is not an antique, but also a treasure. Come to think of it, Manji is not a well-known old shop at home and abroad, but it is also a well-known old shop. Chasing the men in the shop, my aunt kept asking questions, but few people could speak Mandarin, and some friends were doing translation, tossing and turning. It turns out that this plaque was sent by the owner's neighbor neighborhood. As for why this neighborhood dares to take the names of Huang Daxia and Aunt Thirteen, I can't explain clearly, so this copyright lawsuit of "impersonation" has been bothering me, and maybe I will have an answer next time.

Mangi

Address: G/F, No.0/0C, Ordinary Road, Sai Kung

Barreled tofu pudding

Cantonese people like to drink sugar water, which is a sweet soup after meals, mainly to moisten dryness and reduce fire, promote fluid production and quench thirst, balance dryness and heat, and regulate the stomach. Tang Chao is a candy store with a good reputation. There are not only all kinds of sugar water, but also all kinds of porridge and snack packages. Small weight, refreshing and exquisite. The most unforgettable thing is its bottled tofu flower, which is called tender and smooth.

Tang Chao

Address: Canton Road 100, Tsim Sha Tsui, Kowloon.

(opposite Harbour City)

Shuangchang hot dog Huang

Hot dogs in Paradise Restaurant are famous for their sauce and bread. The bread is freshly baked, the crust is crisp, and the sausage is made from brine chicken imported from Europe. Salad sauce is a unique sauce made from egg yolk.

Yongleyuan hotel

Address: G/F, Zhaolong Street 19, Central.

Scrambled eggs with toast ham

It is said that it was made by a dairy company in Australia. Scrambled eggs with ham are very popular here. Some netizens once called it "scrambled eggs on the hill on thick toast", which shows that it is full of weight.

Australian milk company

Address: 47 Parks Street, Jordan.

egg tart

Taichang Bakery is said to be the favorite of former Governor Patten. He has visited it many times, especially praising the egg tarts here. I wonder if he will often miss this bite now? After many years, he certainly didn't expect that Taichang's egg tart was still 3.5 Hong Kong dollars each.

Taichang bread shop

Address: G/F, No.35 Lyndhurst Terrace, Central (near Green Street)

Roast goose that lasted for 50 years.

32-40 Wellington Street, Central, Hong Kong

Half a century ago, Yongji was a delicious food stall in Guangyuan West Street. Mr. Gan, the boss, personally cooked the famous roast goose. At that time, the Hong Kong and Macao docks attracted foreign tourists and many seafarers to taste it. Mr. Gan has developed from an apprentice restaurant to "Chongji Building" and "Chongji Restaurant" in Central Hong Kong. Because of this experience, he was praised as a legend by foreign magazines and newspapers.

Yongji has created many China dishes this year and won many awards. In addition to innovative dishes, there are more and more take-away gifts, from "airplane goose" and "Huang Bao" to "XO sauce" and "red wine". The 50-year-old roast goose culture has continued to spread.

Donkey Kidd eats in Wan Chai.

Bowl wings are one of the common street snacks in Hong Kong. They used to be street vendors, so they were named after their small bowls.

In the past, many vendors took some scattered shark fins (commonly known as "wings and Toma Evelle tails") from restaurants and cooked them with mushrooms, fungus, shredded pork, soup stock, monosodium glutamate and water chestnut powder (or bean powder). When eating, you will usually add spices such as pepper, Zhejiang vinegar and sesame oil, and you can also add fish and shredded lettuce.

Now there is no shark fin in the bowl wings, and it is replaced by cheap vermicelli.

The entrance of the bowl wings made by Lu Zaiji was slippery, which turned out to be the result of cooking the main ingredients such as shredded mushrooms, shredded pork, shredded ham and eggs for three hours. Although street snacks will inevitably put some monosodium glutamate, the good thing is that it is not too much here, and it will not be too thirsty after eating. In addition, the fish in the store is refreshing and delicious, and it is made by fresh fish such as glue fish, eel and peeled fish every day. Glued fish is originally refreshing, and the fish made is both refreshing and elastic. Few shops do this.

The so-called three ditches are bowl wings+lettuce+fish. It turns out that chicken wings, lettuce and fish are snacks sold separately, but they are sold at the same time because of the general stalls. Over time, the three will be put together.

Lu zaiji

Address: G/F, Shau Kei Wan East Street 12 1A

Business hours: 1pm- 12mn

Zhongji chezai noodles

Chezaimian appeared in the 1950' s. Due to the influx of mainland refugees into Hong Kong, it was difficult to make a living, so mobile vendors appeared. Because customers can choose affordable noodles, ingredients and soup, they are welcomed by the public.

You can choose all your own dishes, including beef brisket, pork red, pigskin, radish, chicken wings with soy sauce, various pills and vegetables. A bowl of delicious chezai noodles can be said to be all your own choice. Adding beef brisket juice, satay juice or curry juice, the taste is really arbitrary. Many people like the pungent taste of chezai noodles, such as a simple bowl of cheap chezai noodles. Ordinary noodles and rice are enough.

The main reason why Zhongji Chezai noodles are delicious is that there are many ingredients. The daily supply of beef litchi, bullwhip, beef heart, beef crisp bone and beef palate is limited, and adding some satay juice is more delicious.

Address: Floor 8, Huangpu Xintiandi, Huangpu Garden 1

Signature dish: giblet

Xu Liushan Similao

In 2003, Hong Kong Repertory Theatre, Hong Kong Chinese Orchestra and Hong Kong Dance Troupe jointly produced an original musical "Sweet and Sour Hong Kong Land". In 2004, the play was also invited to perform in Hangzhou and Shanghai respectively, bringing a sour and sweet Hong Kong flavor to the mainland audience. Then, is there a tangible entity in this sour and sweet "Hong Kong land"?

According to the reporter who has been wandering the streets of Hong Kong for more than a year, this sour and sweet "land of Hong Kong" is "Xu Liushan".

Q: "What are the most mountains in Hong Kong?"

A: "Xu Liushan."

From the end of last year to the middle of this year, this group of questions and answers has repeatedly appeared in the bustling streets of Hong Kong and various market media.

In fact, "Xu Liushan" is a chain of fruit dessert houses with a history of 40 years. Her most famous dessert is called "Lao", and its main fruit is mango, the king of tropical fruits with bright colors, sweet and sour taste.

The so-called "fishing" means cutting all kinds of bright and chilled fruits into "small mouths" and "pickling" them in a "fishing bottom" mixed with iced sago dew and ice cream.

Fruits, from all over the world, are usually so gorgeous that people can't bear to open their mouths: Japanese crimson strawberries, Australian jadeite kiwifruit, New Zealand jadeite honeydew melon, Malaysian golden papaya and China red and black pearl watermelon, with the theme of sunny Philippine Luzon Mang.

"Fishing bottom" also has many flavors, such as coconut fragrance, taro fragrance, golden twig fragrance and bird's nest fragrance, which are very refreshing and smooth, and the taste is very "strolling".

The location of "Xu Liushan" is usually a very good location at the entrance of the city, and it is never bustling during the day. Neighbors and tourists will have an icy hut filled with steam.

Only in the middle of the night, it is possible to dominate Taiwan Province and enjoy it quietly: slowly stir the "fishing" with a small spoon. If a lovely person sits opposite, then perhaps the taste will become sweeter and sweeter; If you are alone and look at the neon-lit crowd in the street, the dish of "fishing" will turn sour intentionally or unintentionally.

The "Xu Liushan" in the middle of the night is also a good place to read and listen to the rain: as the story unfolds, sweet or sour, the fruit that is soaked with flavor is picked up at will, which is very suitable for reading; If the book story is "too cold", it is called hot rock candy papaya almond tremella soup to warm the stomach and heart; If you stay because of the rain, you may be able to come up with a novel featuring yourself.

In fact, as long as you think about it, a "dessert house" that doesn't provide dinner can last for 40 years in one go, and dozens of chain stores will get bigger and bigger, so it must have become a part of local culture.

Sure enough, the reporter recently saw a popular online song named "He asked me to go to Xu Liushan".

The song reads: One of Simi's guests is so well matched, and the weak milk seems to be complaining, but it has never been repaired ... When Simi was allowed to fish, mango was a peach, so I had to be happy and forget my mother ... After calculation, I want to order more cups of Prunella vulgaris to supplement the pearl melon milk ... I still refused to stop when the melon began to thicken, and one kilogram was fast and heavy.

It is said that the flagship stores in Xu Liushan and Hongkong are located next to Xinbao Theatre in Mong Kok, and the 2,000-foot store has nearly 100 seats, including bar benches, all with soft leather cushions. However, will anyone miss the warm hug and squeeze in front of the "Xu Liushan" signboard booth?

Address: Xu Liushan, like SASA, is the easiest sign to see except convenience stores, so you don't have to look for it. Although it is a chain operation, the quality of raw materials used in each store, especially mangoes, is slightly different, so the desserts made are different in taste. If you live near Causeway Bay, I suggest you go to the shop near the corner opposite sogou, southeast of Hennessy Road. I have eaten there countless times and have never been disappointed. I once ate sour mango in other places, and once mango ice cream was not fresh, and there were a lot of ice cubes in it. Therefore, especially when you go to Xu Liushan for the first time, you must find a company with guaranteed quality, otherwise it would be a pity to leave a bad first impression.

Pineapple bread

At least half of the ten Hong Kong people like pineapple oil. They have a "grassroots" kindness and affection for pineapple oil. The protagonists in Hong Kong dramas always fill their stomachs with pineapple oil and mineral water when they are in distress and poverty. Pineapple oil is a must for every tea restaurant. Visiting tea restaurants should start with the most basic pineapple oil.

Pineapple bag is a kind of sweet bread that originated in Hong Kong. It is said that it is named because the pineapple bag has a golden surface and is concave, convex and crisp like pineapple (namely pineapple) after baking.

Pineapple buns actually have no pineapple ingredients, and there is no stuffing in the middle of the bread. It is said that pineapple buns were made by adding sugar and other sweet fillings to the buns because Hong Kong people were dissatisfied with the original buns in the early years and thought they were not delicious enough. The crispy skin on the outer surface of pineapple bag is generally baked with sugar, eggs, flour and lard. It is the soul of pineapple bag, which adds flavor to ordinary bread and is better when it is hot. Pastry should be crisp and sweet, while packaging should be soft and delicious. The appearance is similar to that of Japanese honeydew melon bag (en:Melonpan) and Hong Kong Mexican bag.

Pineapple buns are one of the most common breads in Hong Kong. Almost every bakery in Hong Kong sells pineapple cake, and many tea restaurants and ice rooms also supply it. Usually eaten as breakfast or snacks. The price of pineapple bags is also quite cheap, generally between 0.5 Hong Kong dollars and 0.5 Hong Kong dollars, which is very popular among Hong Kong people.