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

2. Shrimp Wonton Noodles

Wonton Noodles is a kind of fresh shrimp from Hongkong, just like Shanghai steamed stuffed bun, it is a masterpiece of food that must be tasted. Wonton is as big as a baby's fist, and the stuffing is all made of whole prawns. Noodles should be made of egg noodles, which have a strong taste. Noodles in soup are also very particular. They should be made of pork bones, dried fish and dried shrimps. With these skills, it can be called authentic Hong Kong-style Wonton Noodles.

3. Beef balls

Hong Kong beef balls are famous for their juicy tendons and full taste. In Stephen Chow's view, the movie "God of Food" was exaggerated to be played as table tennis. According to legend, during the Shunzhi period of the Qing Dynasty, the Wangs in the south of the Yangtze River carefully developed special beef balls. The descendants of the Wangs moved to Hong Kong, and 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 outside and tender inside, sweet and delicious.

4. Guiling Ointment

Guiling ointment is a traditional Chinese medicine ice product made of chicken, Smilax glabra, radix rehmanniae, dandelion and honeysuckle. Because of its bitter taste, many shops also add sweet red bean paste to it, which makes this 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.

5. Fry and brew three treasures

In all snack bars, except fish eggs and barbecue, there are generally fried three treasures. The most classic ones are stuffed green pepper, tofu, fried sweet potato and fish stuffed eggplant. It is delicious.

6. Bowl wings

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

7. Car surface

This is a cheap pasta in Hong Kong. Small stalls selling cooked food are crowded with streets, and metal "cooking compartments" are placed on wooden trolleys selling noodles, which are filled with noodles and ingredients respectively. The ingredients are usually 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.

8. eggs

One of the authentic street snacks in Hong Kong. Fruit juice made of eggs, sugar, flour, light milk, etc. Pour it between two special honeycomb iron templates and bake it on the fire. The poured eggs are golden yellow and taste like cakes, and half of them are empty, which tastes special when bitten. Now some shops add different flavors such as chocolate, shredded coconut and black sesame to traditional eggs.

9. Beef brisket

Beef brisket is the abdominal part of cattle, surrounded by fascia, which has the effect of beauty beauty. It is one of the classic materials and special snacks of Cantonese cuisine. In Hong Kong, beef brisket is usually eaten in curry and clear soup, and beef brisket noodles and beef brisket noodles are derived. Real beef brisket must be cooked with beef bones for several hours to make it soft and delicious, and at the same time, the essence can be dissolved in the soup. Beef brisket in clear soup will also be added with white radish, which is more delicious and refreshing.

Poplar nectar 10

Yangzhi Ganlu is a Hong Kong-style dessert, which was first introduced by Hong Kong Liyuan Restaurant on 1984. Chop grapefruit into minced meat, dice mango, mix with sago, coconut juice and sugar water, and serve after freezing. Some dessert shops even add mixed fruit or bird's nest to the nectar of poplar branches. The flavor of poplar honey is also made into other foods, such as poplar honey cakes, poplar honey spots and poplar honey snow strips.