As the heart of Hong Kong, although there are high-rise buildings and bustling scenes everywhere in Central and Sheung Wan, there is a strong nostalgia for Hong Kong.
● Shengji porridge expert
Cai Lan once praised "Shengji is my favorite porridge shop, and its porridge is the best in Hong Kong". Only when you sit down and taste it yourself can you realize that Cai Sheng has never been praised at all. Cook the soup base with pork bones, lean pork and scallops for four hours, add Thai fragrant rice and yuba for three hours, then cook a moist and sweet porridge base, and then choose various fresh porridge materials. Now order singles rolls, and the skills of a 40-year-old shop are undoubtedly displayed in a small bowl of porridge.
Teaching delicious food: Pork balls, smooth beef and fish swim bladder sashimi porridge are highly recommended. The pork balls made by our family and the fish swim bladder supplied in limited quantities every day are rich in flavor and extremely sweet, and even Cai Lan is full of praise.
Talent shows the way: Shengji is located in Bi Street, Sheung Wan, and it is hard to find one. This is an old shop in the alley. Take the subway at Exit A2 of Sheung Wan Station, turn right and walk for about 5 minutes.
● Yongji Restaurant
In the 1940s, it opened as a barbecue stall, and it has been standing for more than 60 years. Yongji Restaurant has been praised by Chinese and foreign food critics as the most representative restaurant in Hong Kong for many times. The roast goose, which is widely known in Guangdong and Hong Kong, is called "flying roast goose" and even listed as one of the top ten handwritten letters in Hong Kong. Roast goose on charcoal stove is plump, thin and crisp, with a color like red dates, and the entrance is sweet but not greasy.
There is also a practice of cooking raw and fried glutinous rice in autumn and winter, which is worthy of the name. From raw glutinous rice to cooked rice, it takes more than 30 minutes to test the master's kung fu.
Talent teaches food: In addition to roast goose, boiled preserved eggs, sour ginger and noodles with prince sauce are also essential dishes for people who can eat.
Description: The shop is located in Wellington Street, Central. Take the subway and leave D2 at Central Station. Walk along Dejili Street for about three minutes.
● Chen Hotel
Chen is famous for the Chao style roast goose. It is said that there are only a few spices, such as star anise pepper and soy sauce, but a pot of 60-year-old bittern handed down from generation to generation is saturated with the sincere sincerity and strong human touch of the store.
Talent teaches food: authentic tidal oyster minced meat porridge and oyster branding are memorable.
Description: The store is located in the west of Queen's Road, Sheung Wan. Take the tram westbound and get off at Westport City Station. It takes about 10 minutes to walk.
Looking for food all the way:
Jiuji beef brisket: the old-fashioned beef brisket with clear soup in Goufu Street, Sheung Wan is a star shop widely reported by Chinese and foreign media, and its secret recipe is unforgettable.
Luyu Tea Room: Located in Stanley Street, Central. Under the antique decoration, visitors can enjoy the unique cultural atmosphere of Hong Kong while enjoying the delicious food.
Island: Lamma Island
Lamma Island is small in size, but it is famous. There are simple fishing villages and beautiful natural scenery, quiet beaches and unparalleled scenery on the island, rolling in the red dust, just across the sea.
● Tian Hong seafood restaurant
This seafood restaurant won many Hong Kong food awards and opened three stores in this small street. Chow Yun Fat, Shu Qi, VanNess Wu and others all came here for a big meal.
Talent teaches food: buttered lobster is very delicious, and many tourists come here just to taste it. Steamed ribbon with garlic vermicelli is also an essential dish.
Route: Walk to Pier 4, Central, exit of Hong Kong subway station, take a boat to Stéphanie Sokolinsk Bay in Lamma Island, and then walk to First Street to find it.
Wan Chai and Causeway Bay: An unrepeatable Hong Kong flavor.
Cities are constantly changing, and the pace of catching up with the trend is always running forward. We come and go, the so-called fashion has been updated, we revisit the old place and taste the food at that time again. We may suddenly get the message, and the lingering Hong Kong flavor between our lips and teeth can't be copied as always.
● Xiyuan Restaurant
Xiyuan Restaurant has been practicing MSG-free cooking since 1980s, mainly promoting the traditional ancient cooking of Cantonese cuisine. Fried bamboo rice noodles with crab meat is a must. After the customer orders, the waiter pushes out the dining car, puts the red crab meat, fresh shrimp, Jinhua ham shreds and other materials in front of the customer, and puts them into the casserole for frying. Stir-fried rice flour into silk, dry and refreshing.
Talent teaches food: "From the classic honey barbecued pork bun with thick skin and soft sauce to the' Big Brother barbecued pork bun' that every table must order, and then to the aristocratic jazz soup made of snail meat, honeydew melon, chicken feet and other materials, customers will be grateful when I eat and drink all the way" (Ouyang Ying Ji)
Direction: Xiyuan Restaurant is located at Enping Road, Causeway Bay. Take the subway to Exit F of Causeway Bay Station and walk along Enping Road for three minutes.
● Chiji
Wonton Noodles, who enjoys a long-standing reputation in the store, adopts traditional and authentic production methods, one bite at a time, from noodles, soup base to wonton stuffing, all of which are carefully matched. If you give it a try, you will know that the story of guests like clouds is by no means worthy of the name.
Talent teaches food: the daily limited supply of swimming shrimp wonton is the specialty of this store, which is very popular with customers and is usually sold out at noon. So if you want a good meal, you should go early!
Route: Jiji is located in Percival Street, Causeway Bay, Exit A of Causeway Bay Station, turn right along Russell Street and walk for about 3 minutes.
Looking for food all the way:
Zaixing Roast Meat Hotel: Hongpai Restaurant in Hennessy Road, Wan Chai, where the barbecued pork is crisp outside and tender inside, with a faint maltose flavor and reasonable price.
Fu Lin Hotel: Yangwei's overseas fried rice is exquisite in materials and delicious in taste, which guarantees the satisfaction of discerning diners. You can find it at Lockhart Road in Causeway Bay.
Kowloon: Enjoy all the flavors.
Here is a collection of delicious food from all over the world, including exquisite and elegant western-style meals and cheap street snacks. The integration of Chinese and western foods has vividly reflected the inclusiveness of a city on the dining table.
● Ming Ge
Mingge, which won the highest honorary gold medal in the Best Food Award of the Hong Kong Tourism Board and was selected as a first-class restaurant by Michelin Guide, the world's top food guide, is located in Mong Kok and is a rare aristocratic restaurant in the region. The executive chef has more than 30 years' experience as a chef, and the dishes cooked by him are guaranteed in both appearance and taste.
Talent teaches food: "Abalone slices are delicious and spaghetti is tasteless", which is highly recommended by famous chef Jacky Yu Jianzhi.
Route: Located on the 6th floor of langham place Hotel, Shanghai Street, Mong Kok, exit C3 of Mong Kok Station, and it takes three minutes to walk to langham place Shopping Mall.
● Habitual wharf
Harbour City is a good place for tourists to visit and shop. After shopping spree, you might as well go to Habitu The Pier, choose a window seat, enjoy the close-up view of Victoria Harbour, taste the delicious food in southern Italy and enjoy a sunny afternoon leisurely.
Talent teaches food: pizza is the biggest feature here. Italian pizza is very thin, handmade and baked in the original Italian pizza oven, which is unique.
Route: ocean terminal underground OTG63, Tsim Sha Tsui subway station A 1 exit to Harbour City.
● Liu Senji Noodles Jia
Cai Lan once said: "Liu Sen's homemade noodles have clear roots, moderate thickness and elasticity." Liu Senji, a pastry chef who was founded in 1956, insisted on using his own bamboo leaf green noodles for many years, and the time for making noodles was as long as 4 hours a day. How can such elaborately made noodles not taste good?
Talent teaches food: shrimp noodles are a must. Beef and cypress leaves with ginger onion and goose intestines were tasted and recommended by Cai Sheng, which was crispy and had a good taste.
Route: Located in science museum road, Tsim Sha Tsui, Kowloon, exit D 1 of MTR Hung Hom Station and walk along the overpass for 2 minutes to reach the ground.
Looking for food all the way:
Jincheng Hotel: Authentic traditional Korean food. Even the gourmet Cai Lan has been here and praised the taste here. Venue: Cambrian Road, Tsim Sha Tsui, Kowloon.