Under normal circumstances, five hundred yuan is basically enough, and it is spent on food and the like. RMB is very popular in Hong Kong!

Hong Kong Food:

Hong Kong food culture is the intersection of Eastern and Western cultures, and has developed a set of eating habits that combine Chinese food (mainly Cantonese food) and Western food. As a gathering point for people from all over the world, restaurants such as Japanese, Korean, Taiwanese, Vietnamese, Thai and Indian food are very common in Hong Kong, so it is known as a "food paradise". However, many foreigners point out that although you can taste delicacies from all over the world in Hong Kong, these delicacies have actually become unauthentic in order to accommodate the eating habits of Hong Kong people. From another perspective, these foreign food cultures have also enriched Hong Kong’s local food culture.

Lin Heung House, located in Central and Sheung Wan, is where most Hong Kong families serve Chinese food. Most of them have retained their traditional ethnic dietary characteristics. Within the Chinese community, the majority are Cantonese, Hakka (especially the aboriginal residents of the New Territories), Chaoshan, and Dan people. Therefore, Cantonese cuisine, Hakka cuisine, Teochew cuisine, etc. are all regarded as local dishes. Poon Choi is a traditional dish eaten by the aborigines of the New Territories during festivals. Sai Kung City, Lamma Island, Lau Fau Shan and Lei Yue Mun are famous for their seafood. Traditional restaurants are still open in ancient fishing villages such as Cheung Chau and Tai O.

The so-called morning tea actually means eating breakfast, and of course there is tea. You can have morning tea at a roadside stall or in a tea restaurant. Siomai, steamed buns, wontons, noodles, and all kinds of Chinese snacks are available, as well as various snacks, such as chicken wings, chicken feet, beef balls, fish eggs, seafood, etc.

A large-scale tea restaurant must have four types of food: "congee", "noodles", "noodles" and "rice" to satisfy diners. "Porridge" is more valuable than its continuous "porridge base". "Porridge" is represented by the well-known "dry fried beef river", with special emphasis on its "wok flavor". "Noodles" are based on the traditional Cantonese style. "Wonton noodles", "beef brisket noodles" and Chaozhou "fish ball noodles" are the representatives. As for "rice", generally "rice with a plate of rice" served as a "Western meal" with soup is more popular. With porridge, noodles and rice, diners don’t need to run around and have no choice.

Wellington Street: There are many famous restaurants on Wellington Street, such as Yung Kee Restaurant, Tsui Wah Restaurant and Wonton Noodle Shop in the eastern section; and the famous old-style tea house Lin Heung in the western section. building. The famous Lan Kwai Fong at home and abroad is located in the eastern section of Wellington Street

Yung Kee:

Yung Kee (full name: Yung Kee Restaurant, English: Yung Kee) is a well-known restaurant in Hong Kong. The restaurant is famous for its roast goose. The store is located on Wellington Street in Central and has no other branches.

Yung Kee Roast Goose:

Many celebrities and Hong Kong government officials like to patronize Yung Kee. Including the Chief Executive of the Hong Kong Special Administrative Region, Mr Tsang Yam-kuen. Part of the road in front of Yung Kee Gate was originally a restricted area where passengers and goods were not allowed to board or alight. However, some celebrities and officials, such as former Financial Secretary Leung Kam-sung, had illegally boarded and alighted here when patronizing Yung Kee.

Hong Kong’s Wonton Noodle Shop:

Mak’s Wonton Noodle Shop is a noodle shop in Hong Kong, famous for its wonton noodles. Its main store is located on the ground floor of 77 Wellington Street, Central. , has opened many branches in Hong Kong and Macau in recent years.

Jiuji:

Jiuji is a restaurant famous for its beef brisket in Hong Kong. It is located at 21 Gough Street, Sheung Wan. It has a history of 90 years and specializes in beef brisket and curry in clear soup. The beef brisket is famous, and the soup base is made from traditional Chinese medicine. Jiuji is now run by Poon Kwok-hing, and the owner said that three generations of current Hong Kong SAR Chief Executive Donald Tsang have patronized the restaurant.

Lianxiang Restaurant?:

Lianxiang Restaurant is an old teahouse with a history of over a hundred years and is known as "the first lotus seed restaurant". The current location of the Guangzhou store is located in Guangzhou, China. Shangxiajiu Pedestrian Street in Liwan District, together with Taotaoju, are the only two old tea houses with a history of more than a hundred years in Guangzhou. From the rise of these old teahouses, Guangdong's unique tea drinking culture gradually took shape. Lian Xiang Lou currently has branches in Guangzhou and Hong Kong. Although the two are no longer connected in terms of operations, they can be said to have the same origin but different branches.

Please refer to the diaries I wrote in Baidu Space "Hong Kong - Hopewell Center" "Hong Kong Style - Sham Shui Po" "Hong Kong Victoria Peak" "Hong Kong Aberdeen" "Hong Kong Food Paradise" "Hong Kong Tsim Sha Tsui"

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