1, fish ball powder
Fish eggs, also known as fish balls, have a delicate and fresh flavor. Fish egg noodles are made of smooth and delicate rice noodles, with dried fish and pork bone soup as the soup base, and fish eggs, beef balls, fried meat rolls, fish pieces and other ingredients. The rice noodles are smooth in the mouth and the ingredients have their own flavor.
2, Fresh Shrimp Wonton Noodles
Hong Kong's fresh shrimp wonton noodles, like Shanghai's xiao long bao, are culinary masterpieces that have to be tried. Each wonton is the size of a baby's fist and the filling is made from a whole prawn. The noodles are supposed to be egg noodles and have a stronger flavor. The noodles in the soup are also very special. They are made from pork bones, dried fish and shrimp skin. With all these craftsmanship, they can be called authentic Hong Kong style wonton noodles.
3. Beef balls
Hong Kong beef balls are known for their juiciness and bite. They were so exaggerated in Stephen Chow's movie "God of Food" that they could be played as ping pong balls. Legend has it that during the Shunzhi period of the Qing Dynasty, the Wang family of Jiangnan crafted specialty beef balls. When the descendants of the Wang family moved to Hong Kong, beef balls became a famous snack in Hong Kong, and were even loved by the Queen of England, who also called them "tribute balls". Beef balls are usually boiled with rice noodles, or stir-fried with shrimp, cashew nuts and other ingredients, or with quail eggs and lotus seed balls. They are crispy on the outside and tender on the inside, and sweet and savory.
4, tortoise jelly
Tortoise jelly is made of tortoise, Poria cocos, raw land, dandelion, honeysuckle and other herbs as raw materials for the Chinese medicine ice products. Because of its bitter flavor, many stores also add sweet bean paste to it, making this Chinese medicine taste like a dessert. As the weather in Hong Kong is hot, eating turtle jelly to clear heat and detoxify the body is a popular practice.
5. Herbal tea
Herbal tea is a drink made from a combination or single flavor of local herbs from Guangdong, Hong Kong and Macau. There is a popular saying that "a cup of herbal tea means you don't need to see a doctor". Drinking tea is popular in Hong Kong, and tea stores of all sizes have become one of the symbols of Hong Kong. Herbal tea has a long history and many varieties, such as Wanglaoji Herbal Tea, Sanhutang Herbal Tea, Herbal Tea, Gong Herbal Tea, 24 Herbal Tea, etc., with different flavors and efficacy.
6, bowl of shark's fin
One of the common street food in Hong Kong. It used to be sold by street vendors, so it got its name by being served in a small bowl. Once upon a time, many vendors took some bits and pieces of shark's fins from restaurants and added mushrooms, fungus, shredded pork, stock, monosodium glutamate, and lozenge powder. Cooked them. When eaten, chili peppers, zhejiang vinegar, sesame oil, etc. are usually added for flavor. Fish and shredded lettuce can also be added. Nowadays, bowls of shark's fin are made of fans, without shark's fin, but the flavor is still not to be missed.
7, Che Chai Noodle
It's a cheap noodle dish from Hong Kong. Cooked food stalls fill the streets, and wooden carts selling noodles are filled with metal "cooking compartments" containing noodles and toppings, usually fish eggs, beef meatballs, pork rinds, pig's red, turnips and other inexpensive dishes. Customers are free to choose the toppings for their noodles, which usually cost more than 10 yuan for a full meal.
8, egg boy
One of Hong Kong's authentic street foods. Juice is made from eggs, sugar, flour and evaporated milk. Pour it between two special honeycomb iron templates and put it on the fire. The poured eggs are golden brown with a cake-like flavor and half-empty in the middle for a special bite. Some stores now add different flavors to traditional eggs, such as chocolate, shredded coconut and black sesame.
9, Beef Brisket
Beef brisket is the belly of a cow, surrounded by sinew, which is known for its beauty benefits. It is a classic ingredient in Cantonese cuisine and one of the specialty snacks. In Hong Kong, beef brisket is usually eaten in curry and clear soup, giving rise to beef brisket noodles and beef brisket pasta. Real beef brisket must be simmered with the bones for several hours so that the brisket is soft and flavorful and the essence is dissolved in the broth. Beef brisket in soup will also add white radish, which is even more delicious and refreshing.
10, Yang Zhi Ganluo
Yang Zhi Ganluo is a Hong Kong-style dessert, first created by Hong Kong's Lai Yuen Restaurant in 1984. Pomelo is cut into flesh, mango is cut into pieces, mixed with sago, coconut milk and sugar water, frozen and served. Some candy stores even add mixed fruits or bird's nests to the nectar of poplar sticks. The flavor of Yangzhi Manna is made into other foods such as Yangzhi Manna Cake, Yangzhi Manna Pudding, and Yangzhi Manna Xuelu Sticks.