1, Che Chai Noodle: Che Chai Noodle is commonly known as Na Chai Noodle or Na Chai Noodle, is Hong Kong's most authentic a delicious noodle dish. A bowl of delicious Che Chai Noodle can be said to be all by their own choice out, you can choose the dishes are beef brisket, pork red, pork rinds, radish, soy sauce chicken wings and a variety of pills and vegetables, coupled with beef brisket juice, satay juice or curry sauce, taste truly by their own deployment, simple bowl of cheap Che Chai Noodle, has been very full belly.

2, bowl of shark's fin: in the past, many hawkers to the restaurant to take some scattered shark's fin (commonly known as "shark's fin"), add mushrooms, fungus, shredded pork, broth, add monosodium glutamate, horseshoe powder (or soybean meal) and so on into the boil. When eaten, it is usually flavored with pepper, Zhejiang vinegar, sesame oil, etc., and can also be added to fish, shredded lettuce and so on.

3,? Beef Balls: Beef balls are a specialty of Hong Kong and are meatballs made from beef. Authentic beef balls are chewy and poppy. In the movie "God of Food", one of the contents of the movie is "Baked Beef Balls".

4, Yang Zhi Ganluo: Yang Zhi Ganluo is a Hong Kong-style dessert, first created by Hong Kong's Lee Garden Restaurant in 1984. The ingredients include pomelo (or grapefruit) and mango, as well as sago, coconut milk, whipped cream (or evaporated milk) and sugar. The pomelo is split into flesh and the mango is diced and mixed with sago, coconut milk and sugar water, then frozen and served; some dessert stores even add mixed fruits or bird's nests to the yangzhi manna.

5, fresh shrimp wonton noodles: Hong Kong's fresh shrimp wonton noodles, like Shanghai's steamed dumplings, is a culinary masterpiece that must be tasted. Wonton each have baby fist size, filling all complete large fresh shrimp to do. The noodles are made with egg noodles and have a firm texture. The soup is made with pork bone, dried fish and shrimp skin. Only with these techniques can you call it authentic Hong Kong-style wonton noodles.

6, egg boy: one of Hong Kong's authentic street food. Eggs, sugar, flour and evaporated milk are used to make the sauce, which is poured in the middle of two special honeycomb-shaped iron molds and baked on the fire. The poured egg custard is golden brown in color and has the aroma of cake, plus it is half-empty in the middle, which makes it taste special when you bite it. Nowadays, some stores have added different flavors such as chocolate, shredded coconut and black sesame to the traditional egg egg danish.