Hong Kong is not only a shopping city, here in the streets and alleys in the food is also a lot of it, shopping by the way to taste the local specialties of Hong Kong is also not vain, so the following recommendations of the ten kinds of food which is the most mouth-watering for you?

1, fish ball powder

Fish eggs, also known as fish meatballs, delicate and delicious flavor. Fish egg noodles are smooth and fine rice noodles as the main ingredient, to the earth of dried fish, pork bone soup as the soup base, plus fish eggs, beef meatballs, fried meat rolls, fish pieces and other ingredients made. The rice noodles are smooth in the mouth, and the ingredients have their own flavors.

2, 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 has a baby fist size, the filling is 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.

3. Beef Balls

Hong Kong beef balls are famous for their juicy, sinewy texture and bite, and were exaggerated to the point where they could be used as ping-pong balls in Stephen Chow's movie "God of Food". Legend has it that during the reign of Emperor Shunzhi of the Qing Dynasty, the Wang family of Jiangnan elaborated a special beef meatballs, and then the descendants of the Wang family came to Hong Kong, and the beef meatballs became a famous snack in Hong Kong, and were even loved by the Queen of England, and were also known as the "Tribute Balls". Beef meatballs are generally cooked with rice noodles, but also with shrimp, cashew nuts and other ingredients, or with quail eggs, hibiscus ball deep-fried together, eaten outside the crispy, tender, sweet and tasty.

4, tortoise jelly

Tortoise jelly to the hawksbill turtle, Poria cocos, the raw land, dandelion, silver flower herbs to make the Chinese medicine ice, because of the bitter taste, many stores also added sweet red bean paste in which, so that this Chinese medicine also has a dessert flavor. Hong Kong's hot weather, eat turtle jelly to clear heat and detoxification is a very popular way.

5, herbal tea

Herbal tea is Guangdong, Hong Kong and Macao folk with compound or single-flavored local herbs boiled and made of drinks, folklore "drink a cup of herbal tea, do not have to find a doctor" said. In Hong Kong, the tea drinking culture is prevalent, and large and small herbal tea stores have become one of the symbols of Hong Kong. Herbal tea has a long history, and there are many varieties of herbal tea, including Wang Lao Ji Herbal Tea, San Hu Tang Herbal Tea, Huang Zhen Long Herbal Tea, Loud Kung Herbal Tea, and Twenty-four Flavors Herbal Tea, etc. The flavors and effects of herbal tea are also different.

6, bowl of shark's fin

One of the common street snacks in Hong Kong, usually sold by hawkers on the street in the past, named for the small bowl. Once upon a time, many hawkers took some scattered shark's fins from restaurants, added mushrooms, fungus, shredded pork, soup with monosodium glutamate (MSG), horseshoe powder, etc. and cooked them. It is usually flavored with pepper, Zhejiang vinegar, sesame oil, etc., and can also be added with fish, shredded lettuce, etc. Nowadays, shark's fin is made with vermicelli. Nowadays, the bowl of shark's fin is made with vermicelli as the main ingredient, and there is no shark's fin ingredient, but the flavor is still not to be missed.

7, Che Chai Noodle

It is a cheap noodle dish in Hong Kong. Small stalls selling cooked food fill the streets, and the wooden carts selling Che Chai Noodles contain metal "cooking compartments" containing noodles and ingredients, usually fish eggs, beef balls, pork rinds, pork red, radish and other inexpensive dishes. Customers are free to choose toppings for the noodles, usually more than ten dollars for a full meal.

8, egg boy

Hong Kong authentic street food one. 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 add different flavors such as chocolate, shredded coconut, and black sesame to the traditional egg egg danish.

9, Beef Brisket

Beef brisket is the belly part of the cow, surrounded by sinew, with the effect of beauty and skin care, is the classic Cantonese cuisine material, one of the special snacks. In Hong Kong, beef brisket is usually eaten as curry beef brisket and beef brisket in clear soup, and has given rise to beef brisket noodles and beef brisket river noodles. Genuine beef brisket must be boiled and simmered with beef bones for several hours to make the brisket soft and flavorful, while making the essence dissolve in the soup. Beef brisket in clear soup will also add white radish, more delicious and refreshing.

10, Yangzhi Ganlu

Yangzhi Ganlu is a Hong Kong-style dessert, first created in 1984 by Hong Kong's Lee Garden Restaurant. Pomelo split into meat, mango is cut into pieces, mixed in sago, coconut milk and sugar water, snow frozen and eaten. Some dessert stores even add mixed fruits or bird's nests to Yangzhi Manna. The flavor of Yangzhi Ganlou has been made into other foods, such as Yangzhi Ganlou Cake, Yangzhi Ganlou Pudding, Yangzhi Ganlou Snow Sticks, and so on.