2, intestinal noodles is a kind of rice milk made out of snacks, intestinal noodles, although snacks, but in Hong Kong restaurants, stalls, cafes and other large and small stores are sold in Hong Kong, is very common in Hong Kong. Rice paste is steamed into a sheet of thin skin on the steamer, and then layered with various fillings, such as minced beef, fish slices, fresh shrimp, etc. Steamed rice noodle is fragrant and soft with thin skin and fresh fillings, rolled up into long strips and then cut into sections, sprinkled with shrimp and scallions and other ingredients, which makes people drool straight away.
3. Beef brisket is a favorite part of beef in Hong Kong, so all noodle stores of all sizes have brisket dishes. The main ingredients of beef brisket noodles are beef brisket and rice noodles, and then add ingredients according to the secret method of each noodle store. This affordable food may seem bland, but each family has its own method, some soup base is sweet and not too greasy, and some beef brisket is refreshingly soft and sticky, so it is suitable for every noodle store to have a taste of it.
4, shrimp dumplings originated from Shunde, Guangdong, where some point out that the Cantonese are not too fond of greasy things before noon, shrimp dumplings just happen to be lighter. As Hong Kong's new dim sum continues to change, shrimp dumplings are gradually surprised with new ingredients, its traditional fillings mainly shrimp, with a small amount of asparagus and pork, with thin skin and meat, dumplings, half-moon shape, the color of the white and red is good.
5. Wonton noodle, also called wonton noodle (also known as flat noodle in Fujian), is a representative noodle dish in Hong Kong. Hong Kong's wonton noodles, both wonton, or noodles, are very different from the northern wontons. The traditional filling ratio of Hong Kong Wonton Noodles is seven parts fresh shrimp and three parts meat, the noodles are made of elastic and chewy whole egg noodles, and there are still some stores retaining the traditional noodle-making method to make handmade Chuk Sang Noodles.
6, roast goose is a kind of barbecue flavor, the general production method is the goose coated with seasoning into a special charcoal grill, charcoal grilled at high temperatures, usually served with sour plum sauce. Charcoal grill roasted goose has a crispy and glossy skin, the meat is juicy without a fishy flavor, and it tastes sweet and fragrant without being greasy in the mouth. Hong Kong is famous for roast goose stores are mostly in Central Yung Kee and the New Territories Sham Tseng area, some restaurants can also buy roast goose accompaniment, so that you bring the delicious roast goose home to savor!
7, pan-fried stuffed sambal is a common traditional street food in Hong Kong. Although the name is "three treasures", but the variety is not as few as three, from a pile of fried food to choose three, eggplant, green pepper and tofu is very popular. The "fried and stuffed three treasures" are freshly pounded pangolin meat, stuffed with different ingredients such as eggplant, green pepper and oiled tofu, pan-fried on an iron plate, drizzled with soy sauce or chili oil, and eaten on bamboo skewers, making it a tasty heritage food on the streets of Hong Kong.
8. "Bowls" means small bowls in Hong Kong, and bowls of shark's fin refers to small bowls of "shark's fin" soup, but "shark's fin" is replaced by vermicelli, which makes it an affordable snack in Hong Kong. The main ingredient of Bowls of Shark's Fin is vermicelli. The main ingredients of the bowl of shark's fin are vermicelli and stock, cooked with starch until it thickens, then soy sauce is added to change the color, and other vegetables are added to make the soup more rich in taste, and finally seasonings are added according to the tastes of each family to become a bowl of fragrant imitation shark's fin soup, which is no less delicious than the real thing.
9, Che Chai noodles originated in the 1950s in Hong Kong, "Che Chai" is the meaning of small wooden carts, in the past there are many hawkers in Hong Kong pushed with a wooden cart containing noodles and ingredients mobile business, hence the name. The specialty of Che Chai Noodle is that it allows diners to choose their own noodles, soup base and toppings, from oil noodles, whole egg noodles, instant noodles, ramen or udon noodles, as well as other river noodles and rice vermicelli, etc., according to your preference!
10. Eggrolls are a Hong Kong street snack, a must-have for many small street stores, characterized by a hollow interior on one side with a crunchy texture, while the other side exhibits the soft texture of a cake and gives off an egg aroma. Some stores will also use the traditional technique of making the cake by baking it in an iron mold over a fireplace, resulting in a small spherical cake that is golden brown and crunchy on the outside and soft on the inside, and is available in a variety of flavors, such as chocolate, strawberry, and shredded coconut, among other choices.
11, Hong Kong people love to have an egg tart with a cup of milk tea at tea time. Hong Kong-style egg tart from the British dessert custardtart, but Hong Kong's production method is different from it, and is divided into butter crust tart and pastry tart two kinds. Butter crust is similar to the pastry of the pastry, the texture is a bit hard; pastry is more crunchy, so the amount of filling of the puff pastry tart is less than the butter egg tart, both flavors are loved by the public, is a local snack in Hong Kong.
12, double-skinned milk is a common dessert in Hong Kong, originated in Shunde, Guangdong, China, is said to be in Shunde, Daliang invented in the 1850s, in Hong Kong, there are many dessert stores because of double-skinned milk and famous. "Double-skinned milk" refers to the two layers of milk skin that are produced during the cooking process, the upper layer of milk skin is sweet and the lower layer of milk skin is tender, which is smooth and aromatic, a feeling that makes people forget to come back for more.
13, pineapple oil is evolved from Hong Kong's specialty food pineapple buns, pineapple buns is due to the early years of the Hong Kong people think that the bread has a single flavor, so the bread added a layer of shortening made of eggs, sugar, flour and lard and other materials, so that the flavor and texture more rich. Pineapple butter, on the other hand, is a freshly baked hot pineapple bun cut horizontally and sandwiched with a slice of cold butter, thus becoming a Hong Kong specialty snack.
14, typhoon shelter fried crab belongs to the Cantonese cuisine, is one of Hong Kong's top ten classic dishes, so this dish is very common in Hong Kong's Cantonese restaurants. Hong Kong's longer history of the "typhoon shelter" is the Causeway Bay Typhoon Shelter, in recent years the area of the typhoon shelter is gradually reduced, but the "typhoon shelter flavor" of the food has been passed down to this day, and even across the ocean to all parts of the world, the typhoon shelter fried crabs is exactly this kind of from the water village The fried crab is the representative of this kind of delicious fishing village, the fried crab is fresh and appetizing, rich flavor, it is worth savoring.
15, Hong Kong-style drinks - Yangzhi Ganluo, originated in a 1980s Hong Kong Cantonese restaurant. Yang Zhi Ganlu is one of the unique desserts in Hong Kong to beat the summer heat. It is said that in the past, it was made by combining iced sugar water, creamy milk, and sago dessert with ingredients such as mango grains and grapefruit meat, which is smooth and sweet and refreshing, and because of its addition of mango and grapefruit meat, it makes the whole drink exudes a refreshing flavor, and coupled with its cold taste, it's a must in the summer.