1. Hong Kong's most popular fast food restaurant, "Café de Coral" set meal

2. Tea shop's representative food: iced milk tea and fresh pineapple buns

3. Xu Liushan's famous fruit desserts

4. Local lobster, with a noodle lining, which is also the usual Hong Kong style

5. The famous Sham Tseng roast goose

6. The famous Kau Kee Beef Brisket Noodle

7. Legend has it that the best suckling pig in Hong Kong is found in the New Territories at a place called "Blue Earth"

8. Pork Chop Buns at a Macao Tea House

9. The famous Braised Pigeon in Shatin

10. Curry Fish Dan

11. Of course we can't forget the Wonton Noodles. Hohoho(drooling....)

The production of wonton and noodles:

Materials: shrimp 100G, fat meat filling 50G, 2 eggs to take the egg green, salt moderate, pepper moderate, yellow egg wonton skin, egg noodles (supermarkets are available)

Methods: 1, shrimp, fat meat filling, 2 egg green, moderate salt, monosodium glutamate into a filling, during the period of addition of water 2 times, until all the water has been absorbed into.

2, will be wrapped according to the wonton package.

3. Boil boiling water and cook the wonton.

4, the same as above will be cooked noodles, over cold water standby.

Soup base: Boil chicken broth, salt, soy sauce, fish sauce, pepper, sesame oil over high heat and pour into noodles with wontons.

Hong Kong Snacks - Bowl of Shark's Fin:

Ingredients: stock (old chicken and stick bone broth), chicken breast, vermicelli softened and cut off, 4-5 slices of mushrooms with roots removed and shredded, one egg.

Seasoning: Seasoning - 2 spoons of dark soy sauce, a little sesame oil Thickening water: 4 spoons of horseshoe powder, 4 spoons of water

Methods: Steam chicken breasts, cut into julienne strips, boil the broth, add shredded meat, vermicelli, mushrooms, and egg flowers. Thicken the gravy, add soy sauce, sesame oil and stir well to be ready.

Stewed double skin milk:

Materials: 200ml whole milk (with skimmed or low-fat milk will not be able to make milk skin), 1 egg white, sugar 1 spoon

Practice: 1, pour the milk into the pot just boil can (burned for a long time can not be made out of the milk skin), poured into a large bowl, cooled for a while the surface of a layer of milk skin.

2, take another large bowl into 1 egg white, 1 spoon sugar, stirring until the sugar is dissolved, do not be too long (or become egg bubble).

3, after the milk cools a little, use a toothpick to pierce the milk skin, leaving 1/4 milk in the original bowl (otherwise the milk skin will stick to the bottom of the bowl, not floating), pour 3/4 milk into a large bowl with egg whites and stir, and then slowly pour the bowl along the side of the bowl back into the large bowl with the milk skin, the milk skin will float on its own at this time.

4. Steam the milk in a saucepan over moderate heat for 10 minutes, then pierce it with a chopstick in the center, and no milk will come out, indicating that it has all curdled.

5, will do a good job of double-skinned milk wrapped in plastic wrap in the refrigerator for a while before eating.