1. Tsim Sha Tsui: The area from Tsim Sha Tsui to Tsim Sha Tsui East is a high-density area for tourists, and you can find top-quality Cantonese and Szechuan restaurants at the Miramar shopping mall on Kimberly Road. Knutsford Terrace (MTR Tsim Sha Tsui Station Exit B1), although hidden in the downtown area, is a place to catch up with the food trend, Spanish restaurants, Italian restaurants, Japanese restaurants and bars in a quiet environment, is a leading international food street.

2. Kowloon City: Thai food restaurants, Chinese hot pot restaurants and Chiu Chow restaurants are the most prosperous in the district, concentrated in the area of Kai Tak Road, Nam Kok Road, Lung Kong Road and Fuk Lo Tsuen Road.

3.? Hung Hom: The Food and Beverage Education Bureau within Whampoa New Horizons gathers delicacies from the north and south of the Yangtze River, concocting Hong Kong-style steaks, congee and noodles with vermicelli, siu mei, Szechuan dan dan noodles, fried crabs in a typhoon shelter, "Che Chai Noodles", dumplings, nostalgic snacks, Vietnamese and Singaporean dishes with fresh ingredients and special cooking methods.

4. Causeway Bay: Jardine's Bazaar, Times Square, Percival Street, Lee Theatre Plaza and Paterson Street food and beverage outlets forest, there are full of authentic Hong Kong flavor stalls, cafes, herbal tea stores, congee and noodle stores, barbecue stores, dessert stores, but also Western-style restaurants, Taiwanese snack bars, Japanese sushi stores, exquisite coffee shops.

5. Sai Kung, Lei Yue Mun and Lamma Island: Sai Kung was a fishing port in the past, and many seafood restaurants have been opened along the coast; Lei Yue Mun is an old fishing village on the Kowloon Peninsula, where customers can taste the cooked seafood after choosing their own fresh seafood from the seafood stalls, and the customers can specify the method of cooking; Sok Kwu Wan and Yung Shue Wan, the two main harbors of Lamma Island, are the must-visit places for seafood, especially Sok Kwu Wan, where the restaurants are located along the sea.

Extended information:

There are many types of Hong Kong street food, such as egg custard, bowl of shark's fins, stinky tofu, fish soup with lettuce, fishballs, port cake, beef mince, and gerber cakes, Fried squid, siu mai, fried and stuffed with three treasures and so on belong to this category, most of them are carried in paper bags or styrofoam boxes, and eaten with bamboo sticks or plastic spoons, ready to buy and eat, without any skewers, Ho dining table and other equipment.

The main ingredients of lettuce and fish are shredded lettuce, pangolin meat and broth. To make the dish, add pangolin meat with cornstarch, shrimp and scallions until it becomes rubbery, then use chopsticks to cut the fish into the hot soup and cook it. The fish will fall into the soup in strips, and then mix the cooked fish, soup and shredded lettuce together to make the dish, which can be seasoned with sesame oil and pepper.

Che Chai Noodles appeared in the 1950s and was originally known as Natsa Noodles. When refugees from the mainland came to Hong Kong, it was difficult to make a living, so itinerant vendors emerged on the streets of Hong Kong, most of whom set up stalls to sell cooked food such as curry fish balls and noodles. The wooden carts used to sell the noodles were equipped with metal "cooking compartments" containing soup, noodles and toppings, allowing customers to choose their noodles, toppings and soup, and usually cost more than 10 dollars for a full meal.

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