Introduction: "Dry Fried Barbecued Pork Meat" is a seamless blend of Chinese and Western cultures, and it is a unique "Hong Kong flavor". It is a combination of sautéed pasta with soy sauce and fatty Cantonese barbecued pork. It's a combination of Chinese and Western ingredients, and Hong Kong's teahouses have always been known for their hot stoves and woks.

Name: Mandarin Duck

Introduction: It's a standard Hong Kong invention. It mixes the smoothness of milk tea as well as the rich flavor of coffee. When you drink it, it's a little sour, a little bitter...in short, it's indescribable.

Name: Iced Lemon Coffee

Introduction: Iced Lemon Coffee is definitely a weird drink that you can only get in Hong Kong's teahouses, and it's even more novel than Yuanyang! Ice cold bitter coffee, coupled with sour to the heart of the lemon slices, after the entrance to the strong acidic and bitter flavor, and then drowsy eyes will also become sharp.

Name: Shrimp Wonton

Introduction: Hong Kong's shrimp wontons, like Shanghai's xiao long bao, are a culinary masterpiece. The wontons are as big as a baby's fist and are filled with whole fresh shrimp, unlike the minced meat eaten in Shanghai.

Name: mango pancake

Introduction: pancake is the translation of pancake, very Western snacks, but after the Hong Kong people's polishing, has become one of the classic Hong Kong-style desserts.

Name: sugar does not throw

Introduction: as the name implies is not get rid of things, shaped like dumplings, take its sweet and full of meaning. Glutinous rice balls cooked in sugar syrup. He is thick syrup is appropriate.

Name: Snowy Black Pearl

Introduction: There's a lot of stuff in there, including Mingleberry Longan Banana Coconut and everlasting Mango, served with thick, smooth cold milk.

Name: Double Peeled Milk

Introduction: Double Peeled Milk is available frozen or hot, and you must order the frozen one, as the top layer of slightly wrinkled milk skin is the best part of the dessert, and the mellow milky flavor is enough to wrap around your tongue for three days without stopping.

Name: Pan-fried Stuffed Bean Curd

Introduction: This is a collective term for three similar common street foods in Hong Kong. Similar to the meat stuffed with tofu, pangolin meat is minced and stuffed with eggplant, green peppers and tofu, and then fried in a frying pan, so it's called "Pan-fried", "Stuffed" and "Three Treasures". Sambo". It is usually eaten on a bamboo skewer, like a fish ball. It is also served with soy sauce. In addition to the above three foods, there will be pangolin meat stuffed with large mushrooms, stuffed red sausage, wonton skins, sausage and lantern peppers in between.

Name: Eggs

Introduction: 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 eggs are golden brown and have the flavor of cake, and the fact that they are half-empty in the middle gives them a special texture when you bite into them.

Name: Che Chai Noodle

Introduction: It is an inexpensive 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 toppings, usually fish eggs, beef balls, pork rinds, pig's red, radishes and other inexpensive dishes. Customers are free to choose toppings for their noodles, which usually cost more than 10 bucks for a full meal.

Name: Bowls of shark's fin

Introduction: One of Hong Kong's most common street snacks, it used to be sold by hawkers on the street, and got its name from the small bowls in which it was served. In the old days, many hawkers took some scattered shark's fins from restaurants, added mushrooms, fungus, shredded pork, soup with monosodium glutamate, horseshoe powder, etc. and cooked them. Eat usually add pepper, Zhejiang vinegar, sesame oil and other flavors, can also add fish, shredded lettuce and so on.