No.65438 +0 Yu Danfen? Fish eggs, also called fish balls, are delicate and delicious. Yu Danfen is made of smooth and delicate rice flour as the main ingredient, dried fish and pork bone soup as the soup base, and fish eggs, beef balls, fried meat rolls, fish pieces and other ingredients. The entrance of rice noodles is smooth, and the ingredients have their own flavors.
Where to eat: Dechang Fish Egg Noodle Restaurant.
NO.2 Hong Kong Roasted Meat Roasted Meat is a world-renowned representative of Cantonese cuisine after Cantonese tea drinking. Hong Kong people have the highest evaluation of roasted meat, so you must have a good taste when you come to Hong Kong. Barbecue includes roast goose, pigeon, suckling pig, barbecued pork and some braised dishes. Generally, after pickling, it is baked in the oven, and the skin is crisp and full, slightly sweet. Barbecued rice is about 35 yuan 1 HK$, and the price of roast goose or roast suckling pig will be higher.
Where to eat: Fuji Hotel, Yongji Restaurant, Zaixing Roast Meat Restaurant, Xiyuan Restaurant.
NO.3 beef balls Hong Kong beef balls are famous for their juicy tendons and full bite. In Stephen Chow, the movie "The God of Food" was exaggerated to be used as table tennis. Legend has it that during the Shunzhi period of the Qing Dynasty, the Wangs in the south of the Yangtze River carefully developed special beef balls. Later generations of the Wangs moved to Hong Kong, and beef balls became a famous snack in Hong Kong, even the Queen of England loved them. Miyawan? . Beef balls are usually cooked with rice noodles, or fried with ingredients such as shrimp and cashew nuts, or fried with quail eggs and hibiscus balls. It tastes crisp outside and tender inside, sweet and delicious.
Where to eat: Defa beef balls.
NO.4 hong kong-style egg tart is different from Portuguese egg tart. The skin of Hong Kong-style egg tart is cookies, and the bottom of the cake is solid, not layered, taking a soft route. The most terrible thing is the smoothness and delicacy of freshly baked sesame oil and freshly condensed egg liquid. You must not miss coming to Hong Kong!
Where to eat: Tandao Coffee Cake Shop, Xiyuan Restaurant.
NO.5 spicy crab at the bottom of the bridge The spicy crab at the bottom of the bridge can be regarded as a unique salty and spicy restaurant among many sweets in Hong Kong. The crabs here are authentic Vietnamese crabs, fried with dried peppers, which are spicy and delicious. Red will definitely increase your appetite.
The fried crab is full of spicy taste, which is already very spicy. Crabs are fried with garlic and onions, which makes people drool and tastes more delicious.
Where to eat: spicy crab seafood restaurant at the bottom of the bridge.
NO.6 Bowl Wings, one of the common street snacks in Hong Kong, used to be sold by vendors in the street, so it was named after a small bowl. In the past, many vendors used to take scattered shark fins from restaurants, add mushrooms, fungus, shredded pork, soup, monosodium glutamate, horseshoe powder and so on. When eating, you will usually add spices such as pepper, Zhejiang vinegar and sesame oil, and you can also add fish and shredded lettuce. Now the bowl wings are mainly vermicelli, and there is no shark fin component, but the flavor is still not to be missed.
Where to eat: Daoxiang Lu Zaiji.
Chezai Noodle No.7 is a cheap pasta in Hong Kong. Stalls selling cooked food are crowded with streets, and wooden carts selling cars are made of metal? Cooking grid? There are noodles and ingredients respectively, and the ingredients are usually cheap dishes such as fish eggs, beef balls, pigskin, pig red and radish. Customers can freely choose the ingredients of noodles, and usually they can have a full meal for more than ten yuan.
Where to eat: Xinglong noodles.
Egg No.8 is one of the authentic street snacks in Hongkong, which is called omelet in Taiwan Province Province. Fruit juice made of eggs, sugar, flour, weak milk, etc. Pour it between two special honeycomb iron templates and bake it on the fire. The poured eggs are golden yellow, have the taste of cake, and are half empty in the middle, so they taste particularly elastic when bitten.
Where to eat: Li Qiang remembers the eggs in North Point.
No.9 sirloin is the belly part of cattle, surrounded by fascia, which has the effect of beauty beauty. It is a classic ingredient of Cantonese cuisine and one of the special snacks. In Hong Kong, beef brisket is usually eaten in curry and clear soup, and beef brisket noodles and beef brisket noodles are derived. Real beef brisket must be boiled with beef bones for several hours to make it soft and delicious, and at the same time let the essence dissolve in the soup. Beef brisket in clear soup will also be added with white radish, which is more delicious and refreshing.
Where to eat: nine pieces of beef brisket.
NO. 10 Silk stockings milk tea Silk stockings milk tea is a kind of milk tea with the most Hong Kong characteristics, and it is a common drink of afternoon tea in Hong Kong. Basically, the milk tea served by Hong Kong tea restaurants is brewed in the form of milk tea with stockings.
Where to eat: lan fong yuen Tea Restaurant, Huaxing Ice Room.