1. Spicy fish eggs (1950s and 1960s)

People in Hong Kong eat 55 metric tons, about 3.75 million fish eggs, every day, making them the number one snack among students. position, which shows the status of fish eggs.

Street-style fish balls are a product of the 1950s and 1960s. At that time, street noodle stalls were cheap. In order to reduce costs, they used the bottom of Teochew white fish eggs or fish meat that was not too fresh, and then fried it. Unexpectedly, it became very popular and became the mainstay of street food in Hong Kong, China.

Basically, the fish egg stalls on the streets all get their goods from wholesalers, and the taste is similar. To be surprising, you need to rely on the juice. Just like the "Jinwei" served by Jinduo students, the spicy sauce is so spicy. It turns out that the chili sauce is homemade from Jinwei and mixed with curry powder, which makes it spicy enough. Moreover, this place is very popular, and there are always long queues. The fish eggs are sold out quickly, and they don’t have a sun-dried smell. They are delicious and springy after eating. No wonder it sells 15,000 fish eggs every day, which is an astonishing sales volume.

2. Potato cake (already extinct in recent years.)

3. Egg waffles (1950s)

Egg waffles have appeared in the 1950s. In those days, hawkers used charcoal stoves, holding two heavy pieces of pig iron, and burned them with egg paste. In recent years, egg waffles have switched to LPG stoves, and the iron clamps have become lighter.

"Spicy Pie Tiantian Master" sells nearly 500 pieces of egg waffles every day, and the sales volume is amazing. The egg waffles are made from real eggs (20 eggs per day), which are full of egg flavor. The baked egg waffles are immediately placed in front of a fan to air-dry, so that the shell is crispy and loose, but the eggs remain soft. This store says it has no coloring matter, but the egg color is light yellow. If the egg is so bright and dazzling, it must be a color-added product, so be careful!

4. Fish Siomai King

There is absolutely reason to believe that the popularity of Fish Siomai is much higher than that of Zhengyin Crab King Siomai.

Although Chaoxing only picks up the goods from the supplier, the boss said that the heat of the steamed siomai is very important. "Just steam it for 5 minutes. It won't be too chewy. Steam it in several rounds every day, so you won't sweat the whole siomai." Chaoxing's siomai is very chewy in the mouth, and the soy sauce is very sweet. It turns out It is specially made of three or four soy sauce ditches. "Many celebrities help me. For example, Raymond Lam buys a few boxes every time, and Kelly Chen always eats at least two skewers, and always adds soy sauce."

5. Stinky Tofu

Originally a traditional snack from Shaoxing, Zhejiang, it can be seen everywhere in Shanghai. The reason why stinky tofu is extremely smelly is that thick tofu is fermented with "stinky brine" (fermentation liquid) and water in an airtight container.

The delicious stinky tofu on the streets has almost disappeared. If you want to try it, you have to go to a delicious restaurant in Mong Kok. The stinky tofu here is very good, full of odor, extremely crispy on the outside and soft on the inside. No wonder Chua Lam and Alan Tam are fans of it.

6. Wan Zai Fin (1940s and 1950s)

Although Wan Zai Fin is not a real shark fin, its origin really comes from shark fin. In the 1940s and 1950s, in the Yongshutou area of ??Temple Street, street stalls used what is commonly known as "poured water", which is the leftover wing heads and tails from restaurants, soybean powder water, monosodium glutamate, soy sauce, etc. to sell. Of course, today's bowl of fins has been cooked and adjusted by the shop owner himself. There is no shark fin, but there are fans.

Nowadays, there are many bowls of chicken wings in the shop. The soup made by Lui Zai Kee is very thin and does not form dough. It is smooth in the mouth and the soup tastes fresh. The most important thing is that there is less MSG, so it will not be finished after eating. I will be thirsty all day long.

In addition, the fish meat of Lu Zai Kee's lettuce fish meat is claimed to have no chemical substances that increase the elasticity of the mouth. It is indeed not very elastic when you bite it off, but the fish has enough freshness and the fish meat feels 100% real.

Many people like to combine fins with fish meat, and it eventually becomes a classic combination of street snacks.

7. Pineapple buns (twelve years of history) (about1995)

Pineapple buns are named because they have a crispy skin with bumps and ridges like a pineapple. , is the favorite bread among Hong Kong people.

A true pineapple bun should have a crispy skin and the bun should be fragrant and soft. Paradise is particularly good at it. The crispy skin made of sugar, eggs, butter, and flour is crispy and fluffy. The wrapper has a good flavor, which is the result of enough eggs and lard. The flour wrapper has enough gluten and is very soft. .

The paradise has been in Wan Chai for 12 years and is a "three-point-three" paradise for many migrant workers. The park’s pineapple buns are not only recommended by the Hong Kong Tourism Association’s food guide, but also celebrities such as Chung Chun Tao and Xu Guanwen are fans.

8. Pigskin radish (1950s)

Pigskin radish is a traditional street noodle dish in the 1950s. In the 1950s, the economy of Hong Kong, China, was not yet taking off. There was no business in the noodles. It was flat and full, and it was very popular among factory girls.

Real pork skin radish will not be too chewy. The pig skin is refreshing and the radish is fresh and tender. The beautiful pork skin is moderately soft and hard, springy and crispy. The radish is tender and chewy, refreshing and sweet, and the secret spicy sauce makes it even more delicious.

9. Sugar cake (at least 80 years of history)

It has a history of at least 80 years in Hong Kong, China. It is called sugar cake because the sugar sandwiched in the pancake is like Duan Duan Bai was an affordable snack for children decades ago.

Sugar needs to be made well by experienced chefs.

The method is to heat and melt the maltose, and continue to pull it with a stick until it gradually turns from golden yellow to white. When the sugar is stretched into a strip, cut it into sections with scissors. After cooling, the sugar will become brittle.

The sweet cakes at Wong Tai Sin’s Sweet Nostalgic Food Shop are crispy in the mouth but not tooth-breaking. The pancakes are made fresh every day. They are thin and soft. With sugar and shredded coconut and peanuts, you can bring back your childhood memories.

10. Egg tarts

Egg tarts have been with us for decades. I believe many people had the "egg tart" hairstyle when they were young, which shows how deeply rooted it is in the hearts of the people.

Tan Dao Egg Tarts have a history of more than 40 years. They sold from 3 cents each to $4 today. Tan Dao's egg tarts have 128 layers of pastry, which is more than the ordinary 100 layers. It is indeed very loose and crispy when you bite it off. The egg paste has enough egg flavor and is creamy, and the most popular thing is that it has a moderate sweetness.

11. Sesame roll

Also known as "film roll", it was a popular dessert in major teahouses in the 1970s and 1980s. In recent years, it has become rare. Nowadays, all goods are mass-produced in factories.

Zhenzhiwei’s sesame rolls have always been made by hand, and the sesame seeds are also fried by themselves. There are 7 circles in the sesame roll, and each circle is very even, which proves that every time the chef pours the "sesame juice" into the long cake box, the strength and weight are also very even. After taking a bite, the taste is very refreshing, the sesame flavor is very fragrant, and it would be better if it is sweeter.

12. Simmering sweet potatoes

In the past, Chinese villagers often put sweet potatoes in the stove and simmered the sweet potatoes in a newly extinguished firewood ash stove. In the 1940s and 1950s, sweet potatoes were simmered on the streets in Hong Kong using firewood in large round iron barrels. Later, charcoal with longer firepower was used instead.

For example, Granny Chen’s Simmered Sweet Potato Stall in Mong Kok can be found all year round. Usually they specialize in yellow sweet potatoes, but in winter they also sell fresh purple sweet potatoes.

When picking sweet potatoes, look for large strips. The more wrinkled the skin, the more cooked it is. If the skin is too swollen, it is not cooked thoroughly. If the skin oozes brown sugar, it means it has enough sugar and it must be delicious.

13. Lard dregs noodles

Lard dregs are the residue left after frying the lard out of fat pig paste. People in the past were reluctant to throw away the poop and use it to cook noodles. It is a product of poor times.

Ying Kee’s oil residue can be either fat or thin, and mushrooms are added to it; the soup base is made of pork bones that have been simmered for three hours, and Ying Ji’s homemade noodles are added, so they are still chewy even after being soaked for a long time. However, the soup base is still heavy on MSG. The business hours of Ying Kee are from 9pm to 3am, and the night market is very popular.

14. Sandwich

Sandwich is one of the breakfasts for many people when they were children. Taichang's Sha Weng is crispy on the outside and soft on the inside. There are many bubbles when you break it open. No wonder it is as soft as cotton. The boss, Mr. Ouyang, said that the secret is to use boiling water to knead the flour. The flour will loosen during frying and the texture will become soft and cooked.

Taichang releases movies constantly from 1:00 pm every day. It is very fresh. Guests include Chow Yun-fat, Jackie Chan, and Rosamund Kwan.

15 Extremely Strong - Hot Cane Juice (Thirty or forty years ago)

Thirty or forty years ago, one of the hot street foods was hot cane juice. On the streets in winter, a cup of hot sugarcane juice will warm your heart.

Kung Lee has been producing sugarcane juice for 54 years. Even the Chief Secretary for Administration *** drinks its sugarcane juice. Gongli's sugarcane juice is very rich and has the natural fragrance of sugarcane. The secret is to boil the sugarcane first and then squeeze the juice.

"The sugarcane has been cooked the night before, so the sweetness of the sugarcane comes out first. After it is frozen, it can be squeezed on the second day. When squeezed, the residue must be separated and then heated.

Some people will soak the cane in sugar water, so the sweetness is fake”

I hope I can help you!, Reference: .knowledge.yahoo/question/?qid=7007032604142,