Eating in Hong Kong, especially visiting various teahouses, has an indescribable intimacy. Come to think of it, it's probably popularity. Hong Kong people love to eat and know how to eat. With its broad mass base, special geographical location and long-term cultural and historical background at home and abroad, Hong Kong's diet is spectacular. It is said that life in Hong Kong is very fast. Even the elevators on the subway are faster than those in Beijing. But you don't need special observation, you will find that restaurants, porridge shops and dessert shops on the street will never lack diners, and the pots of fish ball food stalls will always boil, waiting for passers-by to wash and leave. One of the themes: human spirit Dechang Fish Egg Powder Shop is a famous snack bar in Hong Kong. Fish balls are the signature here, and they won the highest honor award of "Best Food Appreciation" snack group in 200 1 year. According to our friends in Hong Kong, the hour we went there was past the peak, but the house was full and the shop was simpler than I expected. In our impression, it can only be described as a "food stall". There are only eight or nine tables in the small storefront, and four or five strangers are crowded around the tables. If you order too much, it won't fit on the table, so you must finish it as soon as possible. It seems that many years ago, the state-owned time-honored brand was eaten by several people here, and several people stood next to it. There are people waiting at the door of Dechang, and the boss doesn't rush you. People who wait are also very patient. Fish skin dumplings are full of soup, and wonton noodles and shrimps are big and full, with two or three intact ones. Hong Kong people like to eat fish balls very much. The big tendons here are made of real materials, unlike some families who mix them with flour. So far, Dechang has only two such small shops. Hong Kong is a place that emphasizes professional competence. Making fish balls is not about the size of the store. As long as you are famous, you are the champion of the fish ball industry, and the boss is very satisfied. The biggest and most expensive is not necessarily the best. Take Dechang as an example. Taxi drivers with open chests and thick gold chains around their necks will stop at Dechang Station and hold their heads high. White-collar workers with elegant uniforms and delicate faces will also lean over without any discomfort. Restaurants in the mainland are ridiculously expensive, and the dishes are unsatisfactory, or customers can be filled by the theme of packaging. It seems that it is difficult to be popular in Hong Kong. The pragmatic flavor in The Joy of Mouth can reflect the characteristics of Hong Kong people to some extent. As Cai Lan, a famous Hong Kong food critic, said, "The most primitive and basic civilian dishes are the best dishes." Recommended: Dechang Yu Danfen Address: G/F, Jiafuge, No.88, Fuluocun Road, Kowloon City, No.75 Electric Road, North Point, Hong Kong (after seeing "underground", I thought it was a basement at first, but later I realized that "underground" is actually a floor, and Hong Kong is a British symbol. (1 floor is actually 2 floors) Consumption index: Low-end Cai Lan gourmet restaurants are selected by Cai Lan, a famous Hong Kong food critic, including more than 10 restaurants. Jinfeng restaurant, specializing in Scottish beef tenderloin and garlic beef tenderloin; The time-honored Yongli Garden is famous for its homemade Sichuan noodles. Sanyuanlou, named after the earliest famous restaurant in Hong Kong, offers many nostalgic dishes. Wonton noodles, who is an expert in porridge noodles, won the "highest honor gold medal" in the "food award"; "Old Hong Kong" provides almost lost street snacks ... Address:  Hongkan Huangpu Xintiandi Phase VIII Consumer Index: from low-grade to middle-grade and high-grade. Theme 2: Traditional flowers are invincible. It is said that there is a "Spicy Crab Shop" in Cai Lan Food Street, which is famous for its typhoon shelter. In 1970s and 1980s, Causeway Bay Typhoon Shelter was a place for singing and eating every night. Celebrities, fans and tourists enjoy the breeze in Victoria Harbour, sit on fishermen's boats, taste seafood at sea and enjoy the beautiful rhythm of singers. In the mid-1990s, the government closed it for reclamation. Brother Ji, the crab master of "Hot Crab Workshop", is an old master who has fried crabs in "typhoon shelter" for decades. The crabs here are all imported from Vietnam, and they are very big. After frying, the meat is white and red, and the heat is just right. Too much will smell of garlic, and too little will smell of garlic. Stir-fried crab with ancient method is the specialty of Jige, which is delicious and makes Hong Kong people who are not used to spicy food fondle it. If you are a spicy person, it must be very enjoyable to choose the taste of "big spicy and crazy spicy". Now there are fewer and fewer masters who can fry authentic "typhoon shelters" and crabs. It's a pity, but it's rare. There is also a snack bar named "Laogang" in Cai Lan Food Street, which sells some sweet and sour snacks made of mango, lemon and a kind of "Tintin Sugar". Older Hong Kong people said that they liked this kind of candy best when they were young, because it was very long and had to be knocked into several sections with tools every time, hence the name. I seldom eat it now. Besides childhood, what can food remind you of? Maybe it's my hometown. Half a century ago, it developed from a barbecue stall to a famous Chinese restaurant in Hong Kong today-"Yongji". Roasted goose is the most famous, and some Hong Kong people who emigrated overseas never forget it. Every time they leave Hong Kong to board a plane, they have to take the roast goose with them, so it is also called "flying roast goose". Recommended: Yongji Restaurant Address: Next to Lan Kwai Fong, Central, Hong Kong Island Consumer Index: Mid-to-High Grade Theme: The unique geographical location of the seaview dinner enables Hong Kong to eat fresh and cheap seafood all year round, including local, mainland coastal and Southeast Asian seafood. There are many kinds of seafood practices, and they are constantly innovating. There are three traditional places to eat seafood in Hong Kong: Saigon, Lamma Island and Lei Yue Mun. Eating seascape seafood is not only fresh, but also unique. Saigon used to be a fishing port, but now it is also a relatively high-end residential area except for the descendants of some fishermen. Private yachts are parked in the bay, and the price ranges from one million to tens of millions. There are many European bars on the roadside. There is a big fish tank outside the seafood restaurant. Lamma Island is one of the outlying islands in Hong Kong. It is quiet and peaceful, full of natural flavor. Its characteristic is that some fishermen's villages are very simple and simple, and the big movie star Chow Yun Fat was born here. Recommendation: Many movie stars like to go to Saigon to remember seafood. They have their own fishing boats, colorful lobsters are the most photogenic, and Pippi shrimp is surprisingly big. Address: Ground Floor, No.53 Haibin Street, Sai Kung Consumer Index: The better the seafood, the more expensive it is. New prawns cost more than 40 yuan a catty. Treasure Seafood Restaurant Treasure Seafood Restaurant is the largest ocean restaurant in the world. There are special boats at Wan Chai Pier or Aberdeen Pier to transport guests to and from the pier and seafood restaurant. When night falls, the lights on the ship shine on the sea. Address: Sham Wan, Wong Chuk Hang, Aberdeen Consumer Index: High-end Tian Hong Seafood Restaurant Transportation: You can take a ferry to Rong Shu Bay, Lamma Island at Pier 5 in Central or Aberdeen Pier. The whole journey takes about 30 minutes, and passengers are free. Famous dishes include "Dragon Tuzhu" (boneless fresh fish) and "Baked lobster with cheese". Consumer index: high-end theme The fourth theme: unlimited creativity. Businessmen in Hong Kong have a keen sense of the market, even restaurants are no exception. If you are interested in observing carefully, you can often find some interesting clues from a meal. After the Asian financial crisis, the civilian diet in Hong Kong became popular. Bowl wings are called "civilian shark's fin" and taste like shark's fin, but the tongues are not smooth. It turned out that chicken was cut into filaments and "imitated" shark's fin. Legend has it that in the past, big families in Guangdong invited chefs, who were not asked to cook delicious food during interviews. They chose home-cooked dishes such as vegetables and tofu for their cooking. Only when ordinary materials can make delicious food can they see the chef's skills. As for whether the vegetable wings made of shredded chicken can make eggplant taste like chicken in a dream of red mansions, it's up to you to appreciate it. The so-called chezai noodles are more about eating the ingredients inside. On the basis of noodles and soup, dozens of ingredients such as radish, mushrooms, meatballs, squid, pigskin, fish balls, beef brisket, etc. are randomly added, and the soup is thick and truly "rich and frugal", ranging from ten yuan to two or three hundred yuan. The material is still those materials, but it will be different in different ways. By extension, Hong Kong is a tiny place with a population of only 67 million. Without diligent creativity, there can be no economic development. If you think so, the brisket in your mouth will feel significant. There are 65,438+08 regions in Hong Kong. In the 18 months since last year, there has been a carnival in 1 district every month, and a carnival in a street and a community every week. There are food, drinks, performances and sales, which are very lively. Activities creatively organized by the government like this continue throughout the year, attracting not only business guests who come to Hong Kong for the first time or many times, but also Hong Kong people. The luxury houses on the top of the mountain and the life of the upper class are unimaginable for urban civilians living in public houses in the New Territories. Such low-cost entertainment activities are within reach. Compared with the mainland's tourism resources, Hong Kong's tourism resources are indeed limited, but their professionalism and innovative spirit are admirable. Recommended: Kutokuhayashi Shanghai Vegetarian Restaurant Address: No.31Yihe Street, Causeway Bay Consumer Index: Mid-range Beierzhi Chezai Noodle Address: Cai Lan Food Store Consumer Index: Low-end Theme 5: Dessert House Saigon is a good place for rest and vacation. It is quieter and more leisurely without the bustling of Hong Kong and Kowloon and the oppressive feeling of skyscrapers. The dessert shop adds a touch of sweetness here. The most famous dessert here is "Yangzhi Lu Jin", which is made of sago and mango, and its sweetness is a little sour. The waxy fragrance and softness of the mango wrapped in sago slipped into the mouth from the tip of the tongue, and everything suddenly became soft and unspeakable. There is also a very nice name called "Xun Mei in the snow". What is this? I don't know. Try it yourself. Little Ji Man has many interesting places. There are two shops near Ji Man. The one in "The Wedding" is a little crude in decoration, just a few of us. Just when I was surprised, my friend explained that this is a non-durian area and there is a durian area. Strange! I have only heard of "smoking area" and "non-smoking area". Durian should be eaten separately, just because it stinks! There is an antique plaque on the wall of Manji, on which the four characters "Gao Peng Ji Man" are written in regular script. I was admiring the author's originality, but I caught a glimpse of the signature, which was a big surprise: "My 13 aunt in Huang Feihong gave it to me". I didn't expect 13th Aunt to leave Mo Bao here. This is not an antique, but also a treasure. If you think about it carefully, Manji is not a well-known old brand at home and abroad, but it is also a well-known old shop. Chasing the men in the shop, my aunt kept asking questions, but few people couldn't speak Mandarin, and some friends were doing translation and tossing and turning. It turns out that this plaque was sent by the owner's neighbor neighborhood. As for why this neighborhood dares to take the names of Huang Daxia and Aunt Thirteen, I can't explain clearly, so this copyright lawsuit of "impersonation" has been bothering me, and maybe there will be an answer next time. Hong Kong people's love for desserts is like a raging river. On the streets with many signboards in Hong Kong, the "Xu Liushan" signboard of Golden Dragon with a red background is still very eye-catching. More than 50 chain stores in Hong Kong have proved their popularity. The small pavement is covered with fliers of dessert, and colorful peeled fruits are as fresh and lovely as Chinese medicine shops. Mango, papaya, durian with sago, ice cream and milk pudding are the perfect match for ever-changing desserts. MM, who likes sweets, had a good time, but she was worried. When can I eat it all? Recommendation: Cantonese people in Tang Chao like to drink sugar water, which is a sweet soup after meals. Its functions are nourishing and reducing fire, promoting fluid production to quench thirst, balancing dryness and heat, and regulating stomach. Tang Chao not only has all kinds of sugar water, but also all kinds of porridge and snack packages, which are refreshing and exquisite. Address: No.88, Canton Road, Tsim Sha Tsui, Kowloon (opposite to Harbour City) Featured recommendations: fresh dried tangerine peel shrimp ball porridge, fresh preserved egg salty lean porridge, wonton noodles with fresh shrimp with pedicure, raw beef brisket noodles, coconut milk, snow-eared coconut and fresh mango jelly pudding Consumer index: middle and low Xu Liushan dessert shop Address: street consumer index in Hong Kong, Kowloon and New Territories: delicious or not, A bowl of fresh milk and fruit pudding 20 yuan Zuoyou Manji dessert shop Address: No.0/0C, Ordinary Road, Saigon: 10 yuan to 30 yuan Theme 6: Languifang and Soho, the romantic western central district, are gathering places for western food, with all kinds of flavors from Spain, Russia, Northern Europe, Malaysia to Nepal. Lan Kwai Fong is the base camp of fashionable nightlife in Hong Kong. There are all kinds of bars and restaurants on the L-shaped winding street. When the night comes, there are many Chinese and foreign men and women looking for fun here. The ratio of China people to foreigners is equal. Here you may meet entertainment stars in Hong Kong, and of course there are paparazzi lurking around. The carnival in Lan Kwai Fong is even more crowded, and the police uncle guards the entrance and restricts the release. The dance music is hot and sultry. Here, a hot dancer has just passed by, and the lion dance team is performing excitedly there. Hong Kong people can always come up with various ways to play. Rich people spend money like water, but civilians can also enjoy themselves. Without the wildness at night, Lan Kwai Fong looks a little ordinary during the day. At this time, tourists and families are the main crowd. Murray Building in Stanley was built at 1844. It was originally located in Admiralty Garden Road (the present site of the Bank of China) and was the dormitory of the British troops stationed in Hong Kong at that time. 1982 was demolished with more than 3,000 granite stones numbered, and 1988 was rebuilt in Stanley. Now there are four high-end restaurants, including Spanish food and Thai food. The golden beach in the sunset is as warm as your eyes facing your lover. The light in the corridor lit up and the waiter in white uniform brought you the first candlelight dinner. The sea breeze blows the coconut trees. Repulse Bay is the most famous beach in Hong Kong, with fine sand and clear water. Repulse Bay Shadow Bay Garden, formerly known as Repulse Bay Hotel, has an aristocratic colonial mood, which naturally reminds people of the love of a fallen city. The love story between Bai Liusu and Fan Liuyuan is still endlessly interpreted by modern men and women. This romantic repulse bay and elegant English afternoon tea became their best stage. When the old-fashioned English ceiling fan in the terrace restaurant shakes slowly, palm trees dance with the breeze blowing to the sea, and a look and a sweet word have a different flavor, a good play that belongs to only two people begins. Recommended: Stanley Murray Building Address: Stanley Street Consumer Index: High-end Repulse Bay Terrace Restaurant Afternoon Address: Repulse Bay Yingwanyuan Terrace Restaurant Consumption: per capita 128 yuan. Lan Kwai Fong Address: Central, Hong Kong Island Features: Overnight revelry makes you physically and mentally exhausted. Sitting in the restaurant at the top of Taiping Mountain overlooking Hong Kong through the floor-to-ceiling glass is a memory that you are willing to freeze for a lifetime. Fengjing restaurant, which includes famous dishes from India, Mexico, Italy and Pacific islands, has become the first choice for suitors because of its elegant environment. It is said that the success rate is very high. Address: Taipingshanding Consumer Index: The seventh theme of high-end consumption in high-end restaurants: the greatest return of essence. If you want to eat the best Hong Kong food as quickly as possible and satisfy your picky appetite, there is a shortcut. The "Best Appreciation of Hong Kong Cuisine" is an annual activity organized by the Hong Kong Tourism Board since 200 1, and it is known as "the highest competition in the food industry in Hong Kong". All kinds of catering owners in Hong Kong can sign up and choose the final restaurant through a series of procedures such as online voting, undercover reconnaissance and tasting. These dishes participating in the competition are not like those expensive sea cucumbers and abalone wings in the movie Man Han Quan Banquet. Many of them are ordinary home-cooked dishes, and the award-winning dishes are also available on the menu of the restaurant, and the price is mostly in the middle range. Award-winning dishes of Zhongji Restaurant: fried hoof (pork ball), price: 80 yuan Address: Xiaonanguo New Chinese Cuisine Award-winning dishes: rice straw lotus leaf cake (pork ball), price: 25 yuan/address: Juhao Pavilion, shopping mall, Wan Yi Building, Des Voeux Road, Central Award-winning dishes: Zhuyuan vegetarian tofu (tofu ball), price: 68 yuan Address: North and South, 5th floor, Kwai Fong, New Territories; Award-winning dishes: Chiba bean curd soup; Price: 48 yuan Address: Maxim's Western Restaurant, Yalan Center Shopping Mall, No.639 Nathan Road, Mongkok, Kowloon Award-winning dishes: treasure chest (tofu group); Price: 60 yuan Address: Tang Ge Award-winning dishes: Lobster with chopped green onion (lobster group), 3rd floor, Lvyang Plaza, Tsuen Wan, New Territories. Price: 500 yuan Address: Tonglexuan, Yingjun Hotel, No.8 Beijing Road, Tsim Sha Tsui, Kowloon Award-winning dish: Steamed lobster with garlic (lobster group), price: 138 yuan Address: Long Yuan Chinese Restaurant, Haofeng Building, Taikoo Plaza, King's Road, Bayu Chung, Hong Kong Award-winning dish: fried rice with shrimp paste in Lamma Island (fried rice group), price: 108 Yuan Address: