"Looking at the past, the most striking thing is the giant billboards lined up on the dock, red, orange and pink, reflected in the green sea, strips of irritating paint, rushing up and down, fighting underwater."
This is Hong Kong described by Zhang Ailing, almost psychedelic and dazzling.
Shopping and shopping in the center of Hong Kong are nonstop, but sitting down for a cup of tea, eating a bag, shrimp dumplings, steamed dumplings and egg tarts, barbecued buns, reading newspapers, chatting and boasting about the mountains can best appreciate the profound human feelings of Hong Kong.
Now the development of tourism economy can be said to be very rapid, and there are many purchasing agents in the circle of friends, either going to Hong Kong this week or going to Hong Kong next week, flying all over the world ~ But since they have all flown to Hong Kong, let's look for Hong Kong cuisine ~
In addition to enjoying the reputation of "shopping paradise", Hong Kong also enjoys the reputation of "gourmet capital" with many classic snacks! However, the location of authentic food in Hong Kong is a bit scattered, and there are sporadic spots in the streets and alleys.
If you want to eat all kinds of street food at one stop, you must have the courage to eat it as you see it. Now follow today's food strategy and experience the king of Hong Kong food in your eyes!
▲ wonton
Wonton, also known as Wonton, rose in the low tide of Hong Kong in the 1950s and is still a favorite food of Hong Kong people. Wonton skins in Hong Kong are different from those in other places. Because eggs and flour are mixed together, the skin looks slightly yellow, but it tastes particularly strong and chewy. In addition, most of the fillings are seafood, such as raw prawns and shad meat. The soup head is also different from other places, emitting a faint seafood flavor. When eating, you can also dip it in Hong Kong's unique red vinegar to freshen it up, which is a must-have dish for every Hong Kong-style restaurant. Gallen Lo, a famous movie star, even said that he ate five or six times a week. It is enough to see the position of wonton in the eyes of Hong Kong people.
▲ egg tart
The egg tarts in Hong Kong teahouses are relatively light. There are two kinds of Hong Kong-style egg tart skins: one is pastry, which is called Puff pastry in English. When you bite it, the slag splashes everywhere; The other is butter crust, which is called shortcrust pastry in English. It needs a lot of butter, so it tastes like biscuits.
Generally, there are tea restaurants or Hong Kong-style tea houses. Compared with other places, the crust of Hong Kong's time-honored bakers' egg tarts is more crisp and has a strong biscuit flavor, while the inner layer of egg milk is full of flavor and tastes sweeter, which is a nostalgic food in the eyes of many Hong Kong people.
▲ pineapple oil
Basically, as long as you can eat it in a tea restaurant, the best way to eat pineapple oil is to put a large piece of cold butter on the freshly baked pineapple bag, so that the butter will melt in the middle of the bag under the influence of the heat of the pineapple bag, and the bag will be turned golden by the melted butter. The difference between pineapple oil and pineapple bag when eating is that it can taste thick butter. In Hong Kong, the pineapple oil bag of Jinhua Bingtang is recognized as the best in Hong Kong.
▲ Yuanyang milk tea
You must drink a cup of milk tea when you go to Hong Kong, especially the authentic Yuanyang milk tea, which is a standard Hong Kong invention. Blends the smoothness of milk tea and the rich aroma of coffee. Drink it, it's a little sour and bitter.
In short, it is indescribable. In Hong Kong, you can drink milk tea anywhere that provides Hong Kong-style catering, but when it comes to the origin of Yuanyang milk tea and silk stockings milk tea, it is lan fong yuen.
▲ Barbecue
There are some special roast meat shops in Hong Kong, which operate all kinds of meals in tea restaurants, showing Hong Kong people's love for roast meat. Barbecue includes roast goose, pigeon, suckling pig, barbecued pork and some brine dishes.
Generally, it is marinated in secret sauce for a period of time, and then baked in the furnace. The skin of roast goose and suckling pig is crisp and fat, and the taste is slightly sweet, which is popular in Guangdong. Roasted goose in Shenjing and squab in Huatian belong to "old brands".
▲ Chezai noodles
Chezai noodle is a cheap pasta in Hong Kong. Small stalls selling cooked food are crowded with streets, and metal "cooking compartments" are placed on wooden trolleys selling noodles, which are filled with noodles and ingredients respectively. The ingredients are usually fish eggs, beef balls, pigskin, pig red, radish and other cheap dishes. Customers can freely choose the ingredients of noodles, and usually they can have a full meal for more than ten yuan.
▲ Yangzhi Ganlu
Yangzhi Ganlu is a Hong Kong-style dessert, which was first introduced by Hong Kong Liyuan Restaurant on 1984. Chop grapefruit into minced meat, dice mango, mix with sago, coconut juice and sugar water, and serve after freezing.
Some dessert shops even add mixed fruit or bird's nest to the nectar of poplar branches. The flavor of poplar honey is also made into other foods, such as poplar honey cakes, poplar honey spots and poplar honey snow strips. This kind of dessert is all over Hong Kong, so don't worry about not eating it.
▲ Yu Danfen
Fish Dan powder was originally Chaozhou cuisine and was introduced to Guangzhou during Guangxu period. Nowadays, Yudan powder snacks in Chaozhou are everywhere in Guangzhou, but this kind of food has been lost in Chaozhou for a long time. Now ask chaozhou people, I don't know what Yu Danfen is.
Hong Kong is full of snacks, and Yu Dan powder has become a must-eat meal when you come to Hong Kong. It is widely rumored on the Internet that Yu Danfen of Sai Yeung Choi Street in Mong Kok is the most authentic, and Yu Danfen of Aberdeen, a small shop in Hong Kong, also has branches here.
▲ Fried Sambo
This is a general term for three common street snacks of the same kind in Hong Kong. The practice is similar to making tofu with meat. Minced shad meat is brewed in eggplant, green pepper and tofu and then fried in an oil pan, so it is called "frying", "brewing" and "three treasures". When eating, they are usually strung together with bamboo sticks, just like eating fish eggs. Add soy sauce. In addition to the above three kinds of food, there will be herring stuffed with mushrooms, sausage, wonton skin, sausage, bell pepper and so on.
▲ Burdock powder
In Hong Kong, beef brisket is usually eaten in curry and clear soup, and beef brisket noodles and beef brisket powder are derived. Real beef brisket must be cooked with beef bones for several hours to make it soft and delicious, and at the same time, the essence can be dissolved in the soup. Beef brisket in clear soup will also be added with white radish, which is more delicious and refreshing.
Because the broth is cooked, Hong Kong beef brisket tastes softer and melts in the mouth. Mixed noodles have different tastes and textures, such as coarse noodles, fine noodles, instant noodles and river noodles. Among them, coarse noodles and fine noodles have a very unique taste because of the addition of alkaline water.
So many Hong Kong-style foods are really ... after reading them, the whole person is not good. Qingming small holiday is coming soon. At this time, you can not only eat delicious local food, but also attend the summer party in Ocean Park. Isn't that right? Land is precious, and high-rise buildings can be seen everywhere, but they are full of green. Probably the city of Hong Kong, where our unique charm lies.