There are too many to list. Finally, I will give you a short-term travel strategy and transportation guide website. The following are the places and characteristics of eating. I hope you like everything from fish ball noodles to sea view dinners. Shopping is an important theme for tourists who come to Hong Kong, especially

It’s the peak discount season at the end of the year and the beginning of the year.

When they are satisfied with their large and small bags, eating is often an intermission of "shopping" and they order until they finish. This somewhat disappoints Hong Kong's food.

There is an indescribable intimacy to eating in Hong Kong, especially when visiting various restaurants and teahouses.

If you think about it carefully, it's probably just popularity.

Hong Kong people love to eat and know how to eat. With a broad mass base, a special geographical location and a long history of being a mixed-race country, Hong Kong's food is spectacular.

It is said that people in Hong Kong live at a fast pace. This is true. Even the elevators going up and down the subway are a few beats faster than those in Beijing. But without special observation, you will find that restaurants, porridge shops, and dessert shops on the street will never be fast.

There is a lack of diners, and the fish ball snack food stalls always have soup boiling in their pots, waiting for passers-by to rinse them off and then leave.

One of the themes: Civilian Spirit Dechang Fish Ball Noodle Shop is a famous snack shop in Hong Kong. Fish balls are the signature here. It won the highest honor award in the snack category of "The Greatest Food Award" in 2001.

According to our friends in Hong Kong, the time we went was already past the peak period, but the house was packed with people, and the simplicity of the shop was beyond my expectation. It can only be described as a "big food stall" in our impression.

The small store only has eight or nine tables, and four or five strangers are crowded around the tables. If you order more, there will be no room on the table, and you must finish it as soon as possible.

It seems like a time-honored state-owned restaurant many years ago. There are a few people eating here and a few waiting to be seated next to it.

There are still people waiting to be seated at the door of Dechang. The boss doesn't rush you and the people waiting are very patient.

The soup of the fish skin dumplings is very rich, and the shrimps in the wonton noodles are so plump that there are enough for two or three whole ones.

Hong Kong people love to eat fish balls. The ones here are chewy and the ingredients are real, unlike those in some places that use flour.

So far, Dechang only has two small shops like this.

Hong Kong is a place that places great emphasis on professionalism. Making fish balls is not about the number or size of the store. As long as it is well-known and tops in the fish ball industry, the boss will be very satisfied.

The biggest and most expensive does not necessarily mean the best. Take Dechang as an example. Taxi drivers with open chests and thick gold chains hanging around their necks will stop at Dechang for tips. They wear elegant uniforms and have delicate faces.

White-collar workers also sidled among them without feeling the slightest discomfort.

Those restaurants in the Mainland that are ridiculously expensive, have unsatisfactory food, or rely on theme packaging to attract customers seem to have a hard time gaining popularity in Hong Kong.

The pragmatic taste in oral pleasure can somewhat reflect the characteristics of Hong Kong people.

As Hong Kong's famous food critic Chua Lam said: "The most original and basic civilian dishes are the best delicacies." Recommended: Dechang Fish Egg Powder Address: Taojia, G/F, Fuk Lo Estate, Kowloon City, No. 75 Electric Road, North Point, Hong Kong

Ground floor of No. 88 Fuge (when I saw "underground", I thought it was a basement at first, but later I realized that "underground" is actually the first floor, which is the British notation in Hong Kong. The first floor is the actual second floor) Consumption Index: Low-end Chua Lam Food

Fang Hong Kong's famous food critic Chua Lam personally selected it, including more than a dozen restaurants.

Jin Feng Restaurant features Scottish beef tenderloin and garlic beef tenderloin; the time-honored Yong Li Yuan is famous for its homemade Sichuan dan dan noodles; San Yuan Lou is named after the earliest famous restaurant in Hong Kong and offers many nostalgic dishes; Zheng Dou porridge and noodles

The expert's wonton noodles have won the "Supreme Honor Gold Award" of the "Gourmet Awards"; "Old Hong Kong" provides almost lost street snacks... Address: Hong Kong Whampoa Xintiandi Phase 8, Kowloon Consumption Index: from low-end to mid-to-high-end

Comparatively complete theme 2: The traditional flower blooms undefeated. It is said that the "Spicy Crab Fang" (Hanji Typhoon Shelter Food) in Chua Lam Food Court is famous far and wide. In the 1970s and 1980s, the "Typhoon Shelter" in Causeway Bay was a place for singing and dining every night.

Celebrities, couples, and tourists enjoy the breeze of Victoria Harbor, sitting on fishermen's boats, tasting seafood on the sea, accompanied by the beautiful songs of singing girls, and they are so happy.

It was closed by the government in the mid-1990s due to land reclamation.

Brother Ji, the crab frying chef at "Spicy Crab House", is the old crab frying chef who has been frying crabs in the "typhoon shelter" for decades.

The crabs here are all imported from Vietnam. They are large. When fried, the meat is white and the shell is red. The heat is just right. If it is more, it will taste like garlic paste, and if it is less, it will not taste good.

The traditional stir-fried crab is Ji Ge's signature dish. It is delicious and will make Hong Kong people who are not used to spicy food addicted to it. If you are a spicy lover, you will definitely enjoy it if you choose the "hot, spicy" taste.

Nowadays, there are fewer and fewer chefs who can fry authentic "typhoon shelter" fried crabs. It is a pity, but it is also rare.

There is also a snack shop "Old Hong Kong" in Chua Lam Food Court, which specializes in selling some sweet and sour snacks made of mango and lemon, as well as a kind of "Ding Ding Candy".

Older Hong Kong people say that when they were children, they liked to eat this kind of candy the most. Because it was very long, they had to use tools to break it into sections every time. It made a jingling sound when knocked, hence the name.

It’s rarely available now.

Besides childhood, what else can food remind you of? Probably your hometown.