There are three authentic local dishes in Hong Kong.

1 Cantonese cuisine

2 Chaoshan vegetables

3 Hakka dishes

Generally speaking, Cantonese cuisine is exquisite, Chaozhou-Shantou cuisine is light and healthy, Hakka cuisine is rich in materials, and plants, fish and animals can be used as raw materials, which are fresh and fierce, basically consistent with Guangdong.

As for what you said about wanting to learn delicious food, it is more complicated, but you can briefly introduce a tiger skin wind claw, which is a famous point of Guangdong morning tea.

Material: chicken feet 1 kg, cut in half and washed after manicure.

Practice: After the chicken feet are repaired, blanch them in water (put a spoonful of maltose and a spoonful of white vinegar to prevent the epidermis from rotting). After cooking, drain the water and fry it in an oil pan (when the oil is 78% ripe). When it turns Huang Shi, take out and dry the oil.

Method of making sauce: add a little corn flour, cornflour and flour, and stir with cold water to make slurry. Add half a bowl of water, a little soy sauce, 60 grams of sugar and 40 grams of oyster sauce to the pot.

After the sauce is boiled, add the lobster sauce, minced garlic, red pepper rings, scallion oil and sesame oil, then add the chicken feet and stir well. Put the stirred chicken feet into a steamer for 6 minutes, and the chicken feet will be more delicious (mainly to remove the smell of raw garlic).