1, Yu Danfen
Fish eggs, also known as fish balls, are delicate and delicious. Yu Danfen uses smooth and tender rice flour as the main ingredient, dried fish and pork bone soup as the soup base, and fish eggs, beef balls, fried meat rolls, fish pieces and other ingredients. The entrance of rice noodles is smooth, and the ingredients have their own flavors.
2. Shrimp Wonton Noodles
Wonton Noodles, a kind of fresh shrimp from Hongkong, is a masterpiece of food that must be tasted, just like steamed buns from Shanghai. Each wonton is as big as a baby's fist, and the stuffing is made of a whole prawn. Noodles should be egg noodles, which have a strong taste. Noodles in soup are also very particular. They are made of pig bones, dried fish and shrimp skin. With these techniques, it can be called authentic Hong Kong-style Wonton Noodles.
3. Beef balls
Hong Kong beef balls are famous for their juiciness and bite. They were exaggerated enough to be played as table tennis in Stephen Chow's movie The God of Food. Legend has it that during the Shunzhi period of the Qing Dynasty, the Wangs in the south of the Yangtze River carefully developed characteristic beef balls. Later generations of the Wangs moved to Hong Kong, and beef balls became a famous snack in Hong Kong. Even the Queen of England loved them, also known as "tribute balls". Beef balls are usually cooked with river flour, fried with shrimp, cashew nuts and other ingredients, or fried with quail eggs and lotus seeds. They are crispy outside and tender inside, sweet and delicious.
4. Guiling Ointment
Guiling ointment is a traditional Chinese medicine ice product made of turtle, Smilax glabra, radix rehmanniae, dandelion, honeysuckle and other medicinal materials. Because of its bitter taste, many shops also add sweet bean paste to it, making this Chinese medicine taste like dessert. It's hot in Hong Kong, so it's very popular to eat Guiling Ointment for clearing away heat and toxic materials.
5. Herbal tea
Herbal tea is a drink made from local herbs in Guangdong, Hong Kong and Macao. There is a folk saying that "you don't need to see a doctor if you drink a cup of herbal tea". Drinking tea is very popular in Hong Kong, and large and small tea shops have become one of the symbols of Hong Kong. Herbal tea has a long history and many varieties, such as Wang Laoji Herbal Tea, Sanhutang Herbal Tea, Palace Herbal Tea, Twenty-four Herbal Tea, etc., with different tastes and different effects.
6. Bowl wings
One of the common street snacks in Hong Kong. It used to be a street vendor, so it was eaten in a small bowl, hence the name. Once upon a time, many vendors took some scattered shark fins from restaurants and added mushrooms, fungus, shredded pork, soup stock, monosodium glutamate and water chestnut powder. Cook them. When eating, pepper, Zhejiang vinegar, sesame oil, etc. It is usually seasoned. Fish and shredded lettuce can also be added. Now that bowl of shark fin is made by fans, there is no shark fin, but the taste is still not to be missed.
7. Car surface
This is cheap pasta in Hong Kong. Stalls selling cooked food are crowded with streets, and wooden trolleys selling noodles are filled with metal "noodle-cooking compartments", which are filled with noodles and ingredients, usually including 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.
8. eggs
One of the authentic street snacks in Hong Kong. Make juice with eggs, sugar, flour, light milk, etc. Pour it between two special honeycomb iron templates and bake it on the fire. The poured egg is golden yellow, tastes like a cake, and the middle is half empty, which tastes special when bitten. Now, some shops add different flavors to traditional eggs, such as chocolate, shredded coconut and black sesame.
9. Beef brisket
Beef brisket is the abdomen of cattle, surrounded by fascia, which has the function of beauty beauty. It is a classic ingredient of Cantonese cuisine and one of the special snacks. In Hong Kong, beef brisket is usually eaten in curry and clear soup, so there are beef brisket noodles and beef brisket noodles. The real beef brisket must be boiled with bones for several hours, so that the beef brisket is soft and delicious, and the essence is dissolved in the soup. Beef brisket in soup will also be added with white radish, which is more delicious and refreshing.
Poplar nectar 10
Yangzhi Ganlu is a Hong Kong-style dessert, which was first created by Hong Kong Liyuan Restaurant on 1984. Slice grapefruit and mango, mix sago, coconut juice and sugar water, and eat after freezing. Some candy stores even add mixed fruit or bird's nest to the nectar of poplar branches. The flavor of nectar is made into other foods, such as nectar cake, nectar distribution and nectar Lv Xue strips.