Hong Kong Food Encyclopedia

?One thing you must not miss when you go to Hong Kong is Hong Kong’s food. It can be said that Hong Kong is a world of food. In particular, stocking milk tea, pineapple oil, etc. are all famous snacks in Hong Kong. So besides these delicacies, what else does Hong Kong have? As a foodie, I specially compiled a comprehensive guide about Hong Kong food so that everyone can have a good taste of Hong Kong food. ? Hong Kong-style milk tea (stockings milk tea): Hong Kong-style milk tea is a unique drink in Hong Kong. It is characterized by its bitter tea taste, smooth taste and rich aroma. The production method is more complicated than that of mainland milk tea. It requires a tea making process to ensure that the richness of the tea leaves is retained in the milk tea. This is different from the result of flavor blending. Hong Kong-style milk tea tastes bitter at first, then sweet, and finally leaves a mouthful of fragrance. However, Hong Kong-style milk tea contains high calories, and long-term consumption of large amounts will increase blood fat and cholesterol. Although milk tea is good, it is not easy to get greedy. 3-4 cups a week is enough to satisfy your craving. ? Bo Tsai Cake: Bo Tsai Cake is a small dessert popular in Hong Kong. It is crystal clear, smooth and delicious, elastic, non-sticky, fashionable, rich in taste, suitable for consumers of all ages, and has many varieties. Various. Bo Zai Gao also became popular because of "Lord of Destruction" starring superstar Stephen Chow. The traditional pot cake is one of the snacks in Guangdong. It was first created in Taishan County, Guangdong Province and has a history of hundreds of years. The "Taishan County Chronicles" written during the Xianfeng period of the Qing Dynasty records: "Botai cakes" were made by literati and officials in the Ming Dynasty who would not go hundreds of miles away by mooring their boats. In fact, there was only one famous family at that time. There was a stone at the bottom of the river next to the Huafeng Bridge, and a clear spring came out. His family was suitable to set up on the stone, wash the sugar, clarify and remove the turbidity, and steam it in a bowl. It was not used by others. ?Therefore, later generations used the method of steaming cakes in pots and it has been passed down. Today's Guangdong pottery cakes have become popular all over the country, even at home and abroad. ? Pineapple oil: Most Hong Kong people like to eat pineapple oil. They have a special love and affection for pineapple oil, a grassroots delicacy. Pineapple oil is a must-have in almost every tea restaurant, and the best way to eat pineapple oil is to put freshly baked pineapple buns with a piece of ice-cold butter, so every time when it’s cold, the waiter will suggest us to use a microwave before selling it. Add it after it is hot. In this way, the butter will be affected by the heat of the warm pineapple bun and melt in the middle of the bun body. The bun body will be dyed golden yellow by the melted butter. It tastes like a layer of crispy and sweet meringue on the outside, and there is a light buttery aroma inside. Although the buttery aroma is only faint, it plays the finishing touch, so both the taste and flavor are excellent. First class. ? Fish egg powder: Fish eggs are also called fish meatballs, and they have a delicate and delicious taste. Fish egg powder is made of smooth and fine rice noodles as the main ingredient, dried fish and pork bones as the soup base, plus fish eggs, beef balls, fried meat rolls, fish cubes and other ingredients. The rice noodles are delicious and smooth, and the ingredients have their own flavors. ? Sugar cane juice: Thirty or forty years ago, one of the hot street foods was hot cane juice. On the streets in winter, a cup of hot sugarcane juice will warm your heart. Kung Lee has been producing sugarcane juice for 54 years. Even Chief Secretary for Administration Donald Tsang drinks its sugarcane juice. Gongli's sugarcane juice is very rich and has the natural fragrance of sugarcane. The secret is to boil the sugarcane first and then squeeze the juice. ? Must-try delicacies in Hong Kong ? Herbal tea ? Herbal tea is a drink made by people in Guangdong, Hong Kong and Macao using compound or single-flavor native herbs. It is said among the people that drinking a cup of herbal tea does not require a doctor. Tea drinking is popular in Hong Kong, and herbal tea shops, large and small, have become one of the symbols of Hong Kong. Herbal tea has a long history and comes in many varieties, including Wanglaoji herbal tea, Sanhutang herbal tea, Huang Zhenlong herbal tea, Dasdaanggong herbal tea, Twenty-four-flavor herbal tea and other brands, with different tastes and effects. ? I recommend: Chunhuitang Medicine Store. A time-honored herbal tea brand, the tea products are divided into two types: herbal tea (bitter tea) and Wuhua tea (sweet tea), which have the effects of clearing away heat, purging fire, calming the nerves and refreshing the brain. G/F, 8 Kowloon Street, Central. Exit D2 of Central MTR Station.

? Guiling Gao? Guiling Gao is a traditional Chinese medicine ice product made from the medicinal materials of hawk beak turtle, smilax, rehmannia, dandelion and silver flower. Because of its bitter taste, many stores also add sweet red bean paste to make this traditional Chinese medicine It also tastes like dessert. The weather in Hong Kong is hot, so eating Guiling Jelly to clear away heat and detoxify is a very popular way. ? I recommend: Gonghetang. This century-old store is famous for its authentic Guiling paste, which has a pure taste and has appetizing, digestive and laxative effects. If the taste is too bitter, the store also provides honey for consumption. 87 Percival Street, Causeway Bay. Exit A of Causeway Bay MTR Station. ? Beef Balls ? Hong Kong beef balls are famous for their juicy texture and chewy texture. In Stephen Chow's movie "The God of Cookery", they were so exaggerated that they could be used as table tennis balls. Legend has it that during the Shunzhi period of the Qing Dynasty, the Wang family in the south of the Yangtze River carefully developed special beef balls. Later, the descendants of the Wang family came to Hong Kong, and the beef balls became a famous snack in Hong Kong. They were even loved by the Queen of England and were also called "tribute balls". Beef balls are usually cooked with rice noodles. They can also be cooked with shrimps, cashews and other ingredients, or fried with quail eggs and hibiscus balls. They taste crispy on the outside, tender on the inside, sweet and delicious. ? I recommend: Defa Beef Balls. Tak Fat is a time-honored beef ball restaurant in Hong Kong. The beef balls are crispy and chewy, and the soup is fragrant and mellow. It is packed with customers. Inside the temporary market on Haiphong Road, Tsim Sha Tsui. Exit A1 of Tsim Sha Tsui MTR Station. ? Shrimp Wonton Noodles ? Hong Kong's Shrimp Wonton Noodles are just like Shanghai's Xiao Long Bao, a must-try gourmet masterpiece. Each wonton is as big as a baby's fist, and the fillings are all made of whole, large fresh shrimps. The noodles should be made with egg noodles and have a chewy texture. The noodle soup is also very particular. It is made of boiled pork bones, dried fish and dried shrimps. With these techniques, it can be called authentic Hong Kong-style wonton noodles. ? I recommend: Chi Ji Wonton. It is a famous classic snack in Hong Kong and has won the "Hong Kong Food Awards". The noodles and wonton fillings are made strictly according to the proportion of ingredients, and the soup tastes fresh and mellow, with endless aftertaste. 51 Russell Street, Causeway Bay. Exit A of Causeway Bay MTR Station. ? Hong Kong-style egg tarts ? Egg tarts in Hong Kong teahouses are relatively light. There are two kinds of Hong Kong-style egg tart crusts: one is puff pastry, which is called puff pastry in English, and the dough will splash out when you bite it; the other is butter crust, which is called shortcrust pastry in English, and a lot of butter is added, so there is a kind of cookie smell. In the beginning, there was only puff pastry in Hong Kong. Later, Tai Cheong Bakery used cookie dough to make egg tart crusts, which became a great success. ? I recommend: Tai Cheong Cake Shop. The last Governor of Hong Kong, Chris Patten, was particularly fond of Tai Cheong Egg Tarts. He once devoured several of them in one go, which made Tai Cheong Cake Shop and its cookie crust egg tarts famous, so Tai Cheong Egg Tarts are also called Fat Peng Egg Tarts. It is also known as "Hong Kong's No. 1 Egg Tart". The address is Shop C, G/F, 35 Pai Fa Street, Central; business hours: 7am-8pm; price: HK$3.5 each. ? Beef brisket ? Beef brisket is the belly part of the cow, surrounded by fascia, which has the effect of beautifying the skin. It is a classic Cantonese cuisine ingredient and one of the specialty snacks. In Hong Kong, beef brisket is generally eaten as curry beef brisket and beef brisket in clear soup, and is derived from beef brisket noodles and beef brisket rice noodles. To make authentic beef brisket, you must stew the beef brisket and beef bones together for several hours to make the beef brisket soft and delicious, and at the same time to dissolve the essence in the soup. White radish is also added to the beef brisket in clear soup, making it even more delicious and refreshing. ? I recommend: Jiuji Beef Brisket. The most famous beef brisket restaurant in Hong Kong, the first beef brisket in clear soup is famous throughout Hong Kong. The beef brisket noodle and curry beef brisket are also delicious. Jiuji is open from noon to 23:00, but it will be cleaned for an hour at 19:30. 21 Gough Street, Central. Exit A2 of Sheung Wan MTR Station. ? Sang Kee Beef Brisket in Clear Soup. This is a time-honored snack bar in Hong Kong with a booming business. The beef brisket stock is mellow, the beef brisket is soft, the beef tendon is refreshing, and the uncooked and delicious porridge is also a must. Bi Street, Sheung Wan, adjacent to Bailey Street. Take the MTR to Sheung Wan Exit A2.

? Jian stuffed three treasures ? This is the collective name given by Hong Kong people to three common street snacks of the same type. The method is similar to that of meat stuffed tofu. The minced dace meat is stuffed into three kinds of food: eggplant, green pepper and tofu, and then fried in a pan, so it is called "fried" stuffed "three treasures". When eating, they are usually skewered with bamboo skewers, just like eating fish eggs, and then dipped in soy sauce. In addition to the above three kinds of food, there will occasionally be dace meat stuffed with mushrooms, stuffed red sausage, wonton skins, sausages, bell peppers, etc. ? Egg Waffles ? One of the authentic street snacks in Hong Kong. The juice is made from eggs, sugar, flour, evaporated milk, etc., poured between two special honeycomb-shaped iron templates, and baked on the fire. The poured egg waffles are golden yellow and have the aroma of cake. The middle is half-empty, giving it a special texture when biting into it. Some stores now add different flavors such as chocolate, shredded coconut, and black sesame to the traditional egg waffles. ? I recommend: Lee Keung Kee North Point Egg Waffles. The egg waffles here are all made with fresh eggs, with a soft texture and rich egg flavor. The hot egg waffles are sold out as soon as they come out of the oven. 178 Nathan Road, Tsim Sha Tsui. Exit D of Jordan MRT Station. ? Che Tsai Noodles ? is a cheap noodle dish in Hong Kong. Stalls selling cooked food crowd the streets. The wooden carts selling noodles are equipped with a metal "cooking grid", which contains noodles and ingredients. The ingredients usually include fish eggs, beef balls, pig skins, pork reds, radishes, etc. Affordable dishes. Customers can freely choose the ingredients for the noodles, and usually can have a full meal for more than ten yuan. ? I recommend: Xinglong Cart Noodles. Although it is a small shop hidden on the roadside in Mong Kok, it has a wide selection of noodles and ingredients. The pork rinds taste great, the sauces come in different flavors, and the noodle soups are unique, including radish chicken soup, shark bone soup, pork bone soup, or a combination of soup bases. G/F, 21 Tung Choi Street, Mongkok. Transportation: Take MTR Mong Kok Station Exit D3 and go straight and turn right. ?Excellent car noodles. Jian Zhi Hao has now been transformed into a tea restaurant, but the Che Tsai Noodles are still the shop's signature, and the secret soup stock, which has been passed down to the second generation, is the shop's secret weapon. Ground floor of Soy Street, Mongkok. Transportation: Take Exit D3 of Mong Kok MTR Station, follow Sai Yeung Choi Street South and turn to Soy Street.

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