Hong Kong Cuisine Raiders 15 Special Cuisine Must Eat in Hong Kong.

1, Hong Kong-style milk tea, commonly known as "silk stockings milk tea", is a special drink in Hong Kong. "Silk stockings milk tea" is black tea cooked by filtration with so-called "silk stockings", which not only filters out tea dregs, but also makes black tea more fragrant and smooth, and then adds light milk and sugar. A good cup of milk tea depends not only on the proper proportion of ingredients, but also on the master's skill of "bumping tea", which has been included in Hong Kong's intangible cultural heritage.

2. Rice roll is a snack made of rice paste. Although rice rolls is a snack, it is sold in restaurants, food stalls, tea restaurants and other large and small shops in Hong Kong, which is very common in Hong Kong. Rice slurry is steamed into thin skin on a steamer, and then wrapped with various fillings, such as beef stuffing, fish fillets, fresh shrimps, etc. After steaming, rice rolls fragrant skin is thin and soft, and the stuffing is fresh and fragrant. It is rolled into long strips and then cut into sections, and sprinkled with ingredients such as shrimp and chopped green onion, which is mouth watering.

3. Beef brisket is a favorite part of beef in Hong Kong, so all noodle restaurants have beef brisket dishes. The main ingredients of beef brisket powder are beef brisket and rice flour, and then ingredients are added according to the secret methods of various noodle restaurants. This kind of cheap food looks dull, but every shop has its own method. Some soup bases are sweet but not greasy, and some brisket is refreshing and soft, which is suitable for every noodle restaurant to taste.

The origin of shrimp dumplings is pointed out to come from Shunde, Guangdong. Cantonese people don't like to eat greasy food before noon, and shrimp dumplings are just light. With the constant changes of new snacks in Hong Kong, shrimp dumplings have gradually acquired brand-new ingredients. Traditional fillings mainly include shrimp, with a small amount of winter bamboo shoots and pork, especially those with thin skin and plenty of meat, half-moon jiaozi and bright red color.

5. Wonton Noodles, also known as wonton noodles (flat noodles in Fujian), is a representative pasta in Hong Kong. Wonton Noodles in Hongkong, whether it is wonton or noodles, is very different from the wonton in the north. In Wonton Noodles, the traditional filling ratio is seven portions of fresh shrimp and three portions of meat, and noodles are made of elastic and chewy whole egg noodles. Now some shops still keep the traditional noodle making method to make handmade bamboo noodles.

6. Roasting goose is a kind of barbecue flavor. The general method of making goose with seasoning is to hang it in a special charcoal stove and barbecue it with charcoal at high temperature, usually with sour plum sauce. The goose skin baked by charcoal stove is crisp and shiny, and the gravy is rich and odorless, and the entrance is sweet but not greasy. Most of the shops in Hong Kong famous for roast goose are located in Chongji, Central and Sham Tseng, New Territories. Some restaurants can also buy roast goose as a gift, so you can take the delicious roast goose home to taste!

7. Fried Sambo is a common traditional street snack in Hong Kong. Although the name is "Sambo", there are no more than three kinds. Choose three pieces from a pile of fried foods, eggplant, green pepper and tofu are very popular. "Deep-fried Sambo" is freshly made shad meat, which is brewed with eggplant, green pepper, oil tofu and other different ingredients. After frying on the iron plate, sprinkle with soy sauce or Chili oil, or eat with bamboo sticks. This is a delicacy on the streets of Hong Kong.

8. "Bowl" means small bowl in Hong Kong, while "shark fin" soup means small bowl, but "shark fin" has been replaced by fans, making it a cheap snack in Hong Kong. The main materials of bowl-shaped wings are vermicelli and soup. Boil it with starch until it is thick, then add soy sauce to change the color, and other dishes will be added to enrich the taste of the soup. Finally, seasoning is added according to each taste, and it becomes a bowl of fragrant shark fin soup, which tastes as good as the real thing.

9. Car noodles originated in Hong Kong in 1950s. "Car-made noodles" means Xiao Mu cars. In the past, many vendors in Hong Kong pushed wooden trolleys with noodles and ingredients, hence the name. Chezai noodles are characterized by allowing diners to choose their own noodles, soup bases and ingredients, and choose from oil noodles, whole egg noodles, instant noodles, Lamian Noodles or Wulong noodles and other rice noodles with river flour, and mix them at will according to your preference!

10. Eggs are a street snack in Hong Kong, which is a necessity in many street shops. It is characterized by its hollow interior and crisp taste. On the other hand, it presents the soft taste of cake and gives off the fragrance of eggs. Some shops will also use traditional techniques to bake golden spherical cakes with crisp outside and soft inside in iron molds on the stove, and there are many flavors to choose from, such as chocolate, strawberry and shredded coconut.

1 1, Hong Kong people love to eat an egg tart with a cup of milk tea in tea time. Hong Kong-style egg tart originated from English dessert egg tart. However, Hong Kong's production method is different from egg tarts, which can be divided into two types: cake-skin egg tarts and crispy egg tarts. The crust of the butter cake is similar to that of the pie at West Point, and the taste is a little hard. The crust is crisp, so the filling of the crust egg tart is less than that of the butter egg tart. Both tastes are deeply loved by the public and are authentic snacks in Hong Kong.

12. Double skin milk is a common dessert in Hong Kong. It originated in Shunde, China. It is said that it was invented in Daliang, Shunde in the1850s. Many sweet shops in Hong Kong are famous for their double skin milk. "Double-skin milk" refers to the two layers of milk skin produced during the boiling process of milk. The upper layer of milk skin is sweet, and the lower layer is fragrant and tender. It tastes smooth and fragrant, making people linger.

13. Pineapple oil evolved from the special food pineapple bag in Hong Kong. In the early years, Hong Kong people thought that bread had a single taste, so they added a layer of pastry made of eggs, sugar, flour and lard to make the taste and taste richer. On the other hand, pineapple oil is a special snack in Hong Kong. It is made by horizontally taking hot pineapple bags out of the oven and putting a piece of cold butter on them.

14. Crab fried in typhoon shelter belongs to Cantonese cuisine and is one of the top ten classic dishes in Hong Kong, so this dish is very common in Hong Kong Cantonese Restaurant. The typhoon shelter with a long history in Hong Kong is Causeway Bay Typhoon Shelter. Although the area of typhoon shelter is gradually decreasing in recent years, the "typhoon shelter flavor" food has been spread to this day, and even spread to other places across the ocean. Fried crab in typhoon shelter is the representative of this kind of food from the fishing village of water town. Fried crabs are delicious and appetizing, which is worth savoring.

15, a Hong Kong-style beverage-Yangzhi Ganlu, originated from a Cantonese restaurant in Hong Kong in the1980s. Yang Zhi Gan Lu is one of the unique summer desserts in Hong Kong. According to legend, the previous production method was to combine rock sugar water, cream milk, sago dew with mango and grapefruit meat, which was smooth, sweet and refreshing. Because of the addition of mango and grapefruit meat, the whole beverage exudes a fresh taste, and with a cold taste, it is essential in summer.