Hong kong authentic snacks

Really? Asia's gourmet capital? Hong Kong, which is highly praised, is closely related to its history, culture and urban development. As a part of Hong Kong culture, food represents the pursuit of high-quality life in Asia's international metropolis. In Hong Kong, there are all kinds of delicious food, ranging from dishes of different countries to authentic food and street snacks. It can be said that it is a combination of high-class cuisine and popular cuisine, which is both traditional and fashionable and belongs to all tasters? Food paradise? . The unique food culture in Hong Kong is closely related to the development of this city. In addition to the five flavors of life, there are all kinds of precious memories and cultural details hidden on the tip of the tongue. A bowl of soup, a dish, a list of hearts and a cup of mandarin duck are all carefully cooked, just like works of art; Three meals a day, dribs and drabs, are permeated with unique charm, showing a charming style.

Porridge noodles rice

When it comes to food in Hong Kong, you have to mention the food industry? Four great inventions? Porridge, noodles and rice. Every bowl of warm and soft porridge has been cooked for a long time, and every grain of white rice has been cooked until it blooms. The satisfaction after enjoyment is indescribable; The famous Yu Danfen bears Hong Kong people's childhood memories and local feelings, while the rich rice-flavored Seto powder, smooth dry-fried beef river and thin-skinned rice rolls all make you appreciate Hong Kong's ever-changing food culture from different visual and taste forms. In Hong Kong, a cosmopolitan city where the old and the new blend, you can also taste the almost extinct handmade bamboo tube noodles, Hong Kong-style chezai noodles and Wonton Noodles, which are even more exclusive? Face? Fang, made a bowl of simple and delicious; Rice cooked in a variety of ways, whether fried rice, roasted rice or clay pot rice, has its own characteristics. The so-called every grain is kung fu, a breath of life lingering over the bustling city of Hong Kong.

Local snacks

Pineapple bread

This Hong Kong-style classic snack is named after its golden yellow and pineapple-shaped cakes. It is said that in the early years, Hong Kong people felt that bread tasted monotonous, so they added a layer of cakes made of sugar, eggs, flour, lard and other materials to the bread to increase the taste and taste. Cut the freshly baked hot pineapple bag horizontally and put a piece of cold butter on it. This is the pineapple oil that Hong Kong cartoon character McDull likes to eat.

egg tart

An egg tart and a cup of milk tea in afternoon tea are the habits of many Hong Kong people. Egg tart, which originated from egg tart, is an English dessert, but it is different in Hong Kong: baking with egg paste in the crust is unique. Hong Kong egg tarts can be divided into pastry and pastry, each with its own guests.

Sachima

Shaqima, a dessert, originated in Manchuria, commonly known by Hong Kong people. Ma Zi? More in the sixties? Eat a horse, win a horse? I once said that it means that if you eat Shaqima, you can win the horse race. Shaqima's production process is complicated, and the whole process lasts for six hours. Now you can also find hand-made Shaqima in Hong Kong.

Wanzaichi

A bowl is a small bowl, and its wings are shaped like shark's fin soup and soup, but the shark's fin is replaced by winter powder, so it is a civilian version of shark's fin soup.

Sweetheart cake

According to legend, the old lady cake originated from an old teahouse in Guangzhou and is famous for its dim sum cake. One day, a Chaozhou dim sum chef made a special trip to the teahouse to buy tea for his wife to taste, but she felt that it was not as delicious as the melon horn cooked by her family. So she made a unique melon horn with wax gourd sauce, sugar and flour. The master ate it and thought it was delicious, so he invited everyone in the teahouse to try it. Everyone was full of praise, so the teahouse owner improved the dessert and sold it. Old lady cake? .

Egg waffles

Walking through the street snack bar, you will see the master baking on the stove with an iron mold, and you can bake a small spherical cake with golden outside and crisp inside, which is an egg.

White sugar sponge cake

This kind comes from Shunde, also known as? Lunjiao cake? The material of sugar cake is simple, but it is complicated to make and needs a long time to ferment. There is a small shop in Hong Kong, which uses Shunde's secret recipe. Every day, it uses freshly ground rice paste, which is more fragrant than the newly bought white sugar cake made of sticky rice flour.

Bozai cake

The dessert in the small porcelain bowl is soft and smooth, and the red beans are fragrant. When eating, pick it out and string it along the bowl with bamboo sticks, which is very convenient. In the past, there were only two traditional flavors of brown sugar and white sugar, but now there are many flavors such as brown sugar, pumpkin and green tea.

Jia (Jia) people

That is, candied fruit made of pears or dried plums can quench your thirst.

Wonton Noodles

Fried noodles chezai noodles

Wonton in Hong Kong is different from wonton in the north. You can't make it without shrimp. The traditional filling ratio is seven portions of fresh shrimp and three portions of meat. As for noodles, unlike Lamian Noodles in the north, Hong Kong uses elastic and chewy whole egg noodles. Now some shops are still using the traditional noodle making method-hand-beating bamboo noodles.

chow mein

Zhajiang Noodles is the most classic fried noodles in Hongkong. Stir-fry the whole egg noodles with soy sauce and high fire, and the heat is full. Some restaurants put different ingredients in fried noodles, such as fresh meat and seafood.

Chezai noodles restaurant

Chezai noodles originated in Hong Kong in the 1950s. Car boy? It means Xiao Mu car. In the past, many vendors in Hong Kong pushed wooden carts full of noodles and ingredients to sell in the street, hence the name. Now, you can still taste this authentic food in many restaurants.

Raw porridge

In Hong Kong, many porridge shops sell raw porridge. In Cantonese? Get out? It is to put fresh ingredients at the bottom of seasoned porridge and cook them together. The principle is like a hot pot, which makes the taste of food penetrate into smooth porridge.

Chaozhou Zhou

Chaozhou porridge is different from raw porridge. Raw porridge is smooth, Chaozhou porridge has clear grains and clear rice soup. In Chaozhou restaurant in Hong Kong, besides Chaozhou porridge, you can also taste another special oyster porridge.

Tanghe rice noodles

Rice noodles are soft, smooth and fragrant, and put into different soups with different ingredients to match with various delicacies. Fish ball powder and beef ball powder are common soup rice noodles in Hong Kong. Fish balls are mostly made of eel and mackerel, while beef balls have flavors such as black pepper beef balls or beef tendon balls.

fried?rice?noodles

Dry fried beef river is the most common fried rice noodle in Hong Kong. Rice noodles, soy sauce and beef slices are fried quickly, which can be eaten in almost every tea restaurant or Hong Kong-style restaurant or teahouse.

Chinese cuisine

You must try the famous Cantonese food when you come to Hong Kong! Taste snacks while drinking tea in the restaurant, come to the restaurant to stir-fry and barbecue, or have a bowl of raw porridge or Wonton Noodles from an authentic shop. The dishes are rich and varied, fresh in taste, exquisite in materials and unique in flavor. Cantonese cuisine was introduced from Guangdong and developed in Hong Kong. In addition to the traditional flavor, many chefs have also innovated dishes, selected western ingredients and cooking methods, so that you can enjoy unique new tastes!

Asian flavor

Hong Kong is a paradise for tasting Asian food. Over the years, immigrants or tourists from different parts of Asia have brought authentic food, adding more colors to Hong Kong, a gourmet paradise. Hot and sour Thai food, spicy Indian food, exquisite Japanese and Korean food, French romantic Vietnamese food, as well as a series of Muslim food and Southeast Asian food, present a variety of flavors, so that you can feast your eyes!

Western food

The characteristics of the blending of Chinese and Western cultures in Hong Kong can be said to be vividly displayed in terms of diet. A dazzling array of western restaurants, from star-rated restaurants and fashionable cafes with a view of Victoria Harbour to fast-paced American fast food restaurants and sandwich bars, bring together delicious food from all over the world.

Lan Kwai Fong

Lan Kwai Fong is an alley between Dejili Street and Yunxian Street in Central. There are restaurants and bars on both sides of the street. Every night, off-duty people, fashionistas, yuppies and tourists from all over the world come here for leisure and entertainment.

Wanzai xingjie community

Xingjie community is a concentrated place for fashionable dining and entertainment. /kloc-More than 0/00 years ago, Hing Street Community was the location of the first power plant in Hong Kong. With the development of the city, many young entrepreneurs, artists and designers have started their businesses here, making it a leisure hotspot gathering European and American restaurants, fashion boutiques and personalized art galleries.

SoHo Henan food district

Su He District is the abbreviation of the south of hollywood road, that is, the area from Stanton Street, Elgin Street to Murray Street in the south of hollywood road. These small streets are lined with elegant and small open-air restaurants and bars.

Northford terrace and observatory wai

The brightest places in Tsim Sha Tsui at night are Northford Terrace and the Observatory. This wine and food area is hidden in a high-rise building. If you walk into the alley, you will find this delicious new world with wine and singing.

Over the years, Hong Kong has been providing mainland tourists with all kinds of delicacies comparable to art treasures with 100% care. I hope you can go to Hong Kong to taste authentic Hong Kong-style food with a daydream about food.