According to a report by Apple Daily on August 8, 2002, Hong Kong people eat 55 tons of fish balls every day, about 3.75 million, an astonishing amount of fish balls, which shows the love of Street Food in Hong Kong.
Street food is characterized by ready-to-eat food, food is ready immediately, catering to the Fast, Convenient and Time-Saving Hong Kong people.
There are many types of street food in Hong Kong, such as egg cubes, bowl wings, stinky tofu, lettuce fish broth, fish balls, pot cakes, beef offal, platters, fried squid whiskers, roasted, skewers, fried and brewed three treasures, etc. are all of this category, most of which are served in paper bags or styrofoam boxes, bamboo skewers or spoons, that is, ready to eat, without any table and other equipment.
Fish egg meal
Fish eggs, also known as fish meatballs, have a delicate and delicious taste. Fish egg powder is made from smooth and fine rice noodles, dried dried fish from the earth, pork bone soup as the soup base, and fish eggs, beef balls, meat rolls, fish pieces and other ingredients. The rice noodles are smooth in the mouth, and the ingredients have their own flavor.
Fresh shrimp wonton noodles
Hong Kong's shrimp wonton noodles, like Shanghai's dumplings, are a culinary masterpiece that must be tasted. Wonton is the size of a baby's fist, and the filling is all made of complete large shrimp. The noodles are made with egg noodles and have a strong texture. The noodle soup is also very exquisite, and it is made of pork bones, dried fish and shrimp skin. With these processes, it can be called authentic Hong Kong-style wonton noodles.
Beef balls
Hong Kong beef balls are known for their juicy and full of bites, and were exaggerated in Stephen Chow's movie "God Eater" to be used as a ping-pong game. Legend has it that during the Qing Shunzhi period, the Jiangnan Royal Family carefully developed a special beef ball, and after the descendants of the Wang family came to Hong Kong, the cow ball became a famous snack in Hong Kong, and even got the love of the British Queen, also known as "Gong Maru". Beef balls are generally cooked with pho, but can also be cooked with shrimp, cashew nuts and other ingredients, or fried with quail eggs and hibiscus balls, which are crispy on the outside and tender on the inside, sweet and delicious.
Turtle balm
Turtle cream is made of chinese medicine ice products made of chickpeak turtle, earth poria, raw land, dandelion, and honeysuckle, because of the bitter taste, many stores also add sweet red bean paste to it, so that this Chinese medicine also has a sweet taste. The weather in Hong Kong is hot, and it is very popular to eat turtle balm to clear heat and detoxify.
herbal tea
Herbal tea is a drink made of compound or single-flavor indigenous herbs in Guangdong, Hong Kong and Macao, and it is said that "drink a cup of herbal tea, no need to find a doctor". Tea drinking is rife in Hong Kong, and herbal tea shops of all sizes have become one of the symbols of Hong Kong. Herbal tea has a long history and a wide variety of brands, such as Wang Laoji herbal tea, Sanhutang herbal tea, Huang Zhenlong herbal tea, loud public herbal tea, twenty-four flavor herbal tea, etc., and the taste and efficacy are also different.
Bowl wings
One of the most common street food in Hong Kong, which used to be sold on the street by hawkers, got its name from the small bowls. In the past, many hawkers took some scattered shark fins from restaurants, added shiitake mushrooms, fungus, shredded pork, broth added monosodium glutamate, horseshoe flour and so on. When eating, pepper, Zhejiang vinegar, sesame oil and other seasonings are usually added, and fish and shredded lettuce can also be added. Today's bowl of wings is based on vermicelli, and there is no shark fin ingredient, but the flavor is still not to be missed.
Che Boy Noodles
It is a cheap pasta in Hong Kong. Cooked food vendors crowd the streets, and wooden carts selling chariot noodles are placed in metal "cooking boxes", which are filled with noodles and ingredients, usually fish eggs, beef balls, pork skin, pork red, radish and other affordable dishes. Customers can freely choose the ingredients for the noodles, usually more than ten yuan to eat a full meal.
Egg pellets
One of the authentic street food in Hong Kong. The juice made from eggs, sugar, flour, evaporated milk, etc., is poured in the middle of two special honeycomb-like iron templates and baked over the fire. The poured egg is golden brown with the aroma of cake, and the middle is half-empty, which tastes special when bitten. Some shops now add chocolate, shredded coconut, black sesame and other flavors to the traditional egg cubes.
Sirloin
Beef brisket is the belly part of the cow, surrounded by fascia, with the effect of beauty and beauty, is a classic Cantonese cuisine material, one of the special snacks. In Hong Kong, beef brisket is generally eaten in curry brisket and clear soup beef brisket, and beef brisket noodles and beef brisket pho are derived. Genuine brisket must be simmered with beef brisket for several hours to make the brisket soft and delicious, while dissolving the essence in the soup. The beef brisket in clear soup is also added with white radish, which is even more delicious and refreshing.
Poplar nectar
Yangzhi Nectar is a Hong Kong-style dessert that was pioneered in 1984 by Lee Yuen Restaurant in Hong Kong. The grapefruit is broken into meat, and the mango is diced and mixed with sago, coconut water and sugar water, and eaten after freezing. Some dessert shops add mixed fruits or bird's nest to poplar nectar. The taste of poplar manna is also made into other foods, such as poplar manna cake, poplar manna buddy, poplar manna snow bar and so on.
Intestinal powder
Hong Kong-style sausage powder is known for its extra-smooth powder skin. The flour skin is stirred with sticky rice flour, flour and water into a batter, and then steamed. Sprinkle the char siu or shrimp filling before rolling up the powder and drizzle with Hong Kong-style sauce, sesame seeds and shallot oil.
Fish minced grilled for sale
Roasted wheat, also known as roasted wheat, xiaomi, and slightly wheat, is a traditional Chinese noodle dish that is steamed with hot noodles as the skin, wrapped in meat filling, and steamed. Most of the fillings are glutinous rice, shiitake mushrooms, radish, cabbage, lean meat, etc., and seasoned soy sauce, salt, sesame oil, cooking oil, and sugar are added. Served with vinegar and shredded garlic, it is delicious and delicious.
stinky tofu
Stinky tofu is made of soybeans as raw materials, and the soybeans go through ten processes, such as screening, dehulling, soaking, refining, filtering, boiling pulp, pointing pulp, molding, dicing, and fermentation. Chenggong stinky tofu has a soft and smooth texture and emits a strange fragrance. It not only has a high nutritional value, but also has a good medicinal value. Stinky tofu can be cold and healthy, and spleen and stomach, relieve bloating pain, clear heat and blood, and turbid qi under the large intestine.
Lettuce fish broth
The main ingredients of lettuce and fish meat are shredded lettuce, mud carp meat and clear soup. The method is to add the mud carp meat to the corn starch, dried shrimp and green onion until the glue is formed, and then use chopsticks to cut the fish into the hot soup and cook, the fish will form strips when it falls into the soup, and finally the cooked fish, soup and shredded lettuce are mixed to form, which can be seasoned with sesame oil and pepper.
Curry fish eggs
Delicious curry fish eggs and minced fish are sold, and the street-style Street Food of Hong Kong has begun with itinerant hawkers in the 1950s. This fish egg is fried in oil, golden brown on the outside, and is made from cheaper shark meat. It is usually sold with bamboo skewers and sold in several grains, but also in paper cups. Some snack stalls specialize in fish eggs, similar to hot dog stalls in the West. It is often eaten with chili sauce or sweet sauce. The general fish egg stall has two types of fish eggs, spicy and original, spicy fish eggs are usually heated in curry sauce or satay sauce, and the original fish eggs are soaked in clear soup.
Pot cake
Bowl Cake is one of the local specialties of traditional pastry snacks in Guangdong Province. The main ingredients are sticky rice noodles and cheng noodles, which are known for their smoothness and deliciousness and rich taste. Bowl cakes can be divided into two main categories: old-fashioned bowl cakes and crystal bowl cakes. Old-fashioned bowl cakes used to be more common, and now it is most commonly crystal bowl cakes.
Fried three treasures
Pan-fried Three Treasures is a common local traditional snack in Guangdong, Hong Kong and Macau, with a fresh and tender flavor and unique taste. Green peppers, red sausages, dwarf melon (eggplant), tofu, and fragrant notes stuffed with fish are half-fried and half-fried, drizzled with sauce.
Pork skin radish
Pork skin radish is one of the traditional street food in Hong Kong. Stewed with pork skin and radish. Pork skin radish is a tradition of street noodles in the fifties. In the 1950s, Hong Kong's economy did not take off, and there was a deal on the noodles, which was flat and full, and was very popular with the factory sisters. Pork skin radish is not too soaked, pork skin is refreshing, radish is tender. The beautiful pork skin is soft and hard.
Sticky rice
Hong Kong-style glutinous rice is a delicious traditional dish, with glutinous rice as the main ingredient, the method is to wash and soak the glutinous rice for 30 minutes, drain, stir-fry the marinated chicken shreds and shiitake mushrooms and stir-fry them; use the original oil pot, pour the rice into the stir-fry for about 5 minutes, then pour in the broth, simmer for about 10 minutes to put the bowl; before loading the bowl, first add the stir-fried chicken shredded ingredients at the bottom of the bowl, then fill it with glutinous rice, and after inverting, sprinkle the green onion and shallot crisp.
Pot stickers
Pot stickers are famous traditional snacks in China, which belong to the small food of the fried and stuffed category. The shape of the pot sticker varies from place to place, generally in the shape of a slender dumpling. When the pot is wrapped, it is generally filled in half and is crescent-shaped. The bottom surface of the pot is dark yellow, crispy, soft and tough, and the filling is delicious. Pot stickers are popular snacks. Daoxiangju pot sticker is known for its rigorous selection of materials, fine production and beautiful quality. The finished soup is filled with oil, the color is yellow and scorched, and the delicious overflow is overflowing. The Northeast is also known as the fried bun.
Fried rice dumplings
Fried rice dumplings are a simple home-cooked dish with glutinous rice as the main ingredient. Soak the glutinous rice first, then mix well with the water and marinate for a while. Then wrap the washed bamboo or rice dumpling leaves into a square rice dumpling and put it in a pot to cook. Then take it out and let it cool, disassemble the rice dumpling leaves, cut the rice dumplings into triangles, coat them with salt powder and southern milk, and finally add flour and fry them in oil until golden brown.
Foodies please collect, during the epidemic period, please arrange to travel reasonably, pay attention to the prevention and control policies of various places in advance, and wish you a happy time.
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