The “Top Ten Specialty Snacks in Hong Kong” recommended in this article are written by a local expert in Hong Kong. Before writing this manuscript, she had browsed some “must-eat guides when visiting Hong Kong” on the Internet, but some of the recommendations are not what she thinks is the distinctive taste of Hong Kong. So, as a local “foodie” in Hong Kong, which Hong Kong specialty snacks would she recommend to tourists?
1. Stocking milk tea
“Silk Stocking Milk Tea” is not made with real silk stockings. The so-called “stockings” actually refers to the cotton thread net. The master filters the boiled Ceylon black tea with the cotton thread net and then adds evaporated milk and sugar to form a cup of Hong Kong-style silk stocking milk tea.
2. Pineapple Bun
It is called pineapple bun, which does not actually contain pineapple pulp. The Hong Kong-style pineapple buns are golden yellow on the surface after baking, and the bumpy and crispy skin looks like a pineapple, hence the name. The flaky skin on the outside is the soul of the pineapple bun. It is usually baked with sugar, eggs, flour, and lard. One end of the pineapple bun should be eaten while it is hot. After a long time, the skin becomes soft and loses its crispness.
There are many street foods in Hong Kong. The most “renowned international” is Yudan. You can find it in the streets of Yau Tsim Mong, but if you want to taste the best fishballs, you need to find the right place.
When eating fish balls in Hong Kong, most of what you eat is a small one, about six per skewer, but in Cheung Chau, you can eat only two fish balls per skewer, and each is as big as a ping-pong ball. Cheung Chau fish Among the egg stalls, the most famous one is Gan Yongtai Fish Balls. There is always a long queue at the door of the store. All the balls are made by yourself. They are springy and delicious. The fried fish gelatin tofu (fried fish with oily tofu) ) It is also super crispy, not to be missed.
4. Egg Tart
The deliciousness index of egg tarts is comparable to fish balls. There are two main types of egg tart crusts in Hong Kong: one is cookie crust, and the other is meringue crust. The former is crispy, and the latter is soft. If you like the crispy texture more, the following restaurant is recommanded.
Taichang has many branches in Hong Kong, but the Central Headquarters is the most famous because the last Hong Kong Governor liked the egg tarts here, and his private interview photos helped Taichang to make his name. The egg tart cookie crust here is full of butter flavor, and the egg liquid seems to be poured out. The author kindly reminds everyone, be careful to burn your mouth while eating hot!
The luxury bakery specializes in Hong Kong-style nostalgic pastries, especially the puff pastry tarts. The egg tart pastry is crispy, crumbly with one bite, and oily but not greasy. With only a small bite, the hot and spicy egg liquid immediately poured into the mouth like an avalanche, and the egg flavor and cream flavor were perfectly combined.
5. Egg waffles
Egg waffles are 100% representative of Hong Kong’s snack industry, and it is said that they have been all over Hong Kong’s streets as early as the 1950s. At that time, there were many cracked eggs in the grocery store that could not be sold, and they didn’t want to waste them in vain. So someone had a whim to add flour, butter, etc., to make an egg paste, pour it into a mold, and bake it, and then someone designed an egg shape. So the name “egg waffle” spread.
There are many well-known egg waffle shops in Hong Kong, each with its own characteristics. The eggs are full of flavor, crispy on the outside and soft on the inside. Among them, the “low-key master street snack” has the highest rating on the food website and is named the king of egg waffles. In addition to the egg waffles, the checkered biscuits (waffles) here are also very well done. The outer layer is an omelet, and the middle is coated with butter, peanut butter, condensed milk, sugar, etc., with a rich taste, which is my favorite.
The most traditional egg waffles are baked in a charcoal oven. Unfortunately, most of the egg waffles in the market are made with electric stoves, which loses its traditional charm. If you want to eat the most authentic egg waffles, you can choose Tai O’s Uncle Tai O Charcoal Fried Egg Waffles, which not only satisfies the fun of outings but also eats the most traditional and charcoal-flavored waffles. The store started from the cart stalls (mobile vendors). Because of its popularity, it has moved to the store to continue operating.
6. Claypot rice
Claypot rice is a casserole or metal pot containing rice and ingredients, and then slowly cooked over a charcoal fire, the juice of the ingredients will penetrate into the rice during the cooking process, and the clay pot at the bottom of the pot is very crispy and delicious. It is delicious in cold winter. A hot pot of clay pot rice is a great joy in life. Claypot, Cantonese also means “cooked son,” so Cantonese people would call it the cruelest food!
Speaking of clay pot rice, many people have heard of Xi Kee Restaurant on Temple Street, but in terms of the degree of deliciousness, “Kun Kee clay pot dishes” in Western District is the first choice. Lami rice is most popular among foodies. Those who like to eat fish should not miss the rice clay eel. The rice is crispy and rare in the market. The clay pot rice should be simmered for a while until the rice crust becomes crispy. Leave it on for about 5 minutes before opening it, pour the soy sauce on it, and the sound of “sizzling” from the bottom of the pot is the best time to start eating!
7. Cantonese siu mei
Siu Mei is very popular in Guangdong, especially in Hong Kong. It is made by putting all kinds of meat on a wood fire. The skin is crispy and brown, and the inside is tender and juicy. The meal is really first-class.
Yung Kee started from a big siu-mei stall and has now become an internationally renowned restaurant. Before eating roast goose, you can order a dish of preserved eggs and sour ginger. The preserved eggs are soft-boiled egg yolks, and the egg whites have a bite, and the taste is very fragrant and appetizing. Later, I will order a roast goose with crispy skin. The meat is rich in juice and firm, neither fat nor thin. With the homemade sauce, it is delicious.
8. Dim Sum
The term “Dim Sum” has been recorded in the Tang Dynasty, meaning some small snacks. Since its development, Cantonese dim sum has become a diversified variety, including buns, rice noodles, and steamed fried dishes. The most not to be missed are shrimp dumplings and siu mai.
“One cup and two pieces” (that is, one person orders one cup of tea and two dim sums). There are many famous restaurants in Hong Kong. If you want to eat authentically, I suggest Tim Ho Wan. Tim Ho Wan has always emphasized that the dim sum is steamed when you order it. It has the honor of one Michelin star. It is so rare that you can enjoy the star-rated delicacy and only cost the common people. You must be mentally prepared for long queues.
9. Hong Kong-style noodles
There are countless well-known special noodles in Hong Kong, such as (1) “Nine Kee Beef Brisket,” which specializes in beef brisket and curry; (2) Hong Kong-style tomato beef noodles, and “Sheng Xiang Yuan,” which is scary by the dragon; (3) All-day “Australian Dairy Company,” which serves Hong Kong-style breakfast scrambled eggs, toast, and macaroni; (4) Eat wanton noodles, the most famous “Maicheng Wanton Noodle Family” and “Chi Kee”; Pork mutton (pork liver) is sold to the “Wei Kee” that is known by the streets and alleys; (5) There are also Hong Kong people’s favorite cart noodles, such as “Rong Kee Noodles.”
Chazal noodles, formerly called “chacha noodles.” Speaking of Hong Kong’s economic downturn in the 1950s, a large number of immigrants from the Mainland came to Hong Kong, and people were overwhelmed. In order to support their families, they had to rely on unlicensed mobile cooked food vendors to make a living. Order whatever you like, and you can eat it for a few cents, which can be called civilian delicacy. The cart noodles of Wing Kee Noodles are currently one of the best in Hong Kong. The soup is thick and has the fragrance of brine. The radish is sweet and free of residue. The pork intestines, beef tendon, and chicken wingtips are soft and spicy. The price is still popular.
Hong Kong used to be a fishing port, and now there is still much delicious seafood to eat. For example, to Lei Yue Mun Ju Kee, the Aberdeen Treasure Kingdom, etc., steaming, frying, boiling, and frying are all available.
When you go to Sai Kung in Hong Kong to enjoy the exotic atmosphere, it is not difficult to find several seafood restaurants by the sea, but some restaurants here are notorious for deceiving tourists. If you want to eat fresh and cheap seafood here, you might as well go to the “Liu Fu Restaurant” recommended by one Michelin star. Its signature dish is salt and pepper abalone, which you can’t eat elsewhere.