Hong Kong (Hong Kong), abbreviated as "Hong Kong" (HK), is the Hong Kong Special Administrative Region of the People's Republic of China. Hong Kong is located in southern China, east of the Pearl River Estuary, across the sea from Macau, China, adjacent to Shenzhen in the north, and bordered by the Wanshan Islands of Zhuhai City in the south, with an area of Hong Kong Island, Kowloon, the New Territories and 262 surrounding islands, with a total land area of 1106.66 square kilometers and a sea area of 1648.69 square kilometers. Hong Kong is a highly prosperous free port and international metropolis, together with New York, London and known as "Nurem Harbor", is the world's third largest financial center, an important international financial, trade, shipping center and international innovation and technology center, is also one of the world's freest economies and most competitive cities, enjoys a very high reputation in the world, by GaWC as the world's third-tier city.
Yao Zemin, editor-in-chief of "The Beauty of Intangible Cultural Heritage", is at Bauhinia Square in Hong Kong
Discovering the Beauty of Intangible Cultural Heritage, Editor-in-Chief Yao Zemin, Hong Kong Avenue of Stars (Chow Yun-fat)
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.
Beef balls
Shrimp dumplings. Shrimp dumplings are the most representative dim sum in Guangdong and are also very famous in Hong Kong. Authentic shrimp dumplings are filled with one or two shrimps in a layer of dough skin, and the size of the portion is limited to one bite. Traditional shrimp dumplings are half-moon shaped, spider belly has a total of twelve folds, filling shrimp, meat, bamboo shoots. What is popular now is the shrimp dumplings. High-quality and delicious shrimp dumplings must be thin and soft, if the dumplings are translucent, it is better; shrimp should be refreshing and elastic, there is a small amount of juice in the dumplings, and it is best if the whole dumplings are hot enough.
Shrimp dumplings
Wonton. Wonton is one of Hong Kong's specialties and an integral part of Hong Kong's food culture. Rising at the low tide of the 1950s in Hong Kong, it has always been a favorite dish of Hong Kong citizens. Hong Kong's wonton skin is different in that it looks slightly yellow because of the eggs mixed in the flour. Wonton filling is particularly strong to eat, and the filling is also made of seafood, and the soup will emit a faint seafood aroma. When eaten, it is dipped in Hong Kong's unique red vinegar and is a must-have dish in every Hong Kong-style tea restaurant.
Wonton
Egg pellets. Egg Boy is 100% representative of Hong Kong's snack industry, and is said to have been all over the streets of Hong Kong as early as the 1950s. At that time, there were many cracks in the grocery store that could not be sold, and they did not want to waste it, so some people had a sudden idea, adding flour, butter, etc. to make egg pulp, pouring it into the mold to bake, and then someone designed an egg-shaped mold, so the name of "egg boy" spread.
Egg pellets
Fried spicy crab at the bottom of the bridge. It is a traditional dish of Hong Kong and belongs to the Cantonese cuisine family. After the meat crab is slaughtered, wash it clean, and then brush a thin layer of corn starch on the meat crab to preserve the original flavor of the meat crab; after brushing, put the meat crab aside for later; put the bean paste, ginger, green onion, tempeh, purple pepper, etc. in the pot, put these ingredients together and sauté until the aroma is fragrant; put the crab into the pot, and put the ingredients together and sauté until the ingredients are cooked; fry the crab in oil until the crab's skin is crisp, and then put the cooking wine and sugar in and fry them together.
Fried spicy crab at the bottom of the bridge
Turtle balm. Eating turtle balm is a very popular way to relieve heat in Hong Kong, which is a traditional Chinese medicine cold product made of chickpeak turtle, earth poria, raw land, dandelion, honeysuckle and other medicinal herbs, because of its bitter taste, many stores supplemented by red bean paste, making it sweet. And Hong Kong's century-old shop Gong He Tang is famous for making authentic turtle paste, their turtle paste tastes pure, as well as the effect of moisturizing the intestines to help digestion, with honey to eat very delicious.
Turtle balm
Pineapple buns. It is said that the pineapple bun got its name because of the golden surface and uneven crispy skin after baking. In addition to the similarity in appearance, he has nothing to do with pineapple. Pineapple bread is generally cheaper than other stuffed breads, but the taste is richer than that of meal bags without fillings, so it is popular with Hong Kong people.
Pineapple buns
Yong Ji roast goose. Half a century ago, "Yong Ji" was still a food stall in Guangyuan West Street, and the owner, Mr. Gan, single-handedly cooked the well-known roast goose, which attracted passengers arriving from other places and many seafarers to taste it in the area of Hong Kong and Macao Wharf at that time. Mr. Kam went from being a restaurant apprentice to owning the "Yong Kee Building" and "Yong Kee Restaurant" in Central, Hong Kong. Because of this experience, he was hailed as a legend by foreign magazines and newspapers.
Yong Ji roast goose
Skinned suckling pig. This dish is made of Lingnan special suckling pig, after a variety of processing procedures, pickling, hanging, roasting, roasting for more than a day, careful processing, crisp taste, melting in the mouth, is a rare product in the high-end banquet.
Skinned suckling pig
Che Boy Noodles. Che Zai noodles are a cheap noodle dish in Hong Kong. Small stalls selling cooked food 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.
Che Boy Noodles
Mango Banja. Hong Kong people are world-famous for making desserts. Ban Ji is a transliteration of pancake, a very Western dim sum, but after being polished by Hong Kong people, it has become one of the classics of Hong Kong-style desserts.
Mango Banja
Egg tarts. Egg Tart (Egg Tart), known in Taiwan as egg tower, tart is the Transliteration of the English "tart", which refers to the pie with the filling exposed (the opposite surface is sealed with a pie pie covered with a pie); the egg tart is the "tart" with the egg pulp as the filling. The crust is placed in a small round bowl of cake mold, poured into the egg paste made of sugar and egg mixture, and then placed in the oven; the baked tart is made of crunchy tart skin on the outside and the sweet yellow solidified egg paste on the inside. Hong Kong people love a dessert that they can't stop talking about.
Egg tarts
Spicy fish eggs. Spicy fish eggs are a well-known snack in Hong Kong, put the fish eggs into skewers, put them in the frying pan and fry them, and then brush them with a special spicy sauce. Spicy fish eggs in HK have always been a must for some spicy students who love to eat spicy food. Its spicy is very special. It is also a snack that office workers love to eat, and it feels like eating rock sugar gourd.
Spicy fish eggs
Sugar does not fling. As the name suggests, it is something that cannot be shaken off, shaped like a tangyuan, taking its sweet and happy meaning. The glutinous rice balls are cooked in syrup. At that time, the syrup was thick and suitable.
Sugar does not fling
Cidoch. Citos is one of the Hong Kong tea restaurant snacks, referred to as "Siteau", full name "France Tors". There are two versions of this snack from French Toast, which came to Hong Kong, one is stuffed with curry, fried with egg paste, and mixed with butter. The other is a stuffless toast, dipped in eggs and fried with butter refined milk.
Cidoch
Bowl cake. Bowl cake is a small dessert that has become popular in Hong Kong, and has become popular in major cities across the country, with more and more people eating and selling. It is crystal clear, smooth and delicious, elastic, non-sticking, fashionable, rich in taste, and suitable for consumers of all ages. The traditional pot cake is one of the snacks in Guangdong, which was first created in Taishan County, Guangdong Province, and has a history of hundreds of years.
Bowl cake
Double skin milk. Hong Kong-style desserts are representatives of Hong Kong's trendy cuisine, originating from the traditional "sugar water" in Cantonese cuisine, and are innovative and self-contained by Hong Kong people, which not only has historical inheritance, but also the product of Westernization and innovation. As a representative of Hong Kong-style desserts, double skin milk was first known to the outside world through various Hong Kong movies and TV series, and was first spread to other regions. Through the special taste after the milk crust, a unique method is used to make a pudding shape while maintaining the fresh flavor of milk and eggs.
Double skin milk
Yao Zemin, editor-in-chief of "The Beauty of Intangible Cultural Heritage", is in Victoria Harbour, Hong Kong
(Editor-in-Charge/Yao Zemin)