Hong kong authentic snacks

China and Hongkong's various authentic snacks are talked about. Usually, you will see a stall in subway stations, bus stops and streets, especially in the streets of Mong Kok, selling a string of curry squid, fish eggs, fish meat, satay kebabs, as well as eggs, glutinous rice cakes, fried three treasures, rice wings, stewed sweet potatoes and other snacks. Whether it is an office worker wearing a suit and tie or a student wearing a school uniform, they are always seen standing in front of the stall or tasting these snacks in the corner.

Eggs

Eggs appeared in the 195s. In those days, hawkers used charcoal stoves, holding two heavy pieces of pig iron and burning them with egg paste. In recent years, the eggs have been switched to LPG stoves, and the iron clips are lighter.

curry fish eggs

curry fish eggs are products of 195s and 196s. At that time, street stalls were cheap. In order to reduce the cost, Chaozhou white fish eggs, or fish that were not very fresh, were fried in a spoon, but they were very popular. Now they are the pillars of street snacks in China and Hong Kong.

Zizai Cake

Zizai Cake originated in Taishan, Guangdong Province, and was recorded in Taishan County Records during Xianfeng period of Qing Dynasty. The traditional rice cake material is named after yellow sugar and sticky rice flour steamed in a small tile. At present, the method of making has been changed to small porcelain bowls. When eating, the cake is poured out of the small bowl and eaten with bamboo sticks.

checkered cakes

checkered cakes are regarded as Hong Kong-style wofu. The main ingredient is egg paste, which can be baked for about four minutes. Adding butter, peanut butter, condensed milk and sugar is a traditional eating method in the 197s.

Fried three treasures

Usually, three kinds of eggplant, pepper, round pepper or tofu are brewed from fish, which is one of the favorite snacks for young people.

Bowl wings

The origin of Bowl wings really comes from shark fins. In the forties and fifties, in the area around Banshutou in Temple Street, street stalls were made of leftover wings and Toma Evelle tails from restaurants, and were added with bean powder water, monosodium glutamate and soy sauce.

These are just six of the most common street snacks in China and Hong Kong, all of which are very popular with Hong Kong people in China. Men, women, children, and old all have unclear feelings for these street snacks. These snacks are accompanied by the growth of everyone in China and Hong Kong. Every snack is a memory of our growth. Sweet, salty, sour and spicy tastes bring us different feelings, which makes us memorable and leaves different happy memories in our minds. ,