Food near Tsim Sha Tsui, Wax Museum, Wong Tai Sin, Aquarium, Victoria Harbor and Avenue of Stars

Hong Kong Food and Beverage Consumption Index: Snacks such as Hong Kong-style fish balls are generally about 10 yuan or less, and rice and noodles in tea restaurants are generally about 20-40 yuan. The same is true for Hong Kong-style milk tea. About 10 yuan.

Hong Kong food is mainly distributed in Tsim Sha Tsui, Mong Kok, Central, Causeway Bay, and other areas. The most famous food areas include Lan Kwai Fong, SOHO, Lei Yue Mun, Lamma Island, Aberdeen Typhoon Shelter, etc. There are four main categories of Hong Kong specialties: seafood, tea restaurant snacks, barbecued meats and desserts.

Hong Kong-style seafood

Hong Kong is located on an island, and fresh seafood is available all year round. Coupled with the exquisite skills of Hong Kong chefs, eating seafood in Hong Kong is almost a must-do experience for tourists.

Lei Yue Mun, Lamma Island, Aberdeen Typhoon Shelter, Sai Kung, and other seafood restaurants such as Fu Yao, Fu Sing, Fengcheng, Taihu Seafood City, Hei Kee, Sai Yuan, and Lei Yuan are located in Tsim Sha Tsui, Wan Chai, Mong Kok, Causeway Bay, Kwun Tong and other places. Teahouse snacks

Teahouse snacks are said to be a unique style of Hong Kong, integrating Hong Kong's characteristic Western catering and developing its own authentic culture. The specialty delicacies in the tea restaurant include mandarin ducks, rice porridge and noodles, egg tarts, pork chop buns, etc., with a wide variety of varieties.

There are many famous tea restaurants in Hong Kong. Tan Dao is famous for selling egg tarts, Macau tea restaurant is famous for pork chop buns, Yinlong is famous for noodles, Jiuzi Noodles is famous, and Porridge is famous. Fu Ji, etc., to name a few.

Cantonese roast pork

Barbecued pork is the most well-known delicacy in Hong Kong. Whether it is the famous roast goose, squab or barbecued pork paired with delicious sauces, it is fragrant and tender in the mouth and will always satisfy people. Endless aftertaste.

The most famous barbecue restaurants are Yung Kee in Big Brother, Chen Kee famous for its Sham Tseng roast goose, and Lung Wah famous for its Sha Tin squab.

Hong Kong-style Desserts

Desserts are the favorites of Hong Kong people. Double-skinned milk, sesame paste, mango refreshment, and tofu pudding are all coveted, and many centuries-old desserts have been developed. Its hot sales can be seen in dessert shops and streets.

Manji, Tangchao, Xu Liushan and Xinghualou are all big-name dessert chain stores in Hong Kong. There are also many small shops famous for their single products selling cheap and good-quality street desserts, such as Tai Leung Ba Kee, Hulu Guan, Yishun, Yuan Kee, etc.

Top Ten Must-Eat Foods

Herbal Tea

Herbal tea is a beverage made by boiling compound or single-flavor local herbs in Guangdong, Hong Kong and Macao. It is popular among the people as " Drink a cup of herbal tea, don't go to a doctor." Tea drinking is popular in Hong Kong, and herbal tea shops, large and small, have become one of the symbols of Hong Kong. Herbal tea has a long history and comes in many varieties, including Wanglaoji herbal tea, Sanhutang herbal tea, Huang Zhenlong herbal tea, Dasdaanggong herbal tea, Twenty-four-flavor herbal tea and other brands, with different tastes and effects.

Guiling jelly

Many stores still use Guiling jelly, a traditional Chinese medicine ice product made from the medicinal materials of eagle beak, smilax, rehmannia, dandelion and silver flower, to taste bitter. Adding sweet red bean paste gives this Chinese medicine a dessert flavor. The weather in Hong Kong is hot, so eating Guiling Jelly to clear away heat and detoxify is a very popular way.

Beef Balls

Hong Kong beef balls are famous for their juicy texture and chewy texture. In Stephen Chow's movie "The God of Cookery", they were so exaggerated that they could be used as table tennis balls. Legend has it that during the Shunzhi period of the Qing Dynasty, the Wang family in Jiangnan carefully developed special beef balls. Later, the descendants of the Wang family came to Hong Kong. Beef balls became a famous snack in Hong Kong and were even loved by the Queen of England, also known as "tribute balls". Beef balls are usually cooked with rice noodles. They can also be cooked with shrimps, cashews and other ingredients, or fried with quail eggs and hibiscus balls. They taste crispy on the outside, tender on the inside, sweet and delicious.

Shrimp Wonton Noodles

Hong Kong’s Shrimp Wonton Noodles are just like Shanghai’s Xiao Long Bao, a must-try gourmet masterpiece. Each wonton is as big as a baby's fist, and the fillings are all made of whole, large fresh shrimps. The noodles should be made with egg noodles and have a chewy texture. The noodle soup is also very particular. It is made of boiled pork bones, dried fish and dried shrimps. With these techniques, it can be called authentic Hong Kong-style wonton noodles.

Fish eggs

Fish eggs, also called fish meatballs, have a delicate and delicious taste. Fish egg powder is made from smooth and fine rice noodles as the main ingredient, dried fish and pork bones as the soup base, plus fish eggs, beef balls, fried meat rolls, fish cubes and other ingredients. The rice noodles are delicious and smooth, and the ingredients have their own flavors.

Beef brisket in clear soup

Beef brisket is the belly part of the cow, surrounded by fascia, which has the effect of beautifying and nourishing the skin. It is a classic Cantonese cuisine ingredient and one of the specialty snacks. In Hong Kong, beef brisket is generally eaten as curry beef brisket and beef brisket in clear soup, and is derived from beef brisket noodles and beef brisket rice noodles. To make authentic beef brisket, you must stew the beef brisket and beef bones together for several hours to make the beef brisket soft and delicious, and at the same time to dissolve the essence in the soup. White radish is also added to the beef brisket in clear soup, making it even more delicious and refreshing.

Jian stuffed three treasures

This is the collective name given to three similar common street snacks by Hong Kong people. The method is similar to that of stuffed tofu. The minced dace meat is stuffed into three kinds of food: eggplant, green pepper and tofu, and then fried in a pan, so it is called "fried", "stuffed" and "three treasures". ". When eating, they are usually skewered with bamboo skewers, just like eating fish eggs. Add soy sauce. In addition to the above three kinds of food, there will occasionally be dace meat stuffed with mushrooms, stuffed red sausage, wonton skins, sausages, bell peppers, etc.

Egg Waffles

One of the authentic street snacks in Hong Kong. The juice is made from eggs, sugar, flour, evaporated milk, etc., poured between two special honeycomb-shaped iron templates, and baked on the fire. The poured egg waffles are golden in color and have the aroma of cake. The middle is half-empty and have a special texture when you bite into it. Some stores now add different flavors such as chocolate, shredded coconut, and black sesame to the traditional egg waffles.

Chezi noodles

It is a cheap noodle dish in Hong Kong. Stalls selling cooked food crowd the streets. The wooden carts selling noodles have metal "cooking racks" placed in them, which contain noodles and ingredients. The ingredients usually include fish eggs, beef balls, pig skins, pork reds, radishes, etc. Affordable dishes. Customers can freely choose the ingredients for the noodles, and usually can have a full meal for more than ten yuan.

Wan Zi Wings

One of the most common street snacks in Hong Kong, it was usually sold by hawkers on the streets in the past. It got its name because it is served in small bowls. In the past, many hawkers would take some scattered shark fins from restaurants and cook them with mushrooms, fungus, shredded pork, broth, MSG, water chestnut powder, etc. When eating, pepper, vinegar, sesame oil, etc. are usually added for seasoning. Fish, shredded lettuce, etc. can also be added. Nowadays, the main ingredient of Wan Zai Fin is vermicelli, and there is no shark fin anymore, but the flavor is still not to be missed.