Introduction to hong kong cuisine

1, Hong Kong-style milk tea, commonly known as "silk stockings milk tea", is a special drink in Hong Kong. "Silk stockings milk tea" is to filter the cooked black tea with so-called "silk stockings", which not only filters out the tea residue, but also makes the black tea more fragrant and smooth, and then adds light milk and sugar. A good cup of milk tea depends not only on the proper proportion of ingredients, but also on the master's skill of "bumping tea", which has been added to Hong Kong's intangible cultural heritage.

2. rice rolls is a snack made of rice paste. Although rice rolls is a snack, it is sold in restaurants, food stalls, tea restaurants and other large and small shops in Hong Kong, which is very common in Hong Kong. Rice slurry is steamed into thin skin on a steamer, and then wrapped with various fillings, such as minced beef, fish fillets and fresh shrimp. The steamed rice rolls is thin and soft, and the stuffing is fresh and fragrant. Roll it into long strips and then cut it into sections. Sprinkle with shrimp, chopped green onion and other ingredients, which makes people drool.

3. Beef brisket is the favorite part of beef in Hong Kong, so all noodle restaurants have beef brisket dishes. The main ingredients of beef brisket powder are beef brisket meat and rice flour, and then the ingredients are added according to the secret method of each noodle shop. This kind of cheap food looks dull, but every shop has its own method. Some soup bases are sweet but not greasy, and some brisket is refreshing and soft, which is suitable for every noodle shop to taste.

The origin of shrimp dumplings is pointed out to come from Shunde, Guangdong. Cantonese people don't like greasy food before noon, so shrimp dumplings are light. With the constant changes of new snacks in Hong Kong, shrimp dumplings have gradually got the surprise of new ingredients. The traditional stuffing is mainly shrimp, with a small amount of winter bamboo shoots and pork, especially the thin-skinned, fleshy, half-moon jiaozi with bright red color.

5. Wonton Noodles, also known as wonton noodles (also known as flat noodles in Fujian), is a representative pasta in Hong Kong. Wonton Noodles, whether it's wonton or noodles, is very different from the wonton in the north. In Wonton Noodles, Hong Kong, the traditional filling ratio is seven portions of fresh shrimp and three portions of meat, and the noodles are elastic and chewy whole egg noodles. Now some shops still keep the traditional noodle making method to make handmade bamboo noodles.

6. Roasting goose is a roasted taste. The general production method is to hang the goose meat coated with seasoning in a special charcoal stove and barbecue it with charcoal at high temperature, usually with sour plum sauce. The goose skin roasted by charcoal stove is crisp and shiny, the gravy is rich and odorless, and the entrance is sweet but not greasy. Most shops in Hong Kong famous for roasting geese are located in Chongji, Central and Sham Tseng, New Territories. Some restaurants can also buy roast goose as a gift, so that you can take the delicious roast goose home to taste!

7. Fried Sambo is a common traditional street snack in Hong Kong. Although the name is "Sambo", there are no more than three kinds. Choose three pieces from a pile of fried food, eggplant, green pepper and tofu are all very popular. "Fried Sambo" is fresh shad meat brewed with eggplant, green pepper, oil tofu and other different ingredients. After the iron plate is fried, sprinkle with soy sauce or Chili oil, or dip it in bamboo sticks. It's delicious on the streets of Hong Kong.

8. "Bowl" means small bowl in Hong Kong, and "shark fin" soup means small bowl, but "shark fin" is replaced by vermicelli and becomes a cheap snack in Hong Kong. The main materials of bowl-shaped wings are vermicelli and soup. Boil with starch until it is thick, then add soy sauce to change color, and other dishes will be added to make the soup more delicious. Finally, according to each taste, seasoning is added, and it becomes a delicious imitation shark fin soup, which tastes no less than the real thing.

9. Car-made noodles originated in Hong Kong in 1950s. "Car-made noodles" refers to Xiao Mu cars. In the past, many vendors in Hong Kong pushed wooden carts to carry noodles and ingredients, hence the name. Chezai noodles are characterized by allowing diners to choose their own noodles, soup bases and ingredients. You can choose oil noodles, whole egg noodles, instant noodles, Lamian Noodles or Wulong noodles, and other rice noodles with river flour, and mix them at will according to your own preferences!

10. Eggs are street snacks in Hong Kong and are necessary for many street shops. It is characterized by hollow inside and crisp taste, but on the other hand, it presents the soft taste of cake and exudes the fragrance of eggs. Some shops will also use traditional techniques to bake small spherical cakes with crisp outside and soft inside with iron molds on the stove, and there are many flavors to choose from, such as chocolate, strawberry and shredded coconut.

1 1, Hong Kong people love to have an egg tart with a cup of milk tea in tea time. Hong kong-style egg tart originated from the English dessert custardtart. However, Hong Kong's production methods are different from egg tarts, which are divided into two types: cake-skin egg tarts and crispy egg tarts. The crust of the butter cake is similar to that of the pie at West Point, and the taste is a little hard. The crust is crisp, so the filling of the crust egg tart is less than that of the butter egg tart. Both tastes are deeply loved by the public and are authentic snacks in Hong Kong.

12. Double skin milk is a common dessert in Hong Kong. It originated in Shunde, China. It is said that it was invented in Daliang, Shunde in the1850s. Many dessert shops in Hong Kong are famous for their double skin milk. "Double-skin milk" refers to the two layers of milk skin produced during the boiling process of milk. The upper layer of milk skin is sweet, and the lower layer is fragrant and tender. It tastes smooth and fragrant, making people linger.

13. Pineapple oil evolved from the special food pineapple bag in Hong Kong. In the early years, Hong Kong people thought that bread had a single taste, so they added a layer of pastry made of eggs, sugar, flour and lard to make the taste and taste richer. Pineapple oil is a special snack in Hong Kong. It is made by cutting a hot pineapple bag out of the oven horizontally and putting a piece of cold butter on it.

14. Fried crab in typhoon shelter belongs to Cantonese cuisine and is one of the top ten classic dishes in Hong Kong, so this dish is very common in Cantonese restaurants in Hong Kong. The typhoon shelter with a long history in Hong Kong is Causeway Bay Typhoon Shelter. Although the area of typhoon shelter is gradually decreasing in recent years, the "typhoon shelter flavor" food has spread to this day, and even spread to other places across the ocean. Fried crab in typhoon shelter is the representative of this kind of food from the fishing village of water town. The fried crabs are delicious and appetizing, which is worth savoring.

15, a Hong Kong-style drink-Yangzhi Ganlu, originated from a Cantonese restaurant in Hong Kong in the 1980s. Yang Zhi Gan Lu is one of the unique summer desserts in Hong Kong. According to legend, the previous production method was to mix rock sugar water, cream milk, sago dew with mango and grapefruit meat, which was smooth, sweet and refreshing. Because of the addition of mango and grapefruit meat, the whole drink exudes a fresh taste, and with a cold taste, it is essential in summer.