What are the specialties of Hong Kong?

1, Hong Kong pastry

Hong Kong sells all kinds of mouth-watering traditional Chinese cakes and festive beauty, including wedding cakes and Mid-Autumn moon cakes. , suitable for weddings and different holiday occasions, the choice is extremely diverse. Old woman cakes, chess cakes, egg rolls, almond cakes and other special beauty spots, as well as dried pork, beef brisket and so on. Can be delicious.

2. rooster bowl

Friends who often watch Hong Kong dramas are familiar with the rooster bowl. The name of Rooster Bowl appears in many TV dramas of TVB and in Stephen Chow's movies many times. It is the "imperial" prop of Master Xing. Fifty or sixty years ago in Hong Kong, this rooster bowl was eaten by a roadside stall. Earlier, emperors used bowls painted with dragons, while ordinary people used roosters to get up early in the day, symbolizing spirit and vitality. At that time, this kind of cock bowl was very common, but there were not many cock bowls that had been circulated for a long time, and most of them were made later.

3. Hong Kong Guanxiang

Hong Kong Vientiane is a specialty of Hong Kong with a long history. Wanxiang uses universal wood as the main raw material. It is said that the barren loess alternating with sand and stone in Dongguan is especially suitable for the growth of fragrant wood, producing pure fragrance and rich fragrance. If you go to Hong Kong, Wanxiang is definitely a product worth buying.

4. Jewelry and gold ornaments

You don't have to pay customs duties and consumption tax to buy jewelry and gold ornaments in Hong Kong. The average gold per gram is less than tens or even hundreds of yuan in China. From Kowloon to Tsim Sha Tsui to Mong Kok, jewelry stores abound on both sides of Nathan Road.

5. Hong Kong-style milk tea

Hong Kong-style milk tea is a unique drink in Hong Kong, which is characterized by heavy and bitter taste and smooth and mellow taste. Perfect Hong Kong-style milk tea, the tea should be strong enough, the milk should be strong enough, the entrance should be smooth as silk, and it will not be spilled in one bite, but it will be fine honey and creamy. The thickness of milk tea is mainly determined by the light milk and the shade of tea soup. The cream contained in light milk must be thick enough, so that milk tea can condense a layer of brown milk skin on the surface and become a hanging milk tea.