What are the specialties of Hong Kong?

1, tea pot, a traditional Hakka snack in Hong Kong and Taiwan, is similar to glutinous rice cake. Hakka people will make tea cups every festival to welcome guests and have friendly discussions. The tastes are salty and sweet. The material is mainly glutinous rice flour dough, and tea powder or wormwood is added to make it smell like tea, and then the stuffing is wrapped.

2. Eggs originated in the 1950 s. In order not to waste the broken eggs, a grocery store owner tried to add flour, butter and other ingredients to make them into paste, and then baked them with a reverse mold.

3. Roasted meat is a traditional dish with good color, flavor and belongs to Cantonese cuisine. It includes roast goose, pigeon, suckling pig, barbecued pork and some salted vegetables. But in Chongqing, Sichuan and other places, roasted meat is spiced, mostly with pork as raw material.

4. The checkered cake is a continuation of the egg, which is made by a checkered machine. Biting down is a bit like eating a cake, and every bite is full of rich egg fragrance. Because the main ingredient of the egg tart is the egg paste, the baking time is also stipulated, and it will be "baked" in about 4 minutes, otherwise it will become hard and tight. Stir-fried spicy crab under the bridge is a traditional dish in Hong Kong, belonging to Cantonese cuisine. This dish comes from Hong Kong Port Tsai Bay, where a family once sold fried spicy crabs at the bottom of the bridge. Because of its delicious taste, it has become the most famous place to eat fried spicy crabs in Hong Kong, so Hong Kong people call this dish fried spicy crabs under the bridge.