Classic snacks with Hong Kong characteristics, see how many you have eaten!

Fish Balls, also known as fish meatballs, have a delicate and delicious flavor. Fish ball noodle is smooth and fine rice noodles as the main ingredient, with the earth of dried fish, pork bone soup as the soup base, plus fish eggs, beef meatballs, fried meat rolls, fish pieces and other ingredients made. The rice noodles are smooth in the mouth, and the toppings have their own flavors.

Hong Kong's fresh shrimp wonton noodles, like Shanghai's xiao long bao, are a must-try culinary masterpiece. The wontons are as big as a baby's fist and filled with whole fresh shrimp. The noodles are made with egg noodles and have a firm texture. The soup is made with pork bone, dried fish and shrimp skin. Only with these techniques can you call it authentic Hong Kong-style wonton noodles.

Hong Kong beef meatballs are famous for being so sinewy and juicy, with such a strong bite, that they were exaggerated to the point where they could be used as ping-pong balls in Stephen Chow's movie "God of Food". Legend has it that during the reign of Emperor Shunzhi in the Qing Dynasty, the Wang family in Jiangnan elaborated a special beef meatball, and then the descendants of the Wang family came to Hong Kong, and the beef meatballs became a famous snack in Hong Kong, and were even favored by the Queen of England, and were also known as "Tribute Meatballs". Beef meatballs are usually cooked with rice noodles, or cooked with shrimp, cashew nuts and other ingredients, or fried with quail eggs and hibiscus balls, which are crispy on the outside and tender on the inside, and sweet and savory on the inside.

Turtle jelly with hawksbill turtle, Poria cocos, raw land, dandelion, silver flowers of the herbs to make the Chinese medicine ice products, because of the bitter taste, many stores also add sweet red bean paste, so that this traditional Chinese medicine also has a dessert flavor. With the hot weather in Hong Kong, eating turtle jelly to clear away heat and toxins is a popular way to do so.

Herbal tea is a drink made of compound or single-flavored local herbs in Guangdong, Hong Kong and Macao, which is popularly known as "drinking a cup of herbal tea, no need to find a doctor". In Hong Kong, the tea drinking culture is prevalent, and large and small herbal tea stores have become one of the symbols of Hong Kong. Herbal tea has a long history, and there are many varieties of herbal tea, including Wang Lao Ji herbal tea, San Hu Tang herbal tea, Huang Zhen Long herbal tea, Loud Gong herbal tea, twenty-four flavors of herbal tea and other brands, with different tastes and efficacy.

One of the common street snacks in Hong Kong, it used to be usually sold by hawkers on the street and was named after the small bowls in which it was served. In the old days, many hawkers took some bits and pieces of shark's fins from restaurants and added mushrooms, fungus, shredded pork, and stock to add monosodium glutamate (MSG) and horseshoe powder to cook them. It is usually flavored with pepper, Zhejiang vinegar, sesame oil, etc., and can also be added with fish and shredded lettuce, etc. Nowadays, shark's fin is made with vermicelli. Nowadays, the bowl of shark's fin is made with vermicelli as the main ingredient, and no longer has the shark's fin component, but the flavor is still not to be missed.

A cheap noodle dish in Hong Kong. Small stalls selling cooked food fill the streets, and the wooden carts selling car noodles contain metal "cooking compartments" containing noodles and toppings, usually fish eggs, beef balls, pork rinds, pig's red, radishes and other inexpensive dishes. Customers are free to choose toppings for their noodles, which usually cost more than $10 for a full meal.

One of Hong Kong's authentic street foods. Eggs, sugar, flour and evaporated milk are used to create the sauce, which is poured in the center of two special honeycomb-shaped iron moldings and baked on the fire. The poured egg custard is golden brown in color and has the aroma of cake, plus it is half empty in the middle, which makes it taste special when you bite it. Some stores now add different flavors such as chocolate, shredded coconut and black sesame seeds to the traditional egg daikon.

Beef brisket is the belly part of a cow surrounded by sinews, which has the effect of beautifying and nourishing the skin, and is one of the classic Cantonese ingredients and specialty snacks. In Hong Kong, beef brisket is usually eaten as curry beef brisket and beef brisket in clear soup, and has given rise to beef brisket noodles and beef brisket river noodles. Genuine beef brisket must be boiled and simmered with beef bones for several hours to make the brisket soft and flavorful, while making the essence dissolve in the soup. Beef brisket in clear soup will also add white radish, which is even more delicious and refreshing.

Yangzhi Ganlu is a Hong Kong-style dessert first created by Hong Kong's Lee Garden Restaurant in 1984. Pomelo is split into flesh and mango is diced and mixed with sago, coconut milk and sugar water, then frozen and served. Some dessert stores even add mixed fruits or bird's nests to Yangzhi Manna. The flavor of Yangzhi Ganlou has been made into other foods, such as Yangzhi Ganlou cake, Yangzhi Ganlou pudding, Yangzhi Ganlou snow bars, and so on.