Cantonese sausage noodles

Guangdong intestinal noodles, is pulled intestinal noodles, is a kind of application of sticky rice flour made of China's Guangdong food, to Bra into the called Bra intestinal noodles, there is no Bra free pull intestinal noodles, but not as thin as the Bra. Guangdong sausage noodles were developed by Guangzhou Xiguan Pantang He Xian Hall in the 1930s and 1940s. Guangdong intestine noodles traditional style to meat dregs, fish, fresh fresh shrimp as the filling, but also Guangzhou City, Hong Kong hotels are common small snacks, generally common to fresh shrimp Cantonese intestine noodles, beef and mutton Cantonese intestine noodles and barbecued pork Cantonese intestine noodles these. However, there are also some restaurants that do not have any fillings at all, but add sweet sauce and sesame oil to the noodles, and sprinkle them with white sesame seeds. These are the typical types of Cantonese noodles that are sold in small stores on the street.

Fish Balls

Fish balls or shrimp balls are a common snack food in the waterfront, made from fish and tapioca starch, mostly in the shape of a ball, but also in other shapes, such as a square. Guangdong Province and Hong Kong are called fish balls, and Hong Kong food stores generally create fish balls.

Hong Kong Fish Ball

Hong Kong's cooked street food originated from the mobile hawkers in the 1950s. These fish balls (that is, shrimp balls) are fried, orange-colored on the surface, and made from the more cost-effective shark meat. They are usually sold on bamboo skewers, and are also served in disposable cups. The price per skewer/cup in the snack stall is not certain, but it seems to be in the city where the food stall is located (about 4 to 10 yuan per skewer/cup, with about 6 pieces). There is a part of the snack stall specializing in the sale of fish eggs, similar to the hot dog sausage stalls in Western countries. They are often eaten with spicy or sweet sauce. In general, there are two types of fish eggs to choose from: sweet fish eggs are usually soaked in curry sauce or satay sauce to warm them up, while the original fish eggs are soaked in white soup to warm them up. However, the curry sauce fish eggs but classic oh.

Bowl of shark's fin

1. Bowl of shark's fin at hotels: the first shark's fin is served with a large nest, after which a small plate of shark's fin is given for the request of some single or small amount of customers, and most Hong Kong people will add Zhejiang vinegar, or mustard sauce, or even add a little bit of Brandi's wine that has been drunk at the table; if the host invites the shark's fin, it will be added to the shredded Jinhua ham and raw mung bean sprouts that have been installed at the table.

2. Street-side shark's fin: one of the most popular street snacks in Hong Kong, previously sold by small vendors on the street, known for being served on small plates.

Rumors

Rumor has it that in the beginning, some hawkers sold leftovers to restaurants for the lower class, and it so happened that sometimes there would be some uneaten shark's fin soup, in which there might be some scattered dried abalone (alias "shark's fin"), and the lower class, who had no chance to touch it, would love it and it became a popular dish. There is a little bit of dried abalone, but the taste of Qie also looks similar. When eating, white pepper, zhejiang vinegar and sesame oil are usually added. In Hong Kong, vendors generally sell more than one stall, along with shark's fin and pangolin bone soup with greens, and many people mix the two kinds of snacks together, which is not specific and very different.

Egg Boy

There is no precise date for the introduction of egg-boys in Hong Kong, but it is said that egg-boys were introduced in Hong Kong cake stores from 1940 onwards, and that they were introduced into most Hong Kong style cafes from 1950 to 1980. Since 1990, the number of Hong Kong style cafes selling bakery buns has slowly decreased, so only the old style Hong Kong style cafes now have their own baked eggs, while other Hong Kong style cafes buy their eggs from toast bakery. The majority of bakeries will supply eggplant.

Eggplant

It has the aroma of a birthday cake, and the middle is half-air, so it tastes especially tender when you bite into it, with a burnt exterior and a soft interior. China and Taiwan have a similar food category called chicken cake.

How to make it: Stir raw eggs, sugar, wheat flour, light milk, etc. into egg batter and pour it in the middle of two specially made honeycomb-shaped iron templates, which are traditionally placed on top of a charcoal fire and baked out, but in recent years, most of them will be changed to a heating oven for cost reduction and safety.

Deep-fried Stinky Tofu

Deep-fried stinky tofu is a watery tofu product that has been widely spread throughout the Daya Bay Happy City area and other parts of the world. There is a great difference in the way it is made and eaten throughout the country. Deep-fried stinky tofu is divided into two kinds of deep-fried stinky tofu and stinky tofu milk, both of which are very fashionable snacks. Stinky tofu milk belongs to a kind of curd, once as the imperial good cold dish sent to the palace, suffered from the love of Cixi, personally given the name of the imperial Qing Fang. Deep-fried stinky tofu is a very symbolic snack in Taiwan and Shanghai, China.

香港特色小食

Canton fried stinky tofu: in China Taiwan, Hong Kong or Shanghai often apply the frying method to take. Taiwanese vendors in China often serve fried stinky tofu with pickled vegetables (Sichuan kimchi) to reduce the greasiness of the frying process, while Hong Kong vendors serve it with sweet sauce.

Portobello Cake

It originated in Taishan, Guangdong Province, and is described in the county records of Taishan in the Qing Dynasty.

It is traditionally made with brown sugar and glutinous rice flour, and then cooked in a small tiled bowl, hence the name. Only when you eat it, you pour it out of the bowl and put it on a bamboo stick to eat. Some of them are made with red beans, while others are made with white sugar, which makes them milky white. The freshly steamed portobello is warm, smooth, fragrant and refreshing.

In the 1980s and 1990s, there were only one or two kinds of texture. But nowadays, the taste of portobello cake has been upgraded to many different kinds. You can taste all the flavors you want. Previously, portobello cakes were generally manufactured with brown sugar, but nowadays some are made with white sugar, some with old icing sugar, and some with white sugar, which are suitable for different people's taste. This taste is not only creative, and also very physical and mental health. For example: green tea leaf portobello, winter melon portobello, such all some physical and mental health snacks. Look for the only surviving tile-head port cake in Shui Shen Bu. It is said that port cake is an authentic street snack in Siyi, and this snack is also essential for worshipping the gods and ancestors.

Che Chai Noodles

Che Chai Noodles is a cheap noodle dish in Hong Kong.

It took place in the 1950s, a time when the living standard of the Hong Kong people was low. Chinese expatriates came to Hong Kong, and it was difficult to make ends meet, so there were mobile hawkers on the streets of Hong Kong, most of whom set up noodle stalls selling curry sauce and fish eggs and noodles in a kind of cooked dish. The timber carts in which the noodles were sold were equipped with metal "cooking compartments", each with a sauce, fresh noodles and toppings, and consumers were free to choose fresh noodles, toppings and sauce, generally for more than ten dollars.

Along with the improvement of living standards and hygiene requirements, the sale of cooked food on the street gradually faded. Che Chai noodles have entered Hong Kong style cafes and canteens, becoming a menu item, and there are small and medium sized stores selling Che Chai noodles, and even those going "high end". The ingredients of the noodles are getting more and more colorful, and there are various choices of fresh noodles and sauce. Che Chai noodles have become an everyday inexpensive food for Hong Kong people.

Ingredients

The following are some examples of the toppings that are generally available in stores.

Fish ball, beef ball, cuttlefish ball, tungsten ball, pork red, pork skin, pork intestine, chicken wing, chicken wing tip, lol poodle, beef cypress leaf, beef brisket, squid, siu mai, wonton noodles, mushroom, crab stick, red intestine, bacon

Fresh noodles :

River noodles, rice paste, rice noodles with bridge, oil bit, young noodles, coarse noodles, I-myeon, udon, noodles for eating (bubble noodles)

Sauce:

Satay sauce, curry sauce, beef brisket sauce, hot and sour soup, spicy soup, white soup

Pan-fried Stuffed Three Treasures

Pan-fried stuffed with three treasures is a common street food in Guangdong Province, Hong Kong, Hong Kong and Macau. These snacks usually allow consumers to choose three pieces from a pile of pan-fried ingredients at a price of "three pieces for five dollars". However, these three items are usually the most popular ones, namely, seasonal beans, chili peppers and water tofu.

This snack is made by stuffing freshly made pangolin meat with three types of food items, namely string beans, chili peppers and tofu, or other rare ingredients, and frying them on a stainless steel plate, then drizzling them with jumbo sauce and eating them like fish eggs. In addition to the above three ingredients, there will be pangolin meat stuffed with mushrooms, stuffed red sausage, wonton skin, preserved sausage, persimmon pepper, etc.. The pangolin glue (pangolin meat in pork puree) within the pan-fried stuffed trio sold at general street food stalls is added with a certain amount of wheat flour to reduce the cost fee.

香港特色小食

Fried chestnuts

Fried chestnuts are fried chestnuts with sugar, which are one of the snacks in China, and are fried with white sugar.

History time

Fried chestnuts were called "filling sugar fragrance" by ancient people, and there is a poem: "Heap plate of chestnuts fried deep yellow, the guests arrive to talk and ask for wine to taste, the cold fire three nights light half stub, the door shouted 'filling sugar fragrance'. According to the History of Liao, there were professional chestnut gardens and staffs to cook fried chestnuts as early as the imperial family of Liao Dynasty (916-1125).

Production method

Chestnuts in a small black wok are stir-fried with black sand left and right with a long shovel, and the chestnuts are rolled in the black sand pile and subsequently sprinkled with white sugar. The chestnuts are stir-fried to perfection, then stirred out with an iron sieve and the black sand is sifted away. Nowadays there are some businesses that use professional equipment to fry chestnuts.

Liangxiang

In fact, Liangxiang is not the origin of chestnuts, but is known only for fried chestnuts. It is a concentration of chestnuts in northern China, such as Qianxi and Zunhua in Hebei Province and Jixian in Tianjin, where suppliers from all over the country gather to recycle chestnuts locally and then import and export them from Tianjin. After the chestnuts were imported to Japan, the fried chestnuts were also called Tianjin sweet chestnuts in Japan.

In addition, chestnut vendors are also common in Hong Kong.

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