I have been ashamed to introduce to others I am a born in Shenzhen and grew up in Shenzhen, Chaoshan people. Because I can't swim, two is because of my close at hand. Hong Kong The alienation and strangeness let many people speechless, three is a little I know of Cantonese delicacy, in-depth study.
One day I decided to send food Hing, Hong Kong A further discovery, let buy buy buy to add some color of my life and culture. Delicacy trip starts from Jotun, a pedestrian, the whole lasted about two hours. The key is to eat taste, therefore every kind of food is less, so the tongue taste buds feel the most down to earth " Hong Kong Taste".
"To find the most authentic taste of Hongkong kowloon"
Shanghai Steamed buns in Hongkong
Here, except me, basically can not see the visitors. Are some people in Hongkong, leisurely sitting to eat and chat. The kitchen master is neither fast nor slow, while in the steaming kitchen to prepare food, looking at the side across the window in front of the TV, which broadcast with some of the old Hongkong variety show. That moment, I feel like a throwback to the old Hongkong, everything is so peaceful and simple.
A chicken jelly as a starter, with peanut butter, with shredded cucumbers, let me in the hot summer and the hustle and bustle of the Jotun, there is a cool feeling.
The second dish is two dumplings, with ginger sauce. A bit of the reeky, soup, full of sincerity.
Hong Kong Style bamboo noodle
As Guangdong Chinese traditional pasta, bamboo noodle was because "on the tongue China "Fame, there China Southern pasta reputation. It is used with the traditional method, rubbing surface and surface, a kind of pasta, noodles, wonton skin made with bamboo the pressure. I am here Guangdong Very love this kind of pasta, this time to Hongkong, found the traditional bamboo noodles the most famous a time-honored "maiwen mark surface", small window, desk chair is also small. But it was full of people, and even the need to fight the table.
As a loyal wonton bamboo noodle lovers, I look forward to the next food. Add on the lively scene full of people, it is for me to immediately to the mouth of the food with some good impression. When the plane came, I was surprised, did not see my favorite shrimp wonton. Just know later, authentic practice, should be placed in the bottom is wonton soup color, and should be clean, can eye end.
And in the proportion of meat and shrimp wonton also pay attention to. But remember maiwen wonton, modified with shrimp net. Eating up a full tight feeling. The store is good, can eat out of sincerity from very simple food, like food can talk like eating and you say: "Hey, feel our super heart!" Because of fear of stomach to eat behind the delicacy, so this time there is no point in pork. Otherwise they can not miss the home is Zhushou signs oh!
The old temple of Hong Kong flavor
To the temple foraging, will be a long way in temple street. All kinds of small traders set up tents, crowded, foreigners Hongkong local shuttle in various vendors between various accents that sound can be heard without end bargain, hilarious. Here in Hongkong, so I no longer feel a bit more glamorous and elegant, courteous and accessible.
The traditional herbal tea
The south is a strange feeling in the inside of the herbal tea. It seemed that the body is unwell, on the face of nowhere a few acne, sore throat voice, you can find the old friends of tea. No, i.
Treasure hall of paste, very bitter. First I eat, greatly frowned, and then continue to pour sugar inside. Next to the staff to see this scene, could not help but laugh and say, "you how much sugar are useless ah, still bitter!" Who can say such a thing, it is for their own food very confident calm people. Do not need to make their own things to the public taste, something good, is not afraid to sell. This is a hundred years old this unique fan, cranky, and very cute.
Fortune Street
Firewood baozaifan
Hing Kee baozaifan is the original food stalls, but because the Hongkong government regulations, food stalls can only be passed on to their offspring development, in order to suppress the stall, regulate the appearance of the city, so many food stalls have become full shop facade, standardized operation. Hing Kee is the case, from a facade, business is getting better, and then to the development of the next second, third. Go is the time of ten p.m., but each shop business is very good, we go to Hongkong aunt directly third. Into the future, and also need a Hongkong people to fight, although at a loss about what to do some embarrassment, but soon, everyone in the food fragrance forget restraint.
Hing Kee is one of the few, still in the wood fire baozaifan a. So do the baozaifan especially fragrant. Every kind of material seems not much, but eat every mouthful is true. Each ingredient in some of the most authentic taste, are properly due to the existence of.
Because of my time, finally ending the dessert and have not tasted, some pity. But this kind of walking around, while visiting side to eat, eat and feel, let me to travel and have a new understanding, a new sense of Hongkong had some good taste and pleasure because of the story understanding and give birth to. When I back to Hongkong, in addition to modern buildings and eyeful of shiny brand label, but also can finish a sour, sweet, bitter, hot, rushing water intimacy. Then, swallowed slobber I began to have a tongue on the ready to.