What are the special snacks in the vicinity of Harbour City?

Snacks near Harbour City, Hong Kong.

Gastronomy: Hong Kong's food culture is a crossroads between Eastern and Western cultures, and has developed a set of eating habits that blend Chinese (mainly Cantonese) and Western cuisines. As a meeting point for people from all over the world, restaurants such as Japanese, Korean, Taiwanese, Vietnamese, Thai and Indian cuisines are all common in Hong Kong, making it known as a "food paradise".

However, many foreigners have pointed out that although you can taste the world's delicacies in Hong Kong, these delicacies have actually become less authentic in order to accommodate the eating habits of Hong Kong people. On the other hand, these foreign food cultures have also enriched Hong Kong's local food culture.

Lin Heung House in Sheung Wan is mostly used by Hong Kong families as their family cuisine. Most of them have retained their own traditional food characteristics. In the Chinese community, the Cantonese people, the Hakka people (especially the original residents of the New Territories), the Chaoshan people, and the Dan people are the main ones.

Therefore, Cantonese cuisine, Hakka cuisine, Teochew cuisine, etc. are all regarded as local dishes. Poon Choi is a traditional dish of the indigenous people of the New Territories during festivals. Sai Kung City, Lamma Island, Lau Fau Shan and Lei Yue Mun are famous for their seafood.

Traditional restaurants are still operating in old fishing villages such as Cheung Chau and Tai O.

The so-called drinking morning tea is actually to eat breakfast, and of course there is tea. Morning tea can be held at roadside stalls or at tea restaurants. Siu mai, steamed buns, wontons, noodles, Chinese snacks are readily available, as well as a variety of snacks such as chicken wings, chicken feet, beef balls, fish balls, seafood, etc.

A large-scale tea restaurant must have four types of food: "porridge", "noodles", "noodles" and "rice" to serve diners. "Porridge" is more expensive than its "porridge base", "noodles" are just represented by the well-known "dry fried beef river", with special attention to its "qi", and "noodles" are represented by the traditional Cantonese "wonton noodles", "beef brisket noodles" and Chaozhou "fish egg noodles". As for "rice", the "dish rice" with "Chinese and Western food" is generally more popular with soup.

With porridge and noodles, diners don't have to run around, and they don't have to worry about running out of choices.

1. Tofu skin: Tofu skin is a traditional delicacy in Harbour City, using chives and glutinous rice as the main ingredients;

2. Soup dumplings: Harbor City soup dumplings have the characteristics of thin skin, rich soup, tender filling, and fresh taste;

3. Rice wine: glutinous rice is used as the original blind side material, and it is made by saccharification and fermentation;

4. Pearl meatballs: made of lean meat, fish and glutinous rice;

5. Xiao Long Bao: It is a famous traditional snack in the Harbour City area; Grinding messy oak.

6. Steamed dumplings: traditional snacks made with meat and vegetables;

7. Five-spice tea eggs: made of eggs, tea, salt and soy sauce;

8. Five-spice beans: a traditional snack made of cinnamon, fennel and other spices;

9. Scallion pancake: mainly used as flour and chopped green onion, the taste is fragrant and salty;

10. Tofu brain: a traditional snack made of soybeans through milling, warening and other processes.

1. Tofu skin: Tofu skin is a traditional delicacy in Harbour City, using chives and glutinous rice as the main ingredients;

2. Soup dumplings: Harbor City soup dumplings have the characteristics of thin skin, rich soup, tender filling, and fresh taste;

3. Rice wine: made from glutinous rice as raw material by saccharification and fermentation;

4. Pearl meatballs: made of lean meat, fish and glutinous rice;

5. Xiaolongbao: It is a famous traditional snack in the forester area of the harbor and the core city; This potato.

6. Steamed dumplings: traditional snacks made with meat and vegetables;

7. Five-spice tea eggs: made of eggs, tea, salt and soy sauce;

8. Five-spice beans: a traditional snack made of cinnamon, fennel and other spices;

9. Scallion pancake: the main ingredients are flour and chopped green onion, and the taste is fragrant and salty;

10. Tofu brain: a traditional snack made of soybeans through milling, warening and other processes.

The delicacies in the harbor area include Haiyang white bean curd, Haiyang stewed seeds, Wuerhala's meat pot, quince leaf cakes, Baiwei dumplings and so on.

1. Haiyang white bean curd: Haiyang white bean curd has a long history, the milk color is golden, mellow and refreshing, and it is often used to entertain relatives and friends or give gifts to friends. Selection, pickling, drying, cutting, soup, fermentation, ......There are dozens of processes in the production of Haiyang white bean curd, and each link is very particular, and the production time is as long as a month.

2. Haiyang stew: Braised is a kind of flavor snack in the harbor area, with a strong taste, smooth and tender taste in the mouth, and it is a good product on the table of people in the harbor area. Put the sweet potato vermicelli in a basin, knock in the eggs, adjust the flavor with refined salt, pepper, cooking wine, etc., add the fried minced meat and sweet potato flour and mix evenly, then pour it into a flat bottom dish smeared with lard and spread it flat, take it out and let it cool after steaming for about half an hour in the basket, and a plate of stewed seeds with light yellow surface, delicate texture, mellow and delicious flavor is ready.

3. Wuerhala meat pot: The meat pot originated from the Manchu people, and has been introduced into the Central Plains for more than 300 years.

4. Quince leaf cake: Quince leaf cake originated in the Ming Dynasty, after the Ming Dynasty general Qi Jiguang served as the general of Jizhou, he continuously strengthened the defense of northern Xinjiang, mobilized a large number of troops to guard the Great Wall, and expanded and repaired the Great Wall at the same time.

5. Baiwei dumplings: After 15 generations of descendants in the past three hundred years, the dumpling making skills have been passed down from generation to generation, and the descendants of Baiwei dumplings, You Shiming, consulted many secret recipes, and the Baiwei Dumpling Banquet entered the folk from the court, and the Baiwei Dumpling City was grandly launched. Adhering to the traditional Chinese handmade, there are more than 100 varieties of Baiwei dumplings, including seafood, vegetables and meat, vegetarian fillings, fruits and ......The taste is pure, and the color, flavor and shape are complete.

<> Hong Kong, Andy Lau attended the Harbour City lighting ceremony. Andy Lau presided over the Christmas lighting ceremony at Harbour City, and in the past, many artists participated in the unveiling of this Christmas event, but Andy was the one with the most times.

<> since 1997, Harbour City has invited celebrities and celebrities to unveil the Christmas event every year, and this year Andy Lau (Andy) has been invited as the guest of honour.

Zhanjiang's traditional cuisine is an authentic Cantonese cuisine, which is less well-known than other cuisines in Guangdong, but has a strong local flavor. The biggest feature of Zhanjiang cuisine is that the selection of ingredients is fresh and original. As the saying goes:

Eat seafood, come to Zhanjiang. "The seafood here is famous for its rich variety, such as prawns, lobsters, sea cucumbers, flower crabs, anchovies, sea stingers, fresh, high-quality, inexpensive, and the sea-dried seafood has a unique natural flavor, attracting a large number of diners from Guangdong Province to make a special trip. Zhanjiang people pursue a sense of returning to simplicity in food culture, and Zhanjiang home-style flavors such as white-cut chicken, fried shrimp cakes, snail soup, and sweet potato shredded porridge are the favorite tastes of tourists.