Hong Kong Street Food

8 dishes in China

8 street foods from Hong Kong, China: Hong Kong-Style Milk Tea, Gai Daan Jai, Curry Fish Balls, Che Zai Mian and Wun Zai Chi and more. Each one has its own page with the story behind it and what to look for.

Street foods of Hong Kong

Cha Chaan Teng Classic · Milk Tea Hong Kong-Style Milk Tea (港式奶茶) It's nicknamed 'silk stocking' milk tea because the cloth filter, stained brown by constant use, looks like a stocking. Hong Kong milk tea is a strong black tea blend brewed and strained through a cloth filter, then mixed with evaporated or condensed milk for a rich, slightly bitter finish. It's the… Snack · Griddled in a mold Gai Daan Jai (Egg Waffle) One popular origin story says the snack was invented by grocers trying to use up eggs customers had rejected for being cracked. A thin, eggy batter is poured into a hinged, honeycomb-patterned iron mold and cooked over a flame until crisp outside and soft inside, folded into a paper bag hot. Skewer · Deep-fried Curry Fish Balls Hong Kong's 2016 Mong Kok unrest, sparked by a crackdown on unlicensed food hawkers, was nicknamed the 'Fishball Revolution'. Small balls of processed fish paste are deep-fried until golden, then simmered in a bright yellow curry sauce and served on skewers straight from a bubbling pot. Noodle · Build-your-own Che Zai Mian (Cart Noodle) It began literally as food sold from a mobile pushcart parked on the street — the name has stuck even though shops today are storefronts, not carts. Diners choose their own combination of noodles, broth, and toppings — fish balls, tofu skin, offal, greens — cooked together and served as one customized bowl. Soup · Old Hong Kong Cart Food Wun Zai Chi (碗仔翅, Imitation Shark's Fin Soup) One popular story says early vendors used shark fin scraps left over from restaurant banquets before switching entirely to cheap noodles. A thick, savory soup of shredded chicken or pork, mushrooms, egg, and mung bean vermicelli is thickened until the noodles mimic the texture of real shark fin, then ladled into small bowls… Hawker Griddle Snack · Pick Any Three Jin Yeung Saam Bou (Three Fried Stuffed Treasures) The 'three treasures' are not fixed: stalls traditionally sell any three pieces at a set price, picked from a tray of items all stuffed with the… Dace (mud carp) fish paste is pressed into pieces of eggplant, green pepper and fried tofu puffs, then fried on an iron griddle and eaten with soy sauce and optional chili oil. Steamed Bowl Pudding · Hawker-Cart Sweet Put Chai Ko (Little Bowl Pudding) It is steamed in individual porcelain bowls or aluminium cups, yet sets firmly enough for the hawker to turn it out on two bamboo skewers, which… A palm-sized steamed pudding of long-grain rice flour with a little wheat starch or cornstarch, sweetened with white or brown sugar and often studded with red beans. Pulled-Sugar Crepe · Hawker Nostalgia Tong Cung Beng (Sugar 'Scallion' Crepe) There is no scallion in it: the name comes from the pulled maltose-and-sugar candy, which is stretched and folded until it looks like hollow white… Pieces of the pulled-sugar candy are laid on thin flour wrappers with crushed peanuts, sesame seeds and desiccated coconut, then folded up.

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