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Fish balls from a local fish ball store at Cheung Chau, Hong Kong. Fish balls are one of Hong Kong's most popular and representative "street foods", [17] eaten plain or cooked in a curry sauce. [18] [19] Readily available in traditional markets and supermarkets, fish balls are also a popular ingredient in hot pot.
The Kam Wing Tai Fish Balls (sometimes Cheung Chau fishball; Chinese: 長州魚蛋) is a fishball street snack formerly sold at the Kam Wing Tai stall in Cheung Chau, Hong Kong. [ 1 ] [ 2 ] [ 3 ] Known for its large size and soft chewy texture, [ 4 ] the food is often presented on wooden skewers in pieces of two.
Raw oxtail Southern oxtail soup. Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle. [1] An oxtail typically weighs around 3.5 kilograms (8 pounds) and is skinned and cut into shorter lengths for sale.
Korean oxtail soup, called kkori-gomtang (꼬리곰탕), is a type of gomguk (beef bone soup). It is colloquially known as "bone soup". The broth is made with raw oxtail, garlic, salt, black pepper, green onions and other typical Korean flavors. The soup must be simmered at low heat for several hours to soften the meat and make the broth.
Singapore-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5) is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken.
Mee pok can be categorised into two variants, fish ball mee pok (yu wan mee pok), and mushroom minced meat mee pok (bak chor mee). Bak chor mee is usually prepared using thin noodles ("mee kia") (widely known as wanton style noodles or youmian ) or mee pok, while yu wan mee can also be prepared in both styles or other noodle varieties.
Yi mein or yimian is a variety of flat Cantonese egg noodles made from wheat flour.They are known for their golden brown color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the lye water used in making the dough, which is then fried and dried into flat patty-like dried bricks.
Poon choi also represents Hong Kong's food culture and creativity. Although it is a traditional cuisine of Hong Kong walled villages the ingredients have changed over the past decades and become more diversified to suit peoples' varying palates and tastes. [8] Nowadays, Poon Choi stores are being launched in the urban districts.
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