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China Hong Kong Food

Hong Kong Rickshaw Noodles
Hong Kong Rickshaw Noodles(車仔麵) are fast served bowl of tasty noodles in the 1960s, it was sold as cart noodles in street corners. The dish usually served with fishballs, fresh vegetables and soft pigskin, braised egg etc. Types of noodles and toppings usually vary from stall to stall.
Typhoon Shelter  Fried Shrimp (Prawn)
The Hong Kong dish, typhoon-shelter garlic shrimps (港色避風塘炒蝦) have originated from the people living in these typhoon shelters. It is commonly prepared with shrimp, salt, oil, a little Chinese rice wine, and served under a veritable mountain of fried garlic, scallion and red chili.
Pineapple bun 菠蘿包
Pineapple Bun (菠蘿包) is a sweet bread originating in Hong Kong. The Bread's surface looks like pineapple, hence the name, but the traditional variety contains no pineapple but sugar, eggs, flour and lard form a crisp surface with soft bread underneath.
Soy sauce pan – fried noodles
Pan-fried noodles with premium soy sauces(豉油王炒麵) is a classic and famous dish from Hong Kong. The main ingredient of the dish is thin Chinese egg noodles. which are fried with bean sprouts, onions, green onions, chives, and premium soy sauces.