Local Snacks in Hong Kong

I have seens a lot of different user sharing their dinner or their favourit restaurant. For me, those are too expensive to give a try, I can't suggest one to you. So, I would like to share some very local Hong Kong snacks that you could have a try if you visit Hong Kong. They are all very cheap and you can even buy it on the street! Many user had shared egg tart, egg mini egg puffs, so I selected some which had been less introduced!

Pineapple buns

In June 2014, the Hong Kong Government listed the pineapple bun as a part of Hong Kong's intangible cultural heritage. Pineapple bun actually contained no pineapple and earned its name because its chequered top resembles the skin of a pineapple. The top half of the bun is made from cookie-type dough, while the bottom is made from Chinese-style bread dough, which tends to be softer and sweeter than Western bread. Many restaurants insert a cold pat of butter into a warm pineapple bun.

Wife Cake

"Wife cake" is the translation of lou po beng from Cantonese, and although the meaning is "wife”. A bun filled with sweet winter melon paste. Legend is that when the winter-melon puffs made by a woman in Guangdong province were highly praised in public, her husband proudly declared that they were his wife’s cakes. The name ‘wife cake’ stuck.

Put Chai Ko

​Often translated as ‘sticky rice pudding’, put chai ko is typically made of rice flour and red beans. The batter is poured into porcelain bowls and steamed until cooked through. Then it is let cooled and served at room temperature. When the pudding sets, it can be removed from the bowl on a small stick and eaten like a popsicle. Modern innovations of this traditional snack have introduced new flavours such as pumpkin and green tea.

Stinky tofu

​Stinky tofu is a form of fermented tofu that has a strong odor. Don’t be put off by the name or pungent aroma because the flavour of stinky tofu is actually quite mild. Chunks of crispy, fermented tofu that have been deep-fried before being slathered with your choice of sauce (usually chilli or hoisin), this is one of the city’s most popular street stall foods.

Beef offal

​Nothing is wasted in Chinese cuisine and that can be seen in the local love of beef offal. Slow-cooked beef smooth tripe, small intestines, large intestines, honeycomb tripe, lungs and more are served with sauce and refreshingly sweet turnip in a take away bowl.

Source: http://www.discoverhongkong.com/