Immigrate to Hong Kong and taste Hong Kong cuisine:
1. Steamed Rice in Pot (Zhong Tou Fan)
Seeing the three characters for "Zhong Tou Fan," most Taiwanese people would probably find it hard to imagine what this bowl of "rice" actually looks like. In plain terms, Zhong Tou Fan is simply "steamed rice."
Does that sound a bit underwhelming? In fact, there is a great deal of ingenuity involved. The chef uses Thai rice as a base in a ceramic pot, tops it with marinated chicken, pork ribs, or Chinese sausage, and then places it into a large steamer. Every bite allows you to savor the chewy texture of the Thai rice, the tenderness of the meat, and the aroma imparted by the bamboo steamer.
Zhong Tou Fan is actually a very accessible dish in Hong Kong, found on the menus of most Hong Kong tea houses and dim sum restaurants. Although this bowl of rice may look unassuming and the portion is not large, it is quite filling. Drizzled with a spoonful of sweet soy sauce, the savory-sweet flavor has captured the hearts of many Hong Kong residents. Common varieties include steamed chicken with shiitake mushrooms, chicken feet with pork ribs, salted fish with pork patty, and beef with egg. A bowl costs on average around 17 HKD, making it an excellent choice for either breakfast or lunch.
2. Quail Egg Siu Mai
Quail egg siu mai looks like an evolved version of Taiwanese wontons. A smooth, chewy quail egg is added on top of the pork and shrimp filling, then wrapped in a thin, translucent white skin and steamed, allowing the pearl-like, round quail egg to be faintly visible.
In reality, whether quail egg siu mai is delicious depends not only on the selection of ingredients but, more importantly, on the control of the heat. Steaming for one minute less leaves the filling undercooked, while one minute too long ruins the texture of the quail egg, truly testing the chef's mastery.
Once served, the siu mai must be eaten while hot. Usually, the first bite reveals the bouncy and refreshing quail egg, and the second bite reaches the filling. The rich egg aroma and savory meat juices spread in the mouth, making gourmets unable to stop at just one.
It is a pity that this nostalgic dim sum is now almost extinct in general Hong Kong tea houses and can only be found in some older, traditional tea houses like the time-honored Lin Heung Tea House. Next time you see quail egg siu mai on a menu in Hong Kong, don't forget to order a portion to try.
3. Steamed Rice Rolls (Cheung Fun)
Cheung Fun is a type of rice noodle roll made from rice milk. It is named after its resemblance to "pig intestines" and is an inexpensive and delicious street snack. The vendor usually places a sheet of parchment paper in a bowl and then cuts the long rolls into segments, making them chewier and easier to eat.
If you feel that eating just the rice rolls is not satisfying enough, you can add side dishes such as pork skin, fish balls, or fish meat siu mai. Finally, it is drizzled with honey soy sauce, sesame paste, sweet bean sauce, and white sesame seeds. At first glance, it might even be mistaken for Korean spicy rice cakes.
4. "Lao Lao" (Mixed Street Snacks)
Walking on the streets of Hong Kong, you will occasionally see a group of young people gathered around a freezer filled with small plastic bags, picking and choosing. Do not doubt it; they are buying "Lao Lao."
"Lao Lao" is a street snack hidden in every corner of Hong Kong. It is like a Hong Kong version of cold braised dishes, but the price is quite cheap. There are nearly 20 types of ingredients to choose from, such as spaghetti, baby octopus, squid, and fish sausages. Each item costs only 3 HKD. People can choose different ingredients to be "mixed" (lao) together, then add sauces like oyster sauce, chili oil, sesame oil, soy sauce, and garlic sauce, and eat them using bamboo skewers.
For many years, "Lao Lao" has been deeply loved by Hong Kong's younger generation. Students often walk around with a bag in hand while eating. It satisfies cravings without breaking the bank. Shops are scattered throughout busy areas like Mong Kok and Tsuen Wan, but because there are no obvious signs, you might miss them if you are not careful.
5. Corn and Fish Fillet Rice
"Su Mi" is corn, and "Ban Kuai" is short for grouper fillet. However, because grouper is too expensive, other fish are usually used as a substitute. It can be found in Hong Kong tea houses, dai pai dongs, and cha chaan tengs.
The restaurant chef places deep-fried, crispy fish fillets on top of white rice and then pours a thick sauce made of corn and eggs over it, transforming it into a delicious braised rice dish. The fish is in large, soft chunks, and the corn sauce is perfectly balanced between sweet and savory. It is a creative dish that tastes a bit like a Filet-O-Fish combined with corn chowder, fused with Hong Kong-style seasoning, and it has fans of all ages.
