香港十大街頭小吃 Hong Kong's Top 10: Street foods

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Hong Kong's Top 10: Street foods

1) Stinky tofu (臭豆腐)


Notorious for its strong and distinct smell, ‘stinky tofu’ is the king of street foods. The tofu has been soaked in a brine of milk, vegetables, meat variations and the like for anywhere between a few hours to a few months – it’s what gives stinky tofu that particular smell. It’s then deep fried and usually enjoyed with a spicy sauce. The skin on the outside is crispy but it has a soft, creamy centre. If you can get past the smell, stinky tofu is actually delicious, honest.


2) Cheung fun (腸粉)


Served in a Styrofoam cup lined with paper sheets and eaten with wooden sticks, it’s one of Hong Kong’s most convenient snacks to eat on the street. Cheung fun is made from steamed sheets of rice noodles and has a gooey texture. As it’s relatively bland on its own, cheung fun is doused in sweet sauce, peanut sauce and sesame seeds. And if you want that extra zing, a dab of spicy sauce hits the spot.  


3) Curry fish balls (咖喱魚蛋)


Served since the 1950s, curry fish balls are perhaps our most traditional street snack. Smooth and springy in texture, these fish balls come in a group of five on a bamboo stick and are soaked in a strong curry sauce. The original flavour is also a firm favourite. Though they’re rarely 100 percent made of fish these days, they’re still a great option.


4) Squid/octopus tentacles (魷魚鬚／墨魚鬚)


With their tentacles still intact and stacked on top of each other, this is not the most appealing food. However, it’s an intriguing sight. Found at many night stalls, the squid  is cooked in boiling water, and then either roasted or deep fried. Served on a wooden stick and commonly enjoyed with a condiment, it’s a popular snack among Hongkongers.


5) Roasted sweet potato and chestnuts (焗栗子／焗番薯)


Typically sold together on the street from mobile carts, roasted sweet potato and chestnut have become two of the most popular winter treats. The mobile cart, which is made of wood and steel, cooks the potatoes and chestnuts and can be pushed around street corners in Hong Kong. Simply roasted and served without any extra sauces, it’s one of the healthiest snacks you can get. Just the smell alone will warm you up.


6) Egg waffles (雞蛋仔)


The sweet, heavenly smell of egg waffles is undeniable. Sold by street-side vendors, these are made by pouring egg batter on to a griddle pan and can be made with chocolate, sesame or the ever-so-popular green tea flavour. These breakable bite-sized waffles are soft and gooey on the inside and light and crispy on the outside. Perfect for an afternoon snack!


7) Egg tarts (蛋撻)


A hangover from Hong Kong’s colonial days, these circles of golden creamy goodness are a staple in the street food arena. The two main parts of the egg tart – the golden crispy pastry and soft silky egg filling – are equally as good as each other. Made mainly from egg, milk and sugar, they smell and taste best when served fresh.


8) Noodles in a bag (街頭袋裝麵)

A relatively new street food phenomenon, this works on the concept that you can eat noodles on the go. You choose your preferred toppings and a special sauce is mixed into a bag of pre-packaged noodles – it’s all about efficiency! There are many toppings you can choose from like corn, fish balls and fried chilli squid. Hugely popular on the streets of Mong Kok, especially in the summer time.


9) Siu mai (燒賣)


This traditional dim sum dish is as popular on the streets of Hong Kong as it is in our restaurants. Although not crafted and served up as delicately, this steamed classic is still one of the most eaten street foods around. Eaten on a stick, with either pork or fish filling and a thin yellow pastry wrapped around it, it can be dipped in sweet soy sauce or a curry sauce for extra flavour.


10) Bor lor bao (pineapple bun) 菠蘿包


Bor lor bao looks simple but tastes incredible. With a sugary flaky layer on top of a sweet white bun, it’s a classic melt-in-your-mouth pastry. It’s usually served with a slice of butter wedged in between the bun at cafés. But it’s equally as tasty without! Of course, there aren’t actually any pineapples in this bun – it just bears a strong resemblance to the fruit, thanks to the crumbly layer on the top.

資料來源：Time Out Hong Kong（18 December 2014）/ 互聯網