Food stalls
Curry Squid is a common traditional food in Hong Kong. It was created after the curry fish ball got popular.
Soybean Pudding is a common food in Hong Kong. Sugar is commonly added when it is consumed.
Beef Entrails are beef parts cooked with curry and different flavors.
It is a substitutional version for the shark-fin soup which is made with cellophane noodles, black fungus and chicken or pork shred.
It is a common street food that can be bought in most food stalls in Hong Kong. Pig skin and turnip are boiled together for a long time with various seasonings.
It is a kind of deep-fried tofu traditionally eaten with hoisin sauce or chilli sauce.
Fish Siumaai is sold as a popular street food in Hong Kong, usually alongside curry fishballs.
Fish balls are a common food in southern China, Hong Kong, Macau, Southeast Asia and overseas Chinese communities.
The Prok Intestine is also called the fat intestine, which is a common pig visceral by-product.
Hong Kong Style Waffle is made from leavened batter or dough
Egg Tart has two main types of crusts: shortcrust pastry or puff pastry.
Three Stuffed Treasure is made by brewing the freshly made squid meat into tofu, eggplant green pepper.
Egg Puff is a sephrical egg-based puff popular in Hong Kong and Macau.
Food stall is a small open counter or a partially enclosed structure where things are displayed for sale. It is seen everywhere mostly in crowded urban areas, like Mongkok, Causewaybay and Shum Shui Po.