The most famous pastries in Hong Kong are Wife Cakes, Pineapple Buns, Jin Deui and Egg Tarts. If in Mid-autumn Festival, the moon cakes can be found every where. Street food in Hong Kong has formed into scenery. Do not ignore the hawkers or streetside food stalls, you may get the most delicious snacks from them. Famous street snacks of Hong Kong are Fish Ball, Put Chai Ko, Roasted Chestnuts, Wonton Noodles, Cart Noodles and so on. Here below you can get the details of Hong Kong snacks.

Hongkong Cart Noodles
Cart Noodles is a kind of a la choice noodle. It is very popular in Hong Kong. Cart Noodles got the name from street vendors who used to run their business on roadsides using carts. Toppings on the noodles are chosen by the shopper himself. There are usually about sixteen for choosing: Curdled Pig”s Blood, Pig Intestine, Pig Skin, Pig Oviduct, Chinese Radish, Red Chinese Sausage, Green Vegetables, Chicken Wings, Siu Mai, Beef Balls, Fried Fishballs, Crab Stick, Chinese Mushroom and Cuttlefish Ball. Cart Noodles can be taken as snack, lunch or super; it is all according to your likings.

Hongkong Wonton Noodles
Wonton Noodles was originated from Gaungzhou and is flourishing in Hong Kong in 1950s. Nowadays, Wonton Noodles is still very popular in both Hong Kong and Canton. From the name-Wonton Noodles, we would know the content must have wonton and noodles. Yes, it is right; it is the combination of wonton and noodles. But this is not the simple mixture of them. It needs special cooking methods and the cooking processes must be meticulously. Wonton Noodles is served in hot soup, garnished with vegetables, noodle and wonton or other meat materials. In Hong Kong the most popular is the Shrimp Wonton. Noodles there are smooth and thin and al dente.

Hongkong Wan Zai Chi
Wan Zai Chi is a hackneyed street food in Hong Kong. It was in the past cooked in small restaurant by shark fin. But now, it contains no shark fin. The bean vermicelli has now instead of the shark fin. Vendors boil the vermicelli with Chinese mushroom, agaric, shredded pork and bone soup. Some times people have this soup together wish lettuce and fish. It is more delicate to eat so.

Hongkong Pineapple Buns
Pineapple Bun is a kind of sweet pastry (bread) sourcing from and popular in Hong Kong. After baking, the surface of this pastry is golden yellow and with concavo-convex cracking; its top looks like the epicarp of a pineapple; that is why it is called Pineapple Bun. Actually, the Pineapple Buns contains no pineapple. Besides Hong Kong, some other areas such as Macau, some places in southern China all have Pineapple Buns. Pineapple Buns usually can be found from every bakeries of Hong Kong, or many tea restaurants and ice cream and shaved ice houses.

Hongkong Steamed Rice Rolls
Streamed Rice Roll as same as the Steamed Vermicelli Roll is a kind of rice-made food. It is now the necessary snack in Tea Houses and hotels of Hong Kong. The traditional method is to put the rice slurry on cloth and steam. Steamed Vermicelli Roll is usually taken as the breakfast or night food. By this way we can get the filmy skin. Then spread the stuffing such as ground beef, pork, fillet, shrimp flesh and deep fried bread sticks, etc. Until it is cooked, the can roll them into strips. At last watering prepared special source is edible.

Hongkong Stir-fried Chestnuts with White Sugar
Some times you will be attracted by the aromas from the street, and then you find that there is a vendor is stir-frying chestnuts! Especially in autumn, it is the season for chestnuts coming into market. The cooked chestnuts are with back shells and powdery flesh.

Hongkong Scallion Pancake
Scallion Pancake is a traditional street snacks in Hong Kong. It was original from Canton and is has been popular in Hong Kong. The pancake is roasted in baker. Scallion pancake is a Chinese spring-roll shaped pancake with a round thin pancake rolled in the scallion strips.

Hongkong Chicken Feet with Sauce
In recent years, the Chicken Feet with Sauce wins universal praise in Hong Kong. Almost every restaurant, no matter small or large restaurant, provides the Chicken Feet with Sauce. It is said this cold dish has the function of dispel the furrow of the face, because it contains abundant collagen. Does it really have this function? You can have a taste. The cooking methods are as follows: First, boiled the chicken feet to cooked, and when boiling, the vinegar and sugar should be added. Second, deep-fry the cooked chicken feet to squashy and then rinse the deep-fried chicken feet to get rid of fatness.
Third steam them with seasonings and other ingredients.
At last, the chef can add different sauce or seasonings according to different local flavor.

Hongkong Deep-fried Fat Pork with Noodles
Chinese people take the Deep-fried Fat Pork with Noodles as cheapness edible, but in fact, the cost of Deep-fried Fat Pork with noodles is higher than other port noodles. Deep-fried pork boasts a special aroma. Noodles are Shanghai noodles. When the noodles and the noodle soup are ready, put the deep-fried fat pork, shredded ham, shredded Chinese mushroom, preserved szechuan pickle, cabbage and abundant ingredients. The Deep-fried Fat Pork is a very popular snack for afternoon tea in Hong Kong.

Hongkong Yung Kee Toast Goose
Yung Kee is an old restaurant in Hong Kong. Its toast goose is not well known in Hong Kong but also in the mainland of China. The Yung Kee Toast Goose has been regarded as one of the ten best gifts of Hong Kong. The skin of the toast goose is in the Chinese date color and is crisp and savory. After one bite, the aroma is spills over and the gravy seeps out. Many tourists order it in particular. They want to take the toast goose home for families, relatives or friends.

Fishball of Hong Kong
Fishball is a very popular snack in Hong Kong and in southern China. It is statisticed that Hong Kong people can eat 55 metric ton fishballs every year. In some extend it as same as the meat balls. The fishball is made of fish meat which has been finely pulverized. Fishball is used at street hawker stalls and dai pai dong in Hong Kong.
There are two kinds of fish balls in Hong Kong. One is smaller in size comparing others, and yellow in color. This kind of fishball is often sold in the street hawker stalls. But it is made of cheap shark meat. By the same time, it can be divided into spicy or not spicy two kinds too. These fishballs often string in skewer for sale.
The other kind is bigger in size and white in color. But it is made with costly fish meat, and has comparatively different texture and taste. These fishballs are often found in Chiuchow
noodle-restaurant and tea restaurants. There are beef ball and cuttlefish ball too. The varied meat balls are al so a popular ingredient for hot pot.

Hongkong Pantyhose Milk Tea
Pantyhose Milk Tea is Ceylon black tea with Holland black and white evaporated milk. A sackcloth bag is used for filter the tea leaves and then the sugar and milk will be added into the tea. It was said, at the beginning of invention, it is filtered by the silk stockings. Pantyhose Milk Tea is a Hong Kong style milk tea often taken as afternoon tea or break feast tea.

Ten Classical Sweet Desserts of Hong Kong
Hong Kong desserts are very famous and fresh. The are ten most famous desserts in Hong Kong: Mango with back sticky rice and milk ice, Mango pancake, Mango pudding, Black sesame paste and sweet tofu, Glutinous rice balls in syrup, Coconut flavor cake, Sago pudding, Coconut milk and purple rice cake, Mango sago dessert with pomelo, and Snow white sago.

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