Ladies making bakkwa, smoked and roasted strips of pork. (Hong Kong)
Hong Kong — Holiday season means blazing through a few cities in Asia for quick visits with my husband’s family. A quick hello to see our cousin’s new baby boy also meant a couple of fixes for me off the streets in Wan Chai district.
One of my favorites since I was a kid is roast suckling pig (乳猪, rǔzhū). Living in Beijing, I can’t find this often. Growing up in California, Cantonese delicatessens were almost everywhere so this delight graced my family meals during special occasions. I fixed my craving at Hay Hay 喜喜燒臘粉麵茶餐廳.
Every noodle has a distinct chewing experience for me. I love the bounce and springiness of egg noodles. My single morning in Hong Kong offered me a chance to bite into the silent crunch of my egg noodle soup served with plump shrimp/pork dumplings called Hun Tun/Won Ton (馄饨/云吞). Find many places offering Hun Tun Mian and other bowls to slurp in Wan Chai district amongst the market stalls.
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Reminds me of visits to see my grandparents. Nothing like street vendor food of food in general in HK!
*Sigh* I’ve always wanted to wander the streets of Hong Kong and just eat. I once dreamed of doing nothing but eating in Hong kOng,sleeping and getting back up to do the same. Thanks for sharing
OMG, were you in HKG on 12/30? I was there visiting my family and relatives for the holiday… are you back home in Beijing?