Street Food // Roasted Potato and Chestnuts

Roasted Potato and Chestnuts

As winter approaches around October in Hong Kong, you start to see an increase in carts which hold this weeks focus delicacies of the Hong Kong street food culture, the Roasted Potato and Chestnuts. 

You can't eat a roasted potato without waiting a few minutes for it to cool down as it is served steaming hot straight from an oven like pot. This yellow fleshed potato is sweet in the mouth and once eaten you'll be asking for more.

Chestnuts however are usually conveniently sold right next to the Roasted Potatoes. These chestnuts are roasted in a large wok and stirred around alongside a mass of cinders. One might say that these two delicacies are the healthiest food on the streets of Hong Kong. 

Anthony Hu

Image Reference:

http://www.mediterraneandiet.com/2009/06/09/no-time-to-roast-chestnuts/

http://grabyourfork.blogspot.com/2014/06/wet-markets-and-street-markets-in.html

Traditional Chinese food

The salty duck has been produced for over 1000 years, originated from Nanjing which is the reason why Nanjing has earned the nickname “Dark capital”. 

The skin of the duck is lightly colored and the meat is tender, it is considered a tradition for every family to have the duck served when relative or friends from other cities come for a visit and also regarded as a dish to share most of us will only eat the duck meat, but others might also eat other parts of the duck, include notably duck gizzard, duck kidney, duck heart and duck liver. 

The duck can be brought all over Nanjing from duck shops and bagged ready to eat duck from supermarkets.  the number of ducks sold at Nanjing exceeds of chicken, its estimated at about 80000 ducks daily. costing around 40RMB for a whole duck equivalent to 7 - 10 AUD

Kevin


Picture 
reference:
www.portaichina.com

Street Food // Cheong Fun

Cheong Fun

Also known as 'Rice noodle rolls', it is a fairly simple dish and is only made by steaming and rolling rice noodles. Although cheong fun is considered street food, it is also eaten at breakfast and yumcha. What goes well with cheong fun? different kinds of sauces go well with this simple delicacy, At yumcha, it is served with soy sauce and you have the option dip it into a chilli sauce. However it is not the same when buying cheong fun on the streets. On the streets it is served with a sweet sauce and sesame oil and the occasional sprinkle of sesame seeds. 

Fun fact, cheong fun in Hong Kong is called 'pig intestine noodles' because of the appearance. The slippery white texture closely resembles pig intestines. BUT, you have to taste it first to judge.

Next Week // Roasted Potato and Chestnuts

Anthony Hu

Image Reference: http://www.strippedpixel.com/best-hong-kong-street-food-snacks/

MANTOU Chinese tradition. the different main

Mantou. originated from northern China. It is made with flour, yeast and water. Now this is different to Chinese buns because there is no filling used and has no flavor. they are soft and fluffy

However there are many variations about Mantou, there is wholemeal Mantou, milk Mantou and sweet potato Mantou which has a light sweet taste and they are in rectangular shape with palm size. 

For many families it is a habit of eating Mantou as main instead of having rice. You can buy fresh baked Mantou in Chinese restaurants or also can be frozen at Chinese supermarkets.

Kevin Pei

Reference:
http://www.flicker.com/picture

Wontons

one of the eight most popular Chinese dishes, Wontons

Wonton is originated from northern China. A thin layer of dough with pork stuffing’s and usually served in soup. 

The major difference of wonton to dumpling is the size and shape of the dough. For wontons, the dough skin is 6mm by 5mm square shaped, but dumplings have a round dough skin with the diameter of 7mm. 

wontons do come in different stuffing depend on what you desire, you can choose from pork, prawn, and vegetarian.

Kevin Pei

Reference

http://www.eatandrelish.com/picture

http://www.blogto.com/picture

Chinese Traditional Food -- Moon Cake

Moon cake
Moon cake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (Zhong Qiu Jie). Every year on the fifteenth day of the eighth month of the lunar calendar, when the moon is at its maximum brightness for the entire year, the Chinese celebrate "Zhong Qiu Jie".

A moon cake is a delicately stuffed round cake that is delicious and nice to look at. The cake is often given as a gift between family and friends during the festival to show greetings. A small cake is a carrier of good wishes between family members, the eagerness to join family reunion of those away from home and people's praying for happiness. Most moon cakes consist of a thin, tender pastry skin enveloping a sweet, dense filling, and may contain one or more whole salted egg yolks in their center as the symbol of the full moon. Very rarely, moon cakes are also served steamed or fried.

There is another moon cake call snow skin moon cakes or (ice skin moon cakes), they are a non-baked moon cake, which originated in Hong Kong. The crust of snow skin moon cake is made of glutinous rice which is frozen. The typical color of snow skin moon cakes is white and they are served cold, which is how it gets the name "snow skin". However, moon cakes may have other colors because of added flavors in their crusts. For example, if chocolate is added, the color of the crust might be brown.

Snow Skin moon cake

Emma Cai

References: 

http://img.chinaluxus.com/pic/trav/2013/09/11/20130911155143249.jpg

http://blogs.food24.com/butterfingersza/files/2012/10/mooncake-tax.jpg

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQaeUm6Fd5fqoq4nQLQZGdqmYRqZOBXbf6FxVK1l8eydn-EO0G0AqqVlu4gttau59lGVWAYjuaVOLFk60JL9JLq1sz-jz1kfbIs782PaMtJtBsqz7jukljCgYq5cEAT7_kgUVD6JikDUHq/s1600/Ice%20Cream%20Mooncake.jpg