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WEB ANNOUNCE:

Delicate Hong Kong -- etc of seafood, early tea

From;  Author:Stand originally Position:home>Eating in Hong Kong>

Delicate Hong Kong -- etc of seafood, early tea

Hong Kong person likes night life, a lot of wine shop leave very late.

Had not eaten the seafood of Dalian, but many introductions see on the net, believe the seafood with Hong Kong has very big difference on breed.

Although Hong Kong relies on the sea, but itself does not produce seafood, its seafood is imported from abroad mostly. The Canada that eats this in harbor like me gives birth to oyster, the likelihood is how I had not eaten seafood in Shanghai, had eaten only " pediatric " scallop, when putting the unripe oyster that resembles small washbasin size before when the clerk, I was frightened indeed jump, the knife and fork in the hand does not know how cut this big guy. Unripe oyster flesh is delicious and clinking, add with Cheese a cook, butyric flavor is dye-in-the-wood. Eat one whole unripe oyster, my stomach is maintained half space, the figure of unripe oyster carapace is very nice, there is streak of gorgeous purpose black on housing, wash clean be being put on the desk is need not the handicraft that any decorating. Hinder regrettablly at feelings (the relative that asks me to eat is in aside) , I can look at a clerk to accept empty case helplessly only.

Fim itself insipidity, add in chicken broth to boil ability to be able to feel together its delicate, if be boiled with proboscis mussel,be in to did not have a word to say more. Fim boils the appearance in soup to resemble fine pink a bit, one belt of Guangdong likes to boil fim a few softlier, and Shanghai area likes to be boiled a few more forcedly. The fim of Hong Kong believes to be boiled is to slant soft, I am bitten go up feel to have interest of a pliable but strong, put in the mouth to be changed again however. Perhaps be fim is delicious covered proboscis mussel, I fail to taste a Shang Li actually which thing is proboscis mussel, for nothing regrettablly this mussel, the things buried with the dead that made fim.

Hong Kong's famousest seafood -- grouper, look such nevertheless also in me, likelihood taste bud already was given birth to by Canada the delicious place of oyster and fim covered, the flavour of the grouper flavour in my mouth and general weever is about the same.