The development of street food in Hong Kong has been growing from the beginning of the 19th century. Hong Kong has started roadside stalls, all of which are required for subsistence and catering to the needs of the lower estates. As for the street snack stalls, To the early 60s the most vigorous development, the sale of a wide variety of snacks and cheap, so popular, after the health problem by the government gradually get rid of these roadside stalls began to enter the store to maintain business, although no longer in the road Side of the "carts", but the sale of food is still the streets of the snacks sold, so very popular.
**Simmer sweet potato**
In the past, the Chinese village often put the sweet potatoes into the stove, with just extinguished the firewood ash stove to simmer cooked. Hong Kong forty or fifties street simmer sweet potato is also a firewood on the large iron bucket simmer, then use the fire more durable carbon replaced.
Fried chestnuts are the streets of Tianjin snacks, fifty or sixties many northerners south to Hong Kong, fried chestnuts will be spread to Hong Kong. Today's fried chestnuts have been slowly replaced by the machine. Rare Mong Kok still hand fried chestnut. The benefits of hand-fried chestnuts are more loose, not the drums fried chestnut-like dry dead. Fried chestnuts from time to time jitter blowing, so that the shell heat to disperse, and then under the wok fried only Ganxiang pine. Another trick is to add fried chestnuts when the sugar, sugar as a protective film, chestnuts will not burst mouth. With the chestnut is produced in Qingdao, better varieties, set incense, loose, pink, sweet in one.
Origin / manufacturing method
Origin of Hong Kong handmade