What are the must order desserts or dishes in a Hong Kong style tea restaurant?

Swan durian crisp, durian crisp has eaten a lot, but the swan-shaped durian crisp is the first time. Just looking at the shape has made people cute, the realistic swan holds its head high, as if it is chanting the goose goose goose, the song to the sky, the white hair floats in the green water, and the anthurium plucks the clear waves. Bite into the crispy skin, the plump durian filling overflows at once, and the rich durian aroma comes to the nose.

obviously has good looks, but it also depends on strength!

I prefer the old store [Hong Kong Kee] and recommend pineapple oil, which is delicious and convenient. Drinking tea flavor, originally in Hayashisaka, was relocated to JFC, and the environment is not only more elegant and spacious. Originally, the shop only had refreshments, but now there are a lot of delicious dishes such as roast meat and Cantonese cuisine, and the selection is more abundant.

I like the roast goose with crispy skin, the meat is fragrant and tender, the shrimp dumplings are 3 in a cage, the size is moderate, the rice noodles are a little different from other home tastes, and the durian crisp will not taste so strong and refreshing?

Xiamen people's favorite Hong Kong-style refreshments must be Chaofucheng Restaurant, although all kinds of Hong Kong-style refreshment shops are surging now, but Chaofucheng still has a good reputation and a solid position, which is not affected at all. The old taste, if you have nothing to say, it's just praise. Recommended dishes:

Shrimp dumplings, chicken feet, durian crisp, pigeon, shrimp dumplings, rice rolls, mango pudding, barbecued pork buns.

Po Kong Kee is based on Hong Kong-style cuisine, constantly innovating. Considering that there are more and more one-person dining phenomena now, there are five blessings in the store, truffles, bean sprouts, cordyceps flowers, original flavors, and white sugar cakes, which will bring you five different enjoyments at one time. Don't worry about one person, you won't be able to taste multiple flavors.

In addition to the five blessings, it is recommended to roast the pigeon, steamed pork ribs, and quicksand buns.

The Shrimp Dumpling Emperor is said to be one of the four kings of Hong Kong-style refreshments. The crystal clear skin hides a few large prawns. When eating, we must stuff it into our mouths and chew it in large gulps to enjoy the delicious pleasure brought to us by the shrimp dumpling king.

I have eaten so many pineapple oils, but only this one makes me feel the beauty of the word ice and fire. The freshly baked pineapple buns are still hot, and the thickly sliced butter is added to the ice, and the iced butter slowly dissolves in the passion of the bread. At this time, take a big bite, and the soft pineapple bun is blended with cold and sweet butter, which is absolutely delicious!

For the first time, because of a pineapple oil, I fell in love with a tea restaurant!

Recommended Eryu Tea Restaurant, located on the negative floor of Meisui Tiandi, No. 68 Tongji South Road. This is located in Jimei District outside the island, because it is relatively remote, I didn't have much hope, but I didn't expect it to be surprisingly delicious. I like shrimp dumplings and red sausage rolls the most.

In particular, I would like to recommend the barbecued pork Shuangpin, which is the most delicious barbecued pork I have ever eaten in Xiamen, which will not be too oily or too sweet. The amount is real, and the materials are conscientious.

Ginger ale and milk] Famous Hong Kong-style snacks, but extremely rare in Xiamen. Q smooth custard taste, strong ginger flavor, sweet with slightly spicy, very flavorful. This ginger ale also has the effect of warming the stomach and surface heat.

After work, he likes to go to this restaurant downstairs in the office, a bowl of beef brisket noodles in clear soup, simple and material, light and flavorful. In the wheel turning, a person who eats also has a person's sense of well-being. Originating in Hong Kong, consommé became popular in the nineties of the last century.

The so-called "clear soup" is not bland, but a broth made from beef bones and beef brisket, which is fresh and pleasant. The whole brisket is simmered over low heat, and it takes more than 10 hours to simmer to achieve a loose but not woody texture. It doesn't take a lot of culinary skills, but not every restaurant can make it.

It's the same at work, he is not the most clever and lively one, but doing things quietly is the most reassuring.

When it comes to Hong Kong food, wonton is not to be missed. A good wonton, the filling is very important, the minced meat should be fat, three and seven thin, cut and then chopped, and finally add the whole shrimp to ensure that the taste of the wonton is rich and layered.

Everyone's initial impression of Hong Kong-style curry may come from fish balls. Hong Kong-style curry is rich and mellow, but also restrained, whether it is spicy or spicy, it is not too high-profile, and it achieves a perfect harmony with the ingredients. With a serving of curry beef tendon balls, one person can eat several bowls of rice.