5 (Exotic) Street Foods In Hong Kong

In a previous blog post, we talked about 5 must-try street foods for anyone visiting Hong Kong (read here: 5 Street Foods You Can't Miss in Hong Kong). Yet, Hong Kong's vibrant and dynamic food culture surely has more than just that to offer! Today, we would like to talk about some of the more "interesting" and "adventurous" street foods that are also widely popular among Hong Kongers!

1. Snake Soup

Snake soup is considered a "delicacy" in southern China, especially among the older generations in Hong Kong. The snake meat is hand-shredded carefully and then braised in a savory broth made with snake bones, chicken, sun-dried tangerine peels, and a handful of other Chinese herbs for hours. We usually eat snake soup during the Winter, as we believe it can prevent flu, and promote longevity. It is best enjoyed with a dash of red vinegar, kaffir lime leaves (limey and slightly bitter), and some deep-fried wonton crisps (our childhood favorite when visiting a snake soup shop!).

2. Stinky Tofu

You are reading it correctly; we are talking about tofu that stinks. Hong Kongers' relationship with Stinky Tofu is interesting - you either LOVE it, or NEVER touch it. We think it's a similar situation to the French blue cheese! The distinctive "stinky" smell of the tofu actually comes from the fermentation process, after being marinated inside a brine made with fermented milk, vegetables and even meat. Deep-fried and typically served with hoi sin or chili sauce (to neutralize the pungent aroma), these golden tofu cubes are crispy on the outside and surprisingly flavorful on the inside.

3. Deep-Fried Pork Intestines

Anything deep-fried can't be too bad, right? I guess the same applies to the deep-fried pork intestines loved by so many Hong Kongers. The intestines are first thoroughly cleaned to remove any impurities (if you know what we are referring to), then marinated with spices and soy sauce to enrich their flavor, and deep-fried until golden brown when ordered. The outer layer is crispy, with a texture similar to perfectly fried bacon, while the intestines inside remain moist and slightly chewy. Don't forget to squeeze a little bit of hoi sin sauce (sweet and tangy) or mustard before enjoying it!

4. Soy-Braised Cuttlefish and Octopus

It is probably a lesser-known Hong Kong street food to visitors, yet it has gained immense popularity among the locals (especially the younger generations) in recent years. With a bright orange color, the cuttlefish and octopus are cooked just until tender, then marinated in a mixture of soy sauce, sugar, and spices to soak up the flavors.

Unlike most street foods in Hong Kong, it is usually served cold, and we love to top it with a bit of hoi sin sauce and mustard (this duo again!). How to tell if it's done right? It should be fragrant, tender, and a little bit chewy.

5. Turtle Jelly

First, there was the snake. Then, there were pig intestines, and now turtles?

Traditionally, this dark brown, almost black turtle jelly is made with turtle shells (especially those of the golden coin turtles) and various Chinese herbs. Influenced by Traditional Chinese Medicine (TCM), we believe that turtle jelly has a "cooling" effect on our "inner bodily heat," which usually causes the outbreak of pimples or bad breath.

However, as golden coin turtles are an endangered species and costly, most turtle jelly you find these days DOES NOT really contain turtles anymore. It is more like a dessert with a mixture of Chinese herbs, and you can enjoy it either hot or cold, and optionally with some honey to offset the bitterness or herby flavor.