Top Ten Hong Kong Dishes (#5-1)

Top Ten Hong Kong Dishes (#5-1)chicken feet
Our countdown of the top ten dishes any visitor to or, indeed, resident in Hong Kong simply must try, concludes with the top 5.
5. Swiss Chicken Wings You may wonder why this incredibly popular Cantonese dish, with its curious, moreish blend of saltiness, sweetness and subtle spice, came to be deemed ‘Swiss'. Legend has it that it came from a miscommunication between an English speaking customer and a Hong Kong waiter many decades ago. The customer wished to know the name of the dish; the waiter thought he wanted to know where the chicken meat came from. The rest is history.
4. Egg Tart As with much of the dessert food popular in Hong Kong, the delicious Egg Tart has its roots in British tea time treats. Custard Tart, regularly enjoyed with afternoon tea by the colonialists, eventually evolved into this much richer flavoured local delicacy. There are two common versions you will find in HK. One is a flaky, puff pastry creation, the other a stout, hardy short bread.
3. Roast Pigeon Pigeon is massively popular across Asia and in Hong Kong things are no different. Here you can find pigeon roasted in a potent cocktail of rice wine, soy and star anise. It's a gorgeously crispy, succulent and full flavoured sensation.
2. Snake Soup If you are new to Asian cooking you might be go a little green at the thought of eating snake. Once you try a broth made from snake meat from an authentic Hong Kong restaurant, however, your mind will quickly change. For a good, hearty helping of snake soup is not just delicious. It's also extremely good for you, being prescribed down the centuries by local physicians as a good way to fortify your natural defences against all kinds of complaints. There are a few varieties, one of the most popular being a mix of snake, pork, mushroom and ginger.
1. Chicken Feet Another dish whose name might make newcomers hesitant but whose taste will quickly change their minds. Generally, chicken feet come deep fried in black bean sauce after being deep fried. This lends the meat a really soft, melty texture unlike any other part of the bird. An absolute one off taste, epitomising the one-of-a-kind Hong Kong buzz!
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