Crab porridge isn’t made with just water crab — it combines the essence of three types of crabs: water crab, dungeness crab, and mud crab, then pairs them with specially prepared oyster porridge to enrich the flavor. All the crabs used are locally sourced, as Macau’s crabs grow in the brackish waters where freshwater meets seawater, giving them a sweet and delicious taste with tender, succulent meat. The crabs in the porridge are cut into large chunks, which helps…
Golden Coin Cake is primarily made of eggs, flour, butter, and sugar. There are two types of Golden Coin Cake: “with egg” and “less egg.” The “less egg” version is made with more flour, fewer egg yolks, and no egg whites at all. It requires more kneading effort and higher production costs, but the result is a Golden Coin Cake that is especially...
The Macanese pork chop bun is essentially a Chinese-style fried pork chop sandwich. It features premium pork chops as the filling, cooked using the chef’s secret recipe—especially notable for blending the non-greasy texture of tomatoes with the sweet freshness of iceberg lettuce, all tied together with delicious salad dressing to create a bun with an unmistakably Macanese flavor. Recommendation: Tai Lei Loi Kei Coffee Shop. Address: 18 Praia de Baía, Taipa...
The so-called bamboo poles hand-pulled noodles refer to the process where the noodle maker sits on a thick bamboo pole and repeatedly pounds the dough for two hours to develop its elasticity. This results in thin noodles that absorb flavors exceptionally well when paired with broth. The traditional way to enjoy them is as dry noodles, sprinkled with shrimp roe and spices, served with a bowl of rich, salty shrimp soup. The shrimp soup can be sipped on its own or mixed into the noodles…
Portuguese egg tarts, also known as Portuguese cream tarts or caramel macchiato egg tarts, are called "Portuguese tarts" in Hong Kong and Macau. They are a type of small, buttery flaky pastry tart, belonging to the egg tart family, characterized by their charred surface (which is caramelized sugar from overheating). Portuguese egg tarts are the most famous among Macanese snacks. The tart base features a crispy, flaky layer...
African Chicken is a local delicacy in Macau, introduced to the region by the Portuguese from Mozambique in Africa (some say Angola), and later refined by local chefs to become a unique Macanese version of the dish. African Chicken is a standard item in Portuguese cuisine. Traditional Portuguese-style African Chicken tends to be rather dry, whereas...
Dou Lao, also known as "Dou Lao" (a homophone meaning "to scoop up luck"), implies scooping up good fortune and just seeking a bit of auspiciousness. For example, Macau Golden Broth Dou Lao has me quite tempted. Dou Lao — originating in Hong Kong and Macau, also referred to as Hong Kong-style hot pot, is a homophone for "dou lao" (scoop up), symbolizing scooping up blessings, wealth, and luck; family ties, friendships, and love are all encompassed in one scoop…
As you can see, the dried meats come from either pork or beef—each piece is golden, glistening with oil, crispy and slightly charred. The vendors are also very particular about the quality grading of the meat, so at first glance, visitors really don’t know which one to choose. Want the pork belly? The whole piece of sirloin? The pig’s head? Might as well get one of each—that way, no worries, haha. Worth it…
Agar jelly is a dessert, known in Taiwan as "caiyen" or "agar pudding." It has a cool, smooth texture and is a refreshing snack in summer. In recent years, agar jelly has become one of Macau's famous local treats, with "Mok Yee Kee" in Taipa being the most well-known. As the shop is located in a popular tourist spot, many visitors enjoy it as a dessert after meals. The shop’s most…
Guangzhou’s famous Chicken Biscuit, originally named “Xiaofeng Biscuit,” is said to have been created by a female worker named Xiaofeng from a wealthy Wu family in Guangzhou’s Xiguan district during the Xianfeng era of the Qing Dynasty. It only became a renowned biscuit half a century later when the Chengzhu Teahouse in Guangzhou’s Henan district, facing unsold Mid-Autumn mooncakes, had its pastry chefs improvise by using mooncake ingredients prepared in the style of Xiaofeng Biscuit…
Grouper can be said to be the representative of Hong Kong seafood and is the most renowned type of saltwater fish produced in Hong Kong. The appearance of grouper is similar to that of the mandarin fish. There are many different varieties of grouper, the most common being the leopard coral grouper, red grouper, squirrelfish grouper, brown-marbled grouper, and mouse grouper. Among these, the mouse grouper is the most precious. Grouper has plenty of flesh and few bones, with a delicious taste...
Wife Cake Legend has it that there was once a devoted couple. The wife willingly sold herself to pay for her father-in-law’s medical treatment. Her husband, devastated by her loss, didn’t lose hope. He dedicated himself to creating an extraordinarily delicious pastry, which he eventually sold to earn enough money to redeem his wife. The couple reunited and lived happily ever after. The recipe for this delightful treat has been passed down through generations and is now known as “Wife Cake.” Who would have thought such a small...
I remember many years ago, when I ate corn on the cob in the northern mainland, it struck me as bland and tasteless. Yet it’s precisely this kind of corn cob that has now sparked a fiery craze in Hong Kong’s snack market. On the streets and alleys of Mong Kok, there’s always a steaming hot corn stall that never seems to run out of business. Foodies say: the corn frenzy…
Hong Kong is a major international jewelry hub, home to numerous jewelry stores with dazzling displays of gold ornaments in their windows. All pieces come with reliable purity guarantees, ensuring authenticity and exceptional craftsmanship. The selection includes both traditional and contemporary designs. When purchasing gold jewelry in Hong Kong, you don’t have to pay customs duties or sales tax, making the prices exceptionally affordable. On Hong Kong Island, Yee Wo Street in Causeway Bay and…
Hong Kong people generally do not have a strong preference for glutinous rice, so the New Year cakes steamed during the festive season—whether sweet or savory—are always primarily made from non-glutinous rice flour, sometimes mixed with a small amount of glutinous rice flour, but rarely made entirely from glutinous rice flour. Instead of using bamboo steamers, these cakes are steamed in copper or tin-plated cake pans, with each pan holding one layer. The proportions of ingredients and the length of steaming time are all...
Pearls can be categorized by origin into Western pearls, Eastern pearls, and Southern pearls, with the saying that “Western pearls are inferior to Eastern pearls, and Eastern pearls are inferior to Southern pearls.” The pearls produced in the Beibu Gulf region of China belong to the “Southern pearls,” and they are also found in the waters near Hong Kong. Southern pearls are large, perfectly round, have thick nacre layers, tender pink hues, and are dazzlingly lustrous. Historical records state…
【Features】 The finished product is white as jade, green as emerald, refreshing to the eye, salty, fresh, smooth and tender. Paired with aromatic vinegar, it has a unique flavor. 【Ingredients】 200g shrimp meat, 2 egg whites, 100g green leaves, 5g salt, 100g pork fat, 15g cooking wine, 0.5g MSG, 5g dry starch, 50g aromatic vinegar,…
Origin: Hong Kong, China. Overview: The crabs commonly found in the markets of Hong Kong include two types: gland crabs and flower crabs. There is also a type looked down upon as "water crab." They are all freshwater crabs.…
Although Hong Kong is known as a shopping paradise, offering a collection of world-renowned brands, there aren't many truly native specialties. One that qualifies is a type of incense made from local agarwood trees—the smoke emitted when this fragrant wood is burned is particularly aromatic. The agarwood trees grow along the coasts of Guangdong and in northern Vietnam, with counties such as Dongguan and Xin…
Chi Kee Wonton Noodle Stall was an individually operated food stall that gained fame across Guangdong, Hong Kong, and Macau in the 1930s. It often set up shop in the evenings at San Shing Shek in Liwan. The owner, known as Ah Chi, became highly popular for selling round-eye wontons with hair-like noodles (noodles as fine as hair moss). Thanks to the use of authentic ingredients and meticulous preparation, the noodles were springy and refreshing, while the wontons were excellent in both color and flavor. Its fame...