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Post by machete on Dec 9, 2022 16:43:52 GMT
I want to have my chance to go Hong Kong for a holiday again after Covid is completely over and drink lai cha/milk tea and eat polo pao/pineapple bun and also egg waffle.
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Post by siuyiu on Dec 10, 2022 4:13:55 GMT
those are ok to start. but surely HK cuisine consists of more that milk tea and pineapple buns?
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Post by machete on Dec 11, 2022 13:20:00 GMT
those are ok to start. but surely HK cuisine consists of more that milk tea and pineapple buns? I only crave these three usually. Goose rice is not available locally.
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Post by kyc on Dec 11, 2022 13:32:03 GMT
those are ok to start. but surely HK cuisine consists of more that milk tea and pineapple buns? I only crave these three usually. Goose rice is not available locally. I've heard the wantan noodles are quite different from those in Malaysia and Singapore. You should try them.
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Post by machete on Dec 11, 2022 13:36:58 GMT
I only crave these three usually. Goose rice is not available locally. I've heard the wantan noodles are quite different from those in Malaysia and Singapore. You should try them. Ya.Got prawn dumpling. Locally 98% percent of the time you just get pork dumplings.
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Post by chefying on Dec 18, 2022 13:43:23 GMT
I've heard the wantan noodles are quite different from those in Malaysia and Singapore. You should try them. Ya.Got prawn dumpling. Locally 98% percent of the time you just get pork dumplings. I have eaten Wantan noodles from quite a few outlets in Hong Kong. Some are good, some not so good. I suppose much depends on where the stall sourced their noodles from. I evaluate wantan noodles from three perspectives - the noodle, the soup, and the wantan. I know many people in Malaysia and Singapore call the distinctive type of noodle served in this dish as wantan noodles. The proper term for it is pure egg noodles 全蛋面, but due to cost constraints, many places do not use pure egg noodles - it is bastardised with water and lye water/alkali water 碱水 / 枧水 . Once bastardised, it can no longer be called "pure egg noodles." I make this distinction because in Hong Kong, it is common to serve stewed beef noodles with "pure egg noodles". In any case, for me, the egg noodles (purity to be disputed) should be cooked al dente, is smooth, and should not taste of the lye / alkali water. I also expect the soup to be clear and fragrant with the sweet and fresh smell of prawn. Finally, my personal preference is for the wantan wrapping to be thin and smooth, and the filling should be generous. Whether is should have fresh prawns or not would very much depend on what is ordered (and the price charged accordingly). If it is predominantly pork, I would expect there to be some fat in the filling because lean minced pork tastes coarse. I do not think they have a "dry" version of wantan noodles in Hong Kong. I think this is very much Malaysia/Singapore variant. The "dry" version of the wantan mee is not served in a soup. Instead the noodles are coated in a thick sauce while the wantan is served in a separate bowl of soup.
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Post by siuyiu on Dec 18, 2022 19:43:59 GMT
i think they do have a "dry" version of wonton noodles in HK--"lo mein" and the sauce is usually oyster sauce. i don't like this type of wontons--i prefer the ones in soup.
according to a program i watched on YT that was a guangdong wonton noodle expert making the egg noodles, they use alkali water to make the egg noodle more elasticky/al dente. but you're supposed to let the noodles "age" (like beef) for at least two weeks. the alkali taste evaporates and just leaves the al dente texture. i think the noodles that still taste of alkali water did not get aged properly.
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