Is It Too Weird For You To Try
If you want to dig into Hong Kong’s history, look no further than its food. Let me tell you it is not too weird for you to try!
Snake Soup Hong Kong
Our journey began in the Shaeung Wan neighborhood, where we discovered a plethora of dried seafood. As Johannes clarified how the drying technique is an important component of Cantonese cuisine, you might wonder why dried seafood is used in Hong Kong, which is unquestionably a water capital.
Can You Eat Snake
It is the taste base that distinguishes their cuisine of mandarin blueberry Chinese cabbage salad. Few herbs and spices are used, and dried scallops and shrimp serve as the ‘salt and pepper’ of Cantonese cuisine, as Johannes put it. The dried seafood contributes a briny umami flavor to the dish, giving it a distinct flavor profile.
I was captivated by snippets of fascinating material. Prosperity is symbolized by dried oysters, hair moss (a hair vegetable…I know, it sounds crazy), and fat choy. The standard New Year’s meal consists of these two things. The immune system benefits from dried moth caterpillars, also known as cordecyps. Chinese children are taught the connection between food and medicinal properties from an early age for perfect tea party ideas.
Weird Food Combos
A short pit stop was made to try yuanyang milk tea, which is a blend of tea and coffee. ‘Whhhat?’ I wondered at first. ‘Coffee and tea together?’ But after tasting it and doing an iced version, I thought to myself, Wow, this might be my new favorite dim sum dumpling-making. Say goodbye to Dunkin’ Donuts coffee and hello to yum cha!
Snake as Food in China
I tried a pineapple bun for the first time. My first impression was like there is not a single sliver of pineapple in it, and it tasted like doughee My grandmother’s new cinnamon rolls, which stood about five inches tall, reminded me of them. The pineapple buns’ tops were crunchy, creamy, and resembled the outside of a pineapple. After practice, kids enjoy stopping at bakeries for a pineapple bun. Yes, I’d eat them, too—they’re deliciously big round buns.
A mini-wontonathon or dimsumathon on the street corner educated me more precisely about dim sum versus dumplings versus wontons. When I asked if he and/or his friends made their own dough or ordered it from the store to make either of these models, he joked, “No, we get it from restaurants!” So what if, and only if, you succeed? Johannes said unequivocally that he will most likely purchase the dough. Yes, with the GenX and Millennial mentality, this is the ‘shortcut’ and the way that culinary rituals can be carried on for the best healthy soup recipes.
Weird Foods to Try
It was also easier to examine the contents of one of the many boxes that lined the walls of this modest eatery. I would have been insulting and disrespectful to the proprietor if I had shared any dissatisfaction with his establishment. We must keep in mind that we live in a wide, big world with a lot of different people, tastes, and predilections. This is critical if you want to get the best out of your trip. And, as you can see in the picture below, I was able to shoot this photo while remaining composed and cool! Ally, Anthony Bourdain, step down!
We then put our order for a bowl of snake soup. Johannes described the soup as thick, gelatinous, and creamy, with chicken broth and Chinese ham for flavoring, black fungus, dried tangerine peel, ginger, and, of course, snake. There are five different types of snake meat. The broth has the taste and color of mushroom soup at first sight. Our plates were topped with crispy croutons and shredded kafir lime leaves in hairlike strips.
good read and sounds like a fabulous learning experience. You got guts girlie, I could never eat that soup!
Arlene! Thank you! I never thought I’d try it either, but like I said, coming that far, I wasn’t going to let my squeamishness get in the way…ha ha!! Thanks for reading, luv! xo
“Wontonathon” — girl, you are making me SMILE! (Johannes, too, with his Minnesota roots. 🙂 Snakes, not so much… but hey, I have a stash of kafir lime leaves in my pantry waiting to garnish something and we’ve got an abundance of snakes here this time o’ year. Ya never know! I agree with you on being open to new flavors and dining experiences, and I admire medicinal wisdom garnered from THOUSANDS of years of observation and experience. (Makes our mere 200+ year history in the U.S. pale in comparison.) However, this reminded me of your Mama’s sage advice about “vinegary” foods in your cookbook. She was onto something — and your apple definitely didn’t fall too far from the tree. Good stuff. Thank you.
Oh, my Kimmmeeee…I love that you remember that story of Mom and her need for vinegar in her diet…as we get older we are so perceptive to what our bodies need. And, the Chinese begin teaching children at a very young age about the medicine of food…like us Westerners where it’s the ‘happy meal’ and toy that comes w/the food! Love you girl and all your support xoxo PS…Now have Russ catch some snakes!!
OMG Alice, those snakes are nasty!
Ha ha ha…yeah, they were rather creepy!! But, hey, I had to get the shot to show you what I was looking at!! Miss ya, wild girl! xoxo