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9. Fake Shark Fin Soup

碗仔翅(仿鱼翅汤羹)

In the past, a lot of hawkers used shark meat leftovers from restaurants as principle material of this snack. Nowadays, shark fin has been replaced by vermicelli as the main ingredient of this snack, hence the ‘Fake' added in front of the name.

在过去,许多小贩都用餐厅剩下的鲨鱼肉作为这道小吃的主要食材。如今,鱼翅被换成粉丝,因此名为“仿鱼翅汤羹”。

Mushrooms, black fungus, pork, and some other ingredients are added as the soup boils. Several seasonings are provided to accompany the meat, typically pepper, Zhejiang vinegar and sesame oil.

香菇、黑木耳、猪肉和其他配料被加入汤中一起煮。在猪肉中会加入几种调料,通常是辣椒、浙醋和芝麻油。

Fake shark fin soup was widespread at Mosque Street in the 1980s. As one of the street snacks, Fake Shark Fin Soup used to be served in small bowls and sold by vendors along the streets; hence it obtained another name “Shark's Fin in Bowls".

仿鱼翅汤羹上世纪80年代在摩士街很常见。作为街头小吃之一,小贩将仿鱼翅汤羹盛在小碗中沿街叫卖,因此又得名“碗仔翅”。

10. Rickshaw Noodles

车仔面

The so-called Rickshaw Noodles are a kind of fast food, really good value for money, and popular with the Hong Kong people since the 1960's.

所谓的“车仔面”是一种性价比很高的快餐,自上世纪60年代以来就很受香港人的欢迎。

They are instant noodles with a variety of other ingredients such as hogskin, fish balls, sirloin, and carrots, with soup and sauces. Due to the variety of ingredients, they come in many flavors and the price range is wide.

车仔面是在方便面中加入猪皮、鱼丸、牛里脊肉、胡萝卜,还有汤和酱料。因为配料各有不同,所以车仔面的口味和价格也不同。

In the past, vendors always sold this food in street corners from wooden carts, which is where Rickshaw Noodles obtained its name. Even today, Rickshaw Noodles is still very popular in Hong Kong, even though selling in street corners has become a thing of the past and modern shops have taken over.

在过去,小贩们总在街角用木制手推车售卖这种小吃,车仔面由此得名。即使在今天,车仔面在香港依然很受欢迎,不过街头叫卖已经成为过去,如今车仔面都是在现代店铺中出售了。

11. Eggplant with Minced Pork

肉末茄子

Eggplant with minced pork is a Sichuan dish, but is widely served in Hong Kong restaurants. The eggplant is cut into slices and fried with cucumbers. Then minced pork is added and fried with broadbean paste and seasonings, such as red peppers, ginger, garlic, sugar, salt, and soy sauce.

肉末茄子是一道四川菜,但在香港饭店中普遍都供应。茄子被切成片,和黄瓜一起炒。然后加入肉末、豆瓣酱和其他调料,如红辣椒、姜、蒜、糖、盐和酱油一起炒。

The special feature is that everything is boiled in a clay pot for a while, making the strong flavor of the minced pork come out.

这道菜的特色在于将所有的配料都放在陶罐里炖煮,让肉末的浓烈味道散发出来。

12. Sago Mix

西米露

Sago Mix is a traditional dessert popular in Hong Kong. Its main ingredients are Sago (similar to tapioca) and a variety of seasonal fruits. The sweet and sour taste of fruits, combined with milky fragrance and chewiness of sago, makes Sago Mix a top choice in the summer.

西米露是香港很受欢迎的一道传统甜点。它的主要配料是西米(和木薯淀粉类似)和几种时令水果。水果的甜味和酸味,加上西米的奶香和嚼劲,让西米露成为夏日首选甜点。

Many places sell Sago Mix, but Xuliushan (a sweet shop), with a history over 40 years, is the best of all.

许多地方都卖西米露,但是拥有40年历史的许留山甜品店的西米露是最美味的。

13. Hong Kong-Style Milk Tea

港式奶茶

Hong Kong-style milk tea is a popular part of many Hong Kong people's daily life, typically served as part of afternoon tea.

港式奶茶是许多香港人日常生活的组成部分,通常是他们下午茶的一部分。

Hong Kong-style milk tea consists of Ceylon black tea, evaporated milk and sugar, the tea at the bottom and evaporated milk on top. Hong Kong people like to say that in a cup of superior milk tea the taste of milk should be stronger than the tea. Different ingredients and cooking methods produce various flavors.

港式奶茶的配料包括锡兰红茶、炼乳和糖,茶在下面,炼乳在上面。香港人喜欢说,一杯上乘的奶茶,奶味应该比茶味更浓厚。不同的配料和烹调方法会产生不同的口味。

By and large, milk tea is standard fare in Hong Kong-style Western restaurants and Cha Chaan Teng, as well as Hong Kong's historic Dai Pai Dong (a Hong Kong-style outside restaurant). Nowadays, Hong Kong-style milk tea has become a symbol of Hong Kong culture. In Hong Kong films actors frequently mention it in dialogues.

总体来说,奶茶是港式西餐厅、茶餐厅和香港大排档的标配。如今,港式奶茶已成为香港文化的一个象征。在香港电影中,演员会在对话中时不时地提到奶茶。

Lan Fong Yuen (a Hong Kong-style Cha Chaan Teng), situated in Central, is famous for its original Hong Kong-style milk tea and has a history of over 50 years.

以原味港式奶茶闻名的兰芳园茶餐厅位于香港中环,拥有超过50年的历史。

14. Pineapple Bread

菠萝包

Pineapple Bread is a sweet bread originating in Hong Kong, very popular, and found in nearly every bakery.

菠萝包是源于香港的一种甜味面包。这种面包很受欢迎,几乎每家面包店都有菠萝包。

The surface of the bread looks like a pineapple, hence the name, but the traditional variety doesn't actually contain pineapple. A mixture of sugar, eggs, flour, and lard form a crisp surface with soft bread underneath, and it's best eaten when hot.

这种面包的表面看上去像菠萝,因此得名。但传统菠萝包并不含菠萝,而是用糖、鸡蛋、面粉、猪油制成,表面酥脆,内里绵软,菠萝包要趁热吃才最好。

文章来源:中国日报英语点津

图片来源:高品图像

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