Hong Kong Snacks Post

Hong Kong is THE place for eats and thus a food blogger's delight. But my favorite by far, are the snacks it offers. Here's a favorite from my childhood: gai dan zai (egg deliciousness - more like egg waffle balls or something). I remember getting these after school everyday as I took the bus.

Typical snack bar on corner of a busy street in Tsim Sha Tsui (Kowloon)

Here are the delicious egg treat makers.

Pour in the batter.

TADA! Delicious, warm, toasty egg snacks. Waffle like bread on the inside and a thin crispy crust on the outside.

More snacks for your viewing delight:


And next door, a drink stand of every flavor imaginable - ALL 100%!


Ranging from tomato juice to cucumber juice to watermelon juice to apple juice...

The machinery

An American Thanksgiving in Changsha

Sweet potato croquettes

Cranberry sauce in a can, from the States!

Roasted tomato soup

Roasted carrots and potatoes

Hunan dish of the night

Salad

Mashed potatoes

Stuffing

Pumpkin risotto

Turkey substitute - spicy Hunan chicken

Green beans

Desserts - Sweet potato and apple deliciousness

Pumpkin something

(Not shown because I was eating instead of taking pictures: delicious persimmon pudding, banana bread pudding)

I lied. We do in fact, have a picture of BANANA BREAD PUDDING



and of course, some good old wine

Guangzhou Post: Dimsum

Turnip cake

Dumplings with carrots, vermicelli and other greens

Greasy and delicious pancake creation

Cha Siu Bao (Pork Dumplings)

There was more but I was too busy eating to take pictures. Cheers!

Sichuan Post 2 - Making Baozi with Grandma Gao

Two weeks ago, I visited lovely Sichuan villagers I befriended two years ago, one of them being Grandma Gao, who is a fantastic cook. Here are some delicious baozi she made!

Get baozi bread mix ready (probably made of flour, water)

Roll it up into dough

Put ground meat into balls of dough

Twist the dough balls up to close them up

Line them up in a steamer like so

Steam for about 15~20 minutes

Baozi!

Here is something else delicious she made (I have no idea what they're called, but they are distant relatives of the baozi)

Roll out the dough and spread a mixture for inside (made up sesame and some other forms of deliciousness)

Roll everything up

Cut rolled up dough into slices, and steam!

Tada!

Sichuan Post - Sichuan Hotpot

First off, I may love Chinese food, but let me just say, especially post-November 4, 2008, I am very proud to be an American.

Now on to food.

Sichuan (my favorite province) is best known for its spicy hotpot. Sichuan spiciness and Hunan spiciness are different, in that Hunan is "la" and Sichuan is "ma." "La" is what your tongue would feel after eating a couple red peppers or two, while "ma" describes a tongue and mouth-numbing experience.

You dip all your foods in this sesame oil with additions of oyster sauce, garlic and cilantro (you add however much you want yourself)

Oyster sauce

Cilantro and green onion

Super long chopsticks to help fish out what you're cooking in the pot

Beef

Cow tripe

Eel

Lotus root

Tofu skins

Noodles

Broccoli and potato (second shelf) as well

If you want things to be spicy, you cook your food in here.

If you are in need of a break from spiciness, you cook your food in here. Notice that this part is significantly smaller.

The End!