So, I’ll just start out with some random delicious things I ate whilst visiting Hong Kong in February.
What is this fruit called? I had it in Hong Kong, and literally just by looking at it thought it resembled a bell. Lo and behold I googled ‘bell apple’ and it is indeed called by that name, but it has like a million other names: champoo, lembu, wax apple, love apple, royal apple, etc. It’s an interesting fruit that tastes a little bit like a not-sour star fruit mixed with a very bland watermelon mixed with a juicy pear without the pear taste. Haha it’s very difficult to explain, but it doesn’t really have a strong flavor and is quite refreshing because of its high water content.
胡萝卜means carrot and the last character is pronounced ‘fu'(3) and is fruit that has been pickled in sugar or honey and then dried. So basically, this is dried sweet carrot. If you’re in to sweet dried fruit, like raisins, cranberries, etc. than this will also be straight up your ally. But I’m not really a fan of overly sweet dried fruit, so I didn’t finish it. It was fun trying it though. I do really enjoy hawthorn-related dried fruit snacks though, because hawthorn is so tart the added sweetness compliments it.
When I went to Hong Kong, I discovered some grocery stores had a lot of Philippine snacks that I used to eat when I was little. I actually don’t fully remember whether it was Croley Foods Butter Cream Crackers in Ensaymada flavor that I used to eat, but the flavor of the snack really makes me nostalgic. It’s a thin buttery cracker that is very snappy, covered with white granulated sugar. How could it not taste good? Indeed, these crackers should not be consumed on a daily basis (processed white flour, sugar, butter…) but once in a while they’re a nice pairing with a hot cup of tea or coffee. The one’s above was in Ensaymada flavor, but I didn’t really taste a difference with the original flavored crackers.
The picture is really blurry, and usually I really don’t like to keep pictures such as this one, but sour mango sprinkled with chili salt is the number one most nostalgic food for me. The combination of sweet and sour is always a winner for me. My favorite candies as well are basically sour, sweet things like sour patch kids and war heads. The mango I had above wasn’t really authentic green mango that is quite hard and really so sour that it makes your teeth hurt (in a good way), but it was good and it reminded me of the good ol’ days.
Mmmh, almond cakes. Macau especially is known for its almond cakes (they can be found on the streets easily while walking through town), and they taste just like a firmer less-crumbly version of polvaron in the Philippines. They are a little dry, but they have a very toasty, nutty taste that I personally enjoy.
Corn bits! Another nostalgic treat from the Philippines. Deep fried corn bits, peas, cracker bits, and peanuts covered in batter. These corn bits were flavored liberally with garlic salt, making for a very savory delicious I-can’t-stop-eating-this kind of snack.
Another weird out-of-focus picture, but I had to post this because sugar-coated hawthorn skewers are one of my favorite snacks in the WORLD. Like I said, I enjoy the marriage of sweet and sour flavors; hawthorn is a very sour and tart fruit that is hard to enjoy on its own, but mixed with a sugar coating it’s like crack on a stick. Hawthorn on a stick is a very popular snack in China, and can be found alongside other fruit skewers like strawberries or grapes, but trust me these are the best.
Pork floss bun with double layer of sweet mayo; may sound a little weird to some but is actually very yummy. Pork floss is dried pork that has been shredded into a… floss. It is very popular in China and also Hong Kong, topped on congee, rice, bread, you name it. Since pork floss itself is a little dry, the sweet mayo really complimented it and served as a good topping for the bun. If you are visiting China, Taiwan, or Hong Kong, I recommend going into any good local bakery and trying something with pork floss- you won’t regret it!
This is a pretty short post compared to my previous ones, but I’ll be writing a longer post soon.
Until then! 🙂