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when you go to Hong Kong we're very
proud of our food culture here everyone
will tell you like oh this is the best
place for one time noodles for a
distance the best place for beef brisket
for you very like almost a little bit
possessive about it when we like to line
up for food and we associate food with
people it's just part of our culture
identity and we love to eat and we're
pretty damn proud of that Chinese food
is more than just stir fries noodles and
dumplings I'm Clarissa and I'm taking
you on a journey through China to try
authentic Chinese food region by region
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my name is Ashley and I'm the founder of
Hong Kong food crawlers because it would
be impossible to find lunch without
professional guidance I secured the
services of the spoke food guide Ashley
so I was born and raised in Hong Kong
and I also study in the UK and Canada
when I was young I used to go to the
market with my mom a lot especially
after school or she'll get her groceries
for the day
so in Hong Kong very typical for people
to buy groceries on a daily basis the
first one to two floors is usually just
for buying groceries so the veggies the
fruits the butcher's the seafood and
then upstairs we have the food court
the reason why locals really like those
restaurant is because is so cheap honest
affordable and people who run the food
business there they've been doing that
their whole life for breakfast I really
like to go to Sookie because
Sookie its menu is basically a classic
Hong Kong diner menu what I usually have
is Hong Kong style french toast
in the middle of the toast they put a
layer of the kaya jam which is a coconut
milk spread on a hot day I like to have
the preserve salted line with 7up the
lime is preserved in a jar of just salt
and lime in Hong Kong one of the most
staple classic drinks is called Hong
Kong milk tea it's also called nighta in
Cantonese but if you added with
condensed milk is called Tata I would
say back in the days people are very
simple in Hong Kong is all about going
to the diner and people are more easily
satisfied back in the days versus now I
feel like a lot of younger generation
kind of prefer something that's more
Instagram about for lunch I like to go
to a fun gay all they sell is beef
brisket
I usually have the beef brisket with
rice noodles the essence of this dish I
would say it is the broth of the noodles
because their beef brisket is so fresh
and the flavor is so nice as the broth
is very condensed you can actually drink
it the old diners these days is not as
popular as it used to be and she's
really sad because a lot of the times
the owners are getting older they don't
have anyone to take care of their
business
this kind of restaurant the outdoor
restaurant is is a dying breed in Hong
Kong because the government started
taking the licenses back in 1970s they
realized oh is heading a little bit too
out of control there's too many of these
outdoor restaurants so type Python in
Cantonese translated it means big
licensed all type I means fake license
the restaurants license that we're
giving out by the government to the
restaurant owners is as literally as a
piece of paper that is as big as your
face at that height on the tables and
the kitchen are out on the street so the
one that I really like is called almond
son current owner who hacker license is
a granny who's around 86 years old
she still goes to the restaurant to
check on you know how her son and four
grandkids are like running the
restaurants and making sure everything
is good so I the classic fat Python they
would have clay pots with eggplants and
stir-fry clams with black bean sauce and
onions the salted calamari is a good one
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Hong Kong used to be a fishing village
and you know people in Hong Kong grew up
eating seafood I'm really hoping that
our traditional food culture can survive
even though it's a little bit hard but I
do see some hope right now we really
need like younger people to join the
film industry but unfortunately if you
like there's a stigma about making food
in Hong Kong in certain ways for me my
with my work and Hong Kong food crawlers
I want to preserve their stories and the
flavours of their food through my food
tours even for me I tell my guys like if
you come out in ten years
this might not be here anymore up next
our reporter Venus will go to dim sum
school in Hong Kong and learn how to
make rice noodle rolls from scratch
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you
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