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  • Yeah, 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 ton noodles or just the best place for beef brisket.

  • Oh, that's 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 cultural identity on We love to eat and were pretty damn proud of that.

  • Yeah, Chinese food is more than just stir fries, noodles and dumplings.

  • I'm Claressa and I'm taking you on a journey through China to try authentic Chinese food region by region.

  • My name is Ashley.

  • You and I'm the founder of Hong Kong Food Crawlers, because it would be impossible to find lunch without professional guidance.

  • I've secured the services of the spoke food guide Ashley Ba.

  • 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.

  • She'll get her groceries for the day, so in Hong Kong is very typical for people to buy groceries on a daily basis.

  • The first 1 to 2 floors is usually just for buying grocery, so the veggies, fruits, butchers the seafood on.

  • Then upstairs, we have the food court, the reason why locals really like those restaurants because it's so cheap on its affordable on people who run the food business there.

  • They've been doing that their whole life for breakfast.

  • I really like to go to Sochi because Sochi Menu is basically a classic Hong Kong diner menu.

  • What?

  • I usually have ISS Hong Kong style French toes in the middle of the toes.

  • They put a layer of the Kaya gem, which is a coconut milk spread on a hot day.

  • I like to have to preserve salt.

  • It line with seven up.

  • A lime is preserved in a jar of just salt and line.

  • In Hong Kong, one of the most staple classic drinks is called Hong Kong Milk Tea, uh, also called Lyta in Cantonese.

  • But if you add it with condensed milk is called Todd out, I will 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 the younger generation kind of prefer something that's more instagram a ball for lunch.

  • I like to go Thio Kwon jae.

  • All they sell is beef brisket.

  • E 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 on.

  • The flavor is so nice is the broth is very condensed.

  • You can actually drink it.

  • The old diners thesis is not as popular as they used to be.

  • It's just really sad because a lot of the times the owners are getting older.

  • They don't have anyone to take care of their business.

  • You're talking to people, things kind of restaurant.

  • The outdoor restaurant is, uh, is a dying breed in Hong Kong.

  • Because the government started, um, taking the licenses back in 19 seventies, they realized, oh is getting a little bit too out of control.

  • There's too many of these outdoor restaurants, so type I don in Cantonese translated, it means big, licensed, all type I means baked 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, a type I don.

  • The tables and the kitchen are on the street, so the one that I really like it's called Manson current owner who have the license is a granny who's around 86 years old, Booth to the restaurant to check on.

  • You know how her son and her grandkids air like running the restaurants and making sure everything is good.

  • So at the classic Dai Pai dong, they would have, um, clay pots with pick plants and store fried clams with black bean sauce and onions.

  • Salt a calamari is a good one.

  • 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, Um, 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 food 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 at Hong Kong food crawlers.

  • I want to preserve their stories and the flavors of their food for my food tours, even for me, I tell my guys like if you come back in 10 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 E right?

Yeah, When you go to Hong Kong, we're very proud of our food culture.

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