User talk:Re-imaginigenglish
Snacks in Cheung Chau[edit]
Cheung Chau, an outlying island, attracts lots of local and foreign tourists. There are four famous snacks, Mango Mochi, Cheung Chau Big Fish Ball, Cheung Chau Potato Chip and Fried Ice Cream.
Mango Mochi[edit]
Mango Mochi is a dessert that a piece of mango is wrapped inside the glutinous rice flour.[1]It is a well-known dessert in Cheung Chau because of its size and juiciness of the mango filling when comparing with the ones sold in urban areas of Hong Kong. Each mango mochi has the size of a palm.
Mango mochi can be found in most of the dessert shops in Cheung Chau. Even though they sell the same kind of dessert, the quality and ingredients differs. Some use the black glutinous flour to make the wrappings instead of the white one, which is more commonly used. Furthermore, several variations of mango mochis can be found as well. Mochis with durian or red bean paste stuffing are sold. In some shops, customers can choose to purchase the “normal” or “palm” sized mochis.
Recently, the signature mango mochis are no longer sold in Cheung Chau exclusively since there are shops setting up in Yau Ma Tei, Mong Kok and Kowloon Bay which all claim to sell the authentic Cheung-Chau-style mochis.[2] The proximity of these shops makes it easier for people to enjoy this dessert.
Cheung Chau Big Fish ball[edit]
Among all the Cheung Chau snacks, Cheung Chau big fish ball is the most famous one. Cheng Chau big fish ball is larger than other fish balls are seen in stalls. It is bouncy in texture with a taste of fish.[3]The big fish balls are only made by conger-pike eel or flathead grey mullet. Fish other than conger-pike eel and flathead grey mullet will not be used so that the quality of the fish balls can be ensured.
There are several kinds of sauces provided. They include the fresh(original), satay, spicy, curry, pepper salt, sweet soy sauce, green curry, plum sauce and black pepper.
The process of making a big fishball is complicated.[4]Firstly, flesh and fishbone of the fish will be separated by hand. Secondly, the flesh will be minced by a blender and then stirred into fish gelatin in a bucket. The process of turning the minced flesh into fish gelatin will produce heat, ice will be added into the bucket in order to lower the temperature so that fish gelatin will not be boiled. Seasonings like salt, sesame oil and pepper will be added into the fish gelatin to make it more flavorsome. The fish gelatin is finished after stirring for around one hour. It will then be sliced into fish balls by machine and dip into warm water till they become a little bit hard. The last step is to fry them. A Cheng Chau big fish ball is then made.
Cheung Chau Potato Chips[edit]
Other than Cheung Chau Big Fish Ball, Cheung Chau Potato chips could represent Cheung Chau very well. It is recommended by different Hong Kong local websites such as ‘OpenRice’[5]and ‘Weekend Magazine’[6].People usually buy packages of potato chips from the supermarkets. And each piece of potato chips have already seasoned. But Cheung Chau Potato Chips are different from them. What makes it special is the appearance and eating style. Once you order them, the shop owner will make it immediately in order to keep it fresh and crispy. There are seven kinds of flavor for seasoning, including salt, ‘red spicy’ (Chinese translation which means it is very spicy), onion, curry, seaweed, chocolate and Cheung Chau powder. Since the powder is made from seafood, it is called Cheung Chau powder. Customers can sprinkle different flavors of powder on the potato chips. The potato chips are held by a long skewer and in the shape of spiral. It is nearly half meter long.
Fried Ice Cream[edit]
The fried ice cream brings two sensations to people.[7]It is made by deep frying the mochi ice cream. The mochi ice cream will be immersed into broth and then deep fried until the crust becomes golden. As a result, the crust of the mochi ice cream will be served hot. However, the filling of the mochi ice cream will remain cold and will be half-melted.[8]There are two flavors for people to choose, vanilla or taro.[9]
There are many shops selling fried ice cream. Most of the shops sell the fried ice cream at $20 for 2. TV shows, magazines and bloggers recommend the fried ice cream as one of the must try snacks in Cheung Chau. As the fried ice cream can hardly be found in other places in Hong Kong and provide two sensations at the same time, the fried ice cream has increased its popularity. Some people think that this is an overrated snack despite the vigorous promotion by the social media.[10]and pointed out the exaggeration about the food that previous media has made.
References:
- ^ Mango Glutinous Rice Dumpling Wing. (August 26th, 2013). “Mango Glutinous Rice Dumpling”. Retrieved October 31st, 2015
- ^ Moomici’s moreish mango mochi now in Yau Ma Tei too Vanessa Y. (June 4th, 2015). “Moomici’s moreish mango mochi now in Yau Ma Tei too”. South China Morning Post. Retrieved October 31st, 2015
- ^ [HK Cheung Chau Day Trip | Top 8 food places to visit].CY Toks (May 7th, 2014).[HK] "Cheung Chau Day Trip | Top 8 food places to visit".MYCC. Retrieved October 31st, 2015
- ^ 嘗真，鮮長洲魚蛋何駿傑 (April 4th,2015).“嘗真，鮮長洲魚蛋”.AM730 .Retrieved October 31st, 2015
- ^ Super Huge Potato ChipsKittea (July 11th, 2013).”Super Huge Potato Chips”. OpenRice. Retrieved October 31st, 2015
- ^ $50掃街食到飽！10款長洲「大件夾抵食小吃」試食報告！(March 27th, 2015). “$50掃街食到飽！10款長洲「大件夾抵食小吃」試食報告！”. Weeken Magazine. Retrieved October 31st 2015
- ^ 尋找張保仔 長洲9大美食跟身掃街地圖(October 2nd, 2015).” 尋找張保仔 長洲9大美食跟身掃街地圖”. Weekend Magazine. Retrieved October 31st 2015
- ^ 【香港。長洲】一天遊必吃美食推薦！”.Hong Kong Blogger的旅遊+飲食blog(June 8th, 2014). “【香港。長洲】一天遊必吃美食推薦！”.Hong Kong Blogger的旅遊+飲食blog. Retrieved October 31st, 2015
- ^ / 長洲試特色炸雪糕冰火交融(May 22th, 2014). “長洲試特色炸雪糕冰火交融” Retrieved October 31th,2015
- ^ 長洲遊的「掃街」白使龍 (May 28th , 2015). “長洲遊的「掃街」. Style. VJMedia. Retrieved October 31st, 2015
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Your submission at Articles for creation: sandbox (November 5)[edit]
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Your draft article, User:Re-imaginigenglish/sandbox[edit]
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Thanks for your submission to Wikipedia, and happy editing. Onel5969 TT me 14:50, 21 May 2016 (UTC)