Faux Shark’s Fin Soup（碗仔翅） 

 A version of the expensive banquet soup using other types of fish for a similar effect. This is a popular traditional quick eat. 

 

Wife Cake（老婆饼） 

 A bun filled with sweet winter melon paste. Legend has it that when the winter-melon puffs made by a woman in Guangdong Province were highly praised in public, her husband proudly declared that there were his wife’s cakes. The name ‘wife cake’ stuck. In Hong Kong, back when the New Territories was a day trip away from the urban areas, it was de rigeur for visitors to Yuen Long to buy wife cakes to take home. Today, they can be easily purchased at Chinese bakery shops citywide. 

 A bun filled with sweet winter melon paste. Legend has it that when the winter-melon puffs made by a woman in Guangdong Province were highly praised in public, her husband proudly declared that there were his wife’s cakes. The name ‘wife cake’ stuck. In Hong Kong, back when the New Territories was a day trip away from the urban areas, it was de rigeur for visitors to Yuen Long to buy wife cakes to take home. Today, they can be easily purchased at Chinese bakery shops citywide. 

 

 Mini Egg Puffs （迷你蛋酥） 

 Sweetened egg batter grilled in a mould to make puffs. Crunchy on the outside, soft on the inside. These days it comes in a range of flavours, including chocolate, strawberry and coconut.  

  

 White Sugar Cake（白糖糕） 

 Originating in Shunde, Guangdong province, this traditional pastry is made by steaming a dough mixture of rice flour, white sugar, water and yeast. It is sweet with some sour notes and has a soft and spongy texture. 

 

 Put Chai Ko（钵仔糕） 

 Often translated as ‘sticky rice pudding’, put chai ko is typically made of rice flour and red beans. These ingredients are put in a small china bowl. When the pudding sets, it can be removed from the bowl on a small stick and eaten like a popsicle. Modern innovations of this traditional snack have introduced new flavours such as pumpkin and green tea.