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Welcome back Lorna! Glad to hear you ate well and look forward to viewing your pictures. From what you described, it sounds like you meant "Yung Kee" in Central. Right?

The green color is from the shells of mung beans. The shells are a little bit hard and not desirable to be used to make joong. My advice is to skip them if you can't get the shelled mung beans.

(Wendy's lady outfit on... pounding on the counter!!!) WHERE is the BLOOD??? Maybe not too visible... Fabulous pictures! Thank you. Very interesting!

Such a big plan. I hope you would share your HKG (perhaps Macau too) portion of your trip in this thread! wink wink!

Cold weather lately... best for making a clay pot of rice. With chicken, black mushroom slices, dried oyster slices and shredded dried scallops. Seasoned with white pepper, sesame oil, a bit of XiaoHsing wine and light soy sauce. Some chopped green onions on top.

Thank you for the info, C.F.. It seems the name "heiheluo" is 黑河漏. Interesting name!

I have seen these seafood vendors using horseshoe crab to tout the visitors since I was a kid, some forty years ago. But I have never tried it. All I know is the crab body is rather small under that huge shell, and its blood is blue. How much of a horseshoe crab is edible, really?

Sorry can't help with a recipe. Perhaps experimentation? First mix the jelly fish with plenty of salt, then take them out and sun-dry them?

I agree. That also goes to creatures like crab and shrimp... creatures that feed on dead marine bodies.

Yes similar. About half the size and don't take water too well.

Yes, definitely clean the innards thoroughly. When I took the re-hydrated sea cucumbers from the market, the sea cucumbers are supposed to be cleaned but I always run them down running water to make sure they are.

I think you can say that about lobster, crab and other bottom-dwelling fish species. Circle of life. The carbon-X molecules are re-arranged.

Perhaps cooking the sea cucumber with ginger? I usually buy the already-rehydrated sea cucumbers from the market. I can steam it and pour some light soy sauce with green onions and ginger and chili. I didn't taste any bitterness. To me the sea cucumber itself doesn't seem to bear any taste. No bitterness. No fishyness. It just picks up the taste from the flavoring.

Let me make sure I understand you correctly, chappie. You are buying some jelly fish in some plastic packages in the Asian market. You want to know know how to turn it into something ready to eat. Right? You are not looking for a way of curing the jelly fish. Right? If that is the case, all you need is to rinse and soak the jelly fish (remove from the package) maybe overnight. Then quickly boil in water. Some jelly fish already come shredded. Or else you need to cut them into fine shreds. Drain off all the water. Let it cool down in room temperature. Then add sesame oil, a small dash of red vinegar perhaps, and sprinkle some sesame seed on them. Mix well. That should be it. (Note: I am not sure if the boiling part is necessary. I followed their instructions to boil the jelly fish but found that the resultant jelly fish was quite chewy.)

A search using the term "heiheluo" on Google returned only 4 documents. (That's a surprise.) Does anybody know its name in Chinese characters? I know "hei" is Black in Mandarin but couldn't make out "He" and "Luo".

Aw, I'm disappointed! ← Me too. I thought we might have discovered a new recipe that would rock the Canadian world... Maybe there is nothing new under the sun for Chinese recipes.

Hoisan sauce, 5 spices, honey: I have made char siew with. But tomato sauce... that's the first time I have heard of using such an ingredient. Do you have a link or a quote for such a recipe? My own version of it was posted here: (Link)

Maybe you don't want to know.

Chicken hearts and gizzards for snack (braised with master sauce); chicken liver for cooking (stir-fries); chicken intestines for congee (jook); they are common in hong Kong.

Hua Jiao: 花椒. Mandarin for Sichuan peppercorns.

RE: Bakeries... HK style pastries/buns Well... time has changed. It used to be that we know "so and so" bakery is famous for "such and such" items. We would make special trips to that store to buy that item. Nowadays... it is not the same any more. The mom-and-pop bakeries are everywhere. Really! Those typically are small, family run "tea house" style restaurant (Cha Chun Tian). In general the HK style pastries/buns are pretty good. And so are the famous bakeries in Hong Kong: Maxim's, Kee Wah, Aroma Bakery, etc.. (there are a few others). They set up outlets in almost ALL of the subway stations. You can get their bakery goods just about anywhere you go. You don't even need to make a special trip to look for them! My favorite is Aroma Bakery (there is one inside the TsimShaTsui MTR Station, and many others). The second one is Maxim's (they are everywhere). Kee Wah is good for the old-style (I mean really old style) Chinese bakery items: things like wife's cakes, little chicken cakes, Chinese egg rolls, etc.. (There is one outlet in TsimShaTsui - Hankow Road, and another one at the Central Pier.) Yes there are specialty bakery shops in Sheung Wan, Tai Po, Shaukeewan or wherever else. But for me, I would rather not spent 1 hour in transportation or US$30 taxi fare to visit these "great" bakery shops to taste a dan tart. What I can get from Aroma or Maxim's are good enough...

RE: Street Food I think it depends on what one has in mind about "Street Food". Years ago, these common, day-to-day snacks or goodies were once offered by hawkers literally "on the street". These on-the-street hawkers are mostly gone. But the common, day-to-day snacks or goodies are still around (and will be for a long time). They are: 1) picked up by dim sum restaurants and are now offered as dim sum items (e.g. fried fish paste with bell pepper, egg plants, tofu; beef organs; etc.) 2) offered by merchants who set up small shops (typically selling things like fish balls, squids, cheung fun, daikon cakes, faked shark fin soup, gai dan tsai (egg-shaped waffle) 3) offered by other restaurants So the Hong Kong Street Food as we knew them back in the 60's and 70's are still around, but the way they are served is no longer "on the street". Is there any particular "street food" item that anybody is unable to find any more? During my last trip to Hong Kong (Nov 07), I was able to locate everything that I remembered eating on the street when I was in high school.

This is excellent! Thank you WillLack! I knew that there are a few bars/restaurants serving western style food along the water-front main drag. With the Murray House moved to Stanley, there are 4 more non-Chinese restaurants now in that building. (Thai, Pizza, Spanish, German) It would be nice to have dim sum in Stanley...

I had been to "Maxim Palace" located on the 2/F of Hong Kong's City Hall, Central in my latest trip. I really like that restaurant. Many varieties of classical dim sum dishes. It has a good view of the Victoria Harbour. However, the city workers have just torn down the old Queen's Pier and are working on building a new harbour-front walkway project (will be for a couple of years), the view was partially blocked by construction bamboo scaffolds. They are very crowded during lunch time. If you get there before 12:30 pm you probably don't have to wait. Before 12:00 pm if you want a good view seat.

Please pause! Rewind, rewind... Peanut butter? Really? For sweet and sour pork???