​Article

An article is written to given information on a certain topic. It is usually found in newspaper or megazines. This kind of writing can be both formal and informal, depending on the readers.​

​Example writing

​Topic

​You are the chairperson of the Cooking Club. Ms Leung, the teacher-in-charge of the Club, has asked you to write an article introducing your favourite Hong Kong food in the school magazine.

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Write an article in about 150 to 200 words to talk about why it is the best food in Hong Kong as well as where you can find the food. At the end of your article, share why it is your favourite local food.​

​Writing Task

​You are a member of the Cooking Club. Miss Wong, the teacher-in-charge of the Club, has asked you to write an article on ‘The Best of Hong Kong food’ in your school magazine.

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Write an article in about 150 to 200 words to talk about why it is the best food in Hong Kong as well as where you can find the food. At the end of your article, share why it can represent ‘The Best of Hong Kong’.​

​To give you more ideas about HK food culture...

Here is a quick quiz.​

​The Three Fried Stuffed Treasure

The Three Fried Stuffed Treasure (三釀煎寶) is a common sight in many traditional street food stalls. Instead of just being a single food item, it refers to an assortment of eggplant, tofu, red sausages, bitter melons, green peppers, and more, each acting as a receptacle for a dace fish paste filling that is then deep-fried or pan-fried.​

​Egg Waffle

The exact origins of the iconic egg waffle are unclear, with one tale stating that the batter was invented by hawkers who wanted to make use of and sell their damaged eggs. Another claims that the egg-shaped mould was created post-war to amend for an eggless batter (as eggs were a luxury), but one thing that’s agreed upon is that the snack began popping up en-masse in Hong Kong in the 1950s.​

​Fishballs

The fishballs prevalent in street food stalls and even some convenience stores around Hong Kong have been deep-fried, contributing to its golden sheen. However, you can still choose to top your chewy snack with a good helping of chilli oil, curry sauce, and soy sauce, or you could just eat them plain!​

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​put chai ko (缽仔糕)

​Though put chai ko (缽仔糕) is a Hong Kong classic, the sweet snack is a lot less visible nowadays ever since it peaked in popularity in the 1980s. The pudding is made from either white or brown sugar with starch, and red beans are sometimes added before being steamed and served on a pair of bamboo skewers to eat on-the-go.

​Siu Mai

While the dim sum siu mai you would eat at yum cha is filled with juicy bits of pork, and often topped with shrimp and crab roe, its street food counterpart is nothing like it. To cut costs, the siu mai sold by street food stalls are instead made mainly of flour kneaded with minimal amounts of fish, so that each piece is smaller but also chewier.​

​Hong Kong Hawkers

These hawker stalls spring up in the autumn and winter, where the whiff of warm, aromatic chestnuts can be smelled from afar. Next time you grab a paper bag of chestnuts, ask also for their quail eggs and sweet potato for a piping hot winter treat. Unfortunately, with the government cracking down on illegal hawkers in recent decades, these chestnut hawkers have become harder and harder to spot.​

​Egg tarts

This famous custard pastry was first introduced to Hong Kong from Guangzhou in the 1940s, where it gradually made its way from high-end Western restaurants to local cha chaan tengs before becoming the popular street food found in bakeries nowadays. Let’s hope the art of making this silky Hong Kong staple never dies out.​

​pig intestine (豬大腸)

Even though some cannot stomach the thought of eating pig organs, the pig intestine (豬大腸) is surprisingly sought-after among locals. Crispy on the outside and tender on the inside, the swirly skewer is deep-fried in a vat of oil and served with a dollop of hoisin sauce and mustard.

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​Cixi's favourite snack

At times dubbed the “Chinese cheese” because of its strong odour, stinky tofu was thought to be invented during the Qing dynasty when a tofu seller left some tofu in a jar for too long. It smelled repugnant but actually tasted good. The stink bomb soon grew so popular that it reached the Qing court, where the Empress named it “green cube” (青方).​

​imitation shark fin soup (碗仔翅)

Imitation shark fin soup was (and still is) often sold alongside the lettuce and dace ball soup, both common hawker fares in the 1970s. Some patrons would even order a mix of both soups in the same bowl! Because of the soups’ abundance of ingredients and thick consistency, people would order them for a quick, inexpensive, and filling meal as well as a snack.​