tracing the origin

Deep-fried custard, locally known as gwo zaa, is a traditional Cantonese snack on the verge of extinction. Thankfully, this vintage delicacy finds its saviours through the protégés of the home cook of Jiang Taishi, and Jiang’s granddaughter Pearl Kong Chen.

Historically sold on the streets of Sichuan, dan dan noodles have undergone a delicious metamorphosis and found a new home in Hong Kong.

Find out if two-faced pan-fried noodles, or liang mian huang, originated from Chaozhou or Shanghai and if it is equivalent to Cantonese fried noodles with sliced pork.

This roasted pork rice bowl was made famous by Stephen Chow’s 1996 movie and went from reel life to real life to become part of Hong Kong’s food lexicon.