🦀 禮雲子蒸蛋清 (蟛蜞卵) Steamed Eggwhite with Southern China 'brackish water' Yunzi Crab Roe & Eggs HKD $380 🥇. A super rare delicacy that takes upwards of hundreds of breeding Female Crabs to create 1 dish, and as mentioned previously its related yet different to 蟛蜞膏. Both terminologies aren't interchangeable due to being different 'subsets' but often written as the same in HK texts 😐 Super fragrant, grittily smooth & unique umami unlike any other Crabs, this represents an epitome of Cantonese or nearby Fujian cuisine【Yung Kee 鏞記酒家, Hong Kong 🇭🇰】 _ Ironically enough, this recipe later became the default preferred Crab recipe here amongst Y.K. connoisseurs, despite it being created after its preceding Signature Competition recipe which became a 2001 Top Award Winning Dish🥇 "禮雲子琵琶蝦". Don't ask me why I know the details, as that might reveal my age ..☹️

These days thick Chinese Biang Biang noodles have taken the World stage by storm like a good old Pappardelle pasta, but this noodle can be confusing to explain because it is found in 陝西省 (Shaanxi Province) & 西安市 (Xi'An City) within it, but also right next door at 山西省 (Shanxi Province). Notice how Shaanxi & Shanxi are spelt almost similar, but some argue the English phonetics are spelt in swapped order. • To make things more complicated, 'Biang Biang' actually describes the 'bang' sound whilst thumping the thick noodles dough on the board, whereas more official names 油潑 (You Po) describes the mixing dry Chili Oil sauce, vs 扯麵 (Che Mian) which highlights the Hand Pulled action with slightly center incision-dented noodles, which I have learned to make before. They all mean almost the same as overlapping subsets, coming from different directions of descriptive approaches.. But a small danger is reminded to notice their micro differences, as a 扯麵 Chemian served inside a soup is not registerable as a 油潑 Youpo mixed noodles. A good analogy is in Japan, a Mazesoba, Tsukemen or certain Poultry Sobas or Chuka Soba are considered a 'Ramen' genre but you can't say the reverse is necessarily the same.. Some Sobas in Japan aren't even a Buckwheat Soba, therefore belong in the Ramen camp, which also has Chinese 拉麵 history ! • So anyway. This World, China or Hong Kong is a mess right now. But if we all step back to contemplate, it's always full of misunderstandings or you're arguing with a Nose vs your Mouth. But at the end of the Day... Escalating Violence for humans doesn't solve anything when u are all actually related. Everyone responsible, carrying power should at least try develop a truce non-fighting period 1st for proper negotiations. Otherwise we will all be our own losers when everyone continues to argue whilst defining between a Donkey, a Mule or just being an Ass 🎅🏻.. By the way, this is an Ass Meat noodles 驢仔肉油潑 Biang Biang 扯麵 " all-in-one United ", which also has #Michelin #米芝蓮 #Recommendation too 🐴🦄🍜【有緣小敍 Yau Yuen Siu Tsui, Hong Kong 🇭🇰 🇨🇳】

蒜蓉排骨蒸陳村粉 - Steamed Garlic & Pork Spareribs on Cantonese Shunde's regional Chan Chun Village style Rice Noodles, with Bok Choy Vegetables and Spring Onions. This dish or variants seem to be more popular in Macau and Southern Canton than HK. In HK it is rarer to find, although The Chairman pulled off a great trick pairing it with their Steamed Flower Crab with Chicken Oil and Yellow Wine, which itself is only a slight variation on another traditional dish 花雕雞油花蟹蒸蛋 but costing $1000 ish ☹️ - aka Hua Diao Wine & Chicken Oil Steamed Flower Crab on Egg Custard. Call me boring but Mathematically, they are all Subsets of each another to me 🦁