Hong Kong latest street food snack is a Sichuan peppercorn flavored “gai daan tsai” stuffed with pork floss (above). The gai daan tsai is Hong Kong’s favorite sweet thing to eat in between meals. The waffle-like sponge cake in the shape of little eggs. Now, Master Fong of Maria’s Bakery has flavored the mini cakes with Sichuan peppercorn and stuffed them with pork floss. Master Fong has been working at Maria’s for the past four decades, and his latest obsession is coming up with new gai daan tsai flavors each week. Master Fong’s latest invention has two levels of spiciness, one mild and one strong.
Gai daan tsai is reminiscent of Hong Kong-style French toast stuffed with satay beef (above). This invention of Lok Yuen restaurant in Kowloon City is outrageous. Slices of satay beef are stuffed between two pieces of white bread which are then battered and deep fried. A generous slather of butter and golden syrup or condensed milk is then put on top.
Over in Macau is the boh loh baau pork chop sandwich at Cafe Tai Lei (below). Boh loh baau is a Hong Kong bun with a sweet crunchy topping, sliced in half and a golden pork chop is inserted. It’s flaky and crunchy with chewy bread and tender pork. [CNN Go Asia]
