Served since the 1950s, curry fish balls are perhaps our most traditional street snack. Smooth and springy in texture, these fish balls come in a group of five on a bamboo stick and are soaked in a strong curry sauce. The original flavour is also a firm favourite. Though they’re rarely 100 percent made of fish these days, they’re still a great option.
http://www.timeout.com.hk/restaurants-bars/features/70457/hong-kongs-top-10-street-foods.html
The video showing how the fish balls freshly made. Controlling the temperature with ice is crucial and also the fresh materials must be used.
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