When freshly cooked, these duck tongues are tender, sweet and spicy with a creamy, slightly fatty interior that melts in your mouth. This Cantonese specialty is not for the faint-hearted but are very delicious and addictive if you can find the courage to order them. So, how do you eat them? Experts usually pop the whole thing in their mouth, chew it up and remove the cartilage like an olive pit.
Hong Kong food is a melting pot of different cultures and cuisines. It is mainly influenced by Cantonese cuisine and food from other Chinese regions, especially Teochew, Hakka and Hokkien. As the island has a long history of being an international place of business, there are influences from Japanese, Korean, Southeast Asian, Malaysian and western cuisines. There is also a strong British element to menus, from when Hong Kong was under British rule.
Hong Kong is famous for food, and in just this one big city, food enthusiasts can indulge in all kinds of authentic cuisines from around the world. From street food to exclusive restaurants, Hong Kong has an unlimited variety of food for all tastes and class. Dishes are influenced by Cantonese cuisine, which is traditionally created so flavours of a dish are well-balanced and not greasy. Spices are also used moderately to avoid overwhelming the flavours of the main ingredients of the dish.
Besides pork, beef and chicken, Cantonese food uses almost all edible meats, including offal, chicken feet, duck’s tongue, frog legs, snake and snail. Hong Kong is renowned for its yum cha (dim sum), wonton soup, roast meats, char siu and noodles.
Between the glistening ducks in the window and the sight of waiters serving plates full of juicy pork belly, it’s easy to see that Vietnam Corner BBQ Restaurant is a must for meat aficionados.