I couldn't sleep at three o'clock in the morning, and I was thinking about nothing else but that mouthful of porridge.
Dace fish ball and beef porridge.
The fish balls are a bit scary in size. They are not the starchy lumps found in Shenzhen tea restaurants. After biting open, you can see traces of fish meat.
The beef slices are cooked just right, and they slide down your throat with a bit of saltiness and spiciness from the soy sauce and green onions.
The bottom of the porridge has melted, and the rice and water are hugging each other.
Then suddenly I wanted to cry.
For us northerners, porridge is sweet. Millet porridge, corn stubble, and at most some red dates.
Salty porridge?
That's called "salty rice", not serious porridge.
But who says porridge has to be sweet?
The first time I heard about chicken porridge, I thought it was dark.
However, Hong Kong people have the ability to make the treated sewer water without any fishy smell; it can be mixed with soft porridge; every bite can show a rich flavor.
Soak the fried dough sticks in, pick them up when they are semi-soft but not hard, bite into them and the soup will explode in your mouth.
The porridge is even better, seafood and peanuts are put in it, and the pork offal is thoroughly cooked.
Where is this porridge?
This is a bowl that indicates "everything is good". If you drink it, you will feel that you can make a fortune, be promoted, and be with the person you like today.
When the wonton noodles arrived, I was stunned.
The wonton is as big as a small bun. When you bite it open, it's a whole shrimp, complete.
The shrimp meat is mixed with pepper , and the tongue starts to get excited as soon as it touches it.
The soup base is so clear that you can see the pattern on the bottom of the bowl, but it tastes like a strong seafood dish.
Tired of it?
Add some chili and the whole taste awakens again.
The peel of Teochew Steamed Rice Noodles is transparent, like a thin layer of crystal wrapping the filling.
Chicken, pickled mustard, peanuts, green vegetables, many and various things, squeezed against each other, clustered together in one piece, and then bit into it, crispy, soft, fresh, sweet, all kinds of flavors, but there are all kinds of flavors.
It looks good and tastes delicious.
The crispy baked barbecued pork is a bit foul.
The Western-style puff pastry is paired with the Chinese barbecued pork. The outer skin is so crispy that it falls apart when touched. The barbecued pork inside is rich in oily red sauce and slightly sweet.
This is a mixed race, and he looks pretty good.
Why do Hong Kong people eat meat every day and yet stay so thin and live so long?
Weird isn't it?
Eat these for breakfast and even more for lunch.
The barbecue shop is full of barbecued pork, roast duck, and roast goose, with shiny skin hanging on them.
The chef raised his knife and put the meat slices neatly on the rice.
Those at work queued up to wait for a seat, just to taste this food called "Plate Rice", where pre-cooked meat and soup are poured on top, so that the rice absorbs the flavor of the meat. After taking a bite, the feeling of satisfaction is so strong that it can burst.
When the clay pot rice was served, the casserole was broken, really broken, with chips on the edges.
When you open the lid, there is a "sting" sound - that is the last entanglement of charcoal fire and grease.
Crack in the raw eggs, mix with the hot rice, cover and simmer for a while.
Open it again, and the egg fragrant rice fragrant meat aroma comes out.
It takes a long time to simmer the beef brisket in soup stock. The beef bones and beef are boiled together. The resulting soup is so clear that it looks like it can reflect a human figure, and its flavor is so rich and mellow that it seems difficult to dissolve.
The beef brisket is located in the belly skin of the cow, with fascia. It is so soft that it will fall apart with a gentle pinch with chopsticks, but it will not fall into pieces.
Pair it with Yi noodles or rice noodles, and eat it all with soup and water.
The food stalls are busiest at night.
The stir-fried clams made a sizzling sound in the wok, and the dry-fried beef river in soy sauce was so bright and dark in color.
Colleagues and friends were sitting around on red plastic stools, and the boss shouted loudly: "Fry a portion of clams and kale, and then make a pot of casserole porridge."
The sound of beer bottles clinking against each other, people laughing happily, talking to each other, and the sound of dishes being cooked – these form the unique background music of Hong Kong.
But here comes the question: Eat meat every day, eat meat every day, the proportion of meat is so high, and there are so few vegetables. Why do Hong Kong people live the longest in the world for many years in a row?
The United Nations reports that the average life expectancy of Hong Kong women is 89.6 years and that of men is 85.5 years.
How does this figure make those people who chew grass every day feel embarrassed?
The secret may be in the meat.
Not all meat is created equal.
The beef eaten by Hong Kong people has clear lines and is slightly oily. During the slow stewing process, the beef absorbs the sauce like a sponge.
Beef brisket with fascia, beauty and beauty.
The fish meat is fresh and fresh, and the shrimps are intact and chewy.
These are not processed meats, the kind of nitrite-filled ham or luncheon meats.
Research conducted by the Faculty of Medicine at the University of Hong Kong shows that excessive intake of red meat does increase the risk of cardiovascular disease, but the excess here refers to excessive and processed forms.
The meat that Hong Kong people eat is mostly fresh, high-quality, and prepared in the right amount.
Another secret: Although Hong Kong people love to eat meat, they eat it in a variety of ways .
When having morning tea, there will be porridge, noodles, and snacks. When having lunch, there will be rice, meat, and soup. As for dinner, it may be Japanese food, it may be stir-fry at a food stall, or it may be clay pot rice.
Lots of variety, small portions, a little of everything and a lot of nothing.
This kind of dietary variety may be healthier than sticking to one type of food.
And exercise.
It is true that Hong Kong people love sports. The parks are full of joggers in the early morning and evening.
According to a survey by the Department of Health, more than half of adults engage in moderate-intensity physical activity at least once a week.
The more you eat, the more you move. This principle is true all over the world.
More importantly - Hong Kong people are serious about eating meat, but they have a reverence for food .
The barbecue chef got up at four in the morning to make preparations. The claypot rice uses a specific type of rice and requires refining lard himself, while the beef brisket needs to be cooked in a clay pot for several hours.
This kind of seriousness makes every bite of meat worth it.
Don’t wolf down or overeat, chew and savor every bite slowly.
Maybe that's the answer: it's not what you eat, but how you eat it.
You can eat meat, but you must eat good meat, eat fresh meat, and eat meat seriously.
Pair it with some rice, some vegetables, some soup, and some human touch.
If you eat a satisfying meal, you will feel better, your digestion will be better, and your body will be naturally healthy.
People in Hong Kong are probably not likely to listen to statements posted online that mention "eat less meat and more grains."
They eat with their mouths, feel with their hearts, and vote with their bodies.
The result?
The longest life expectancy in the world.
I finally got sleepy at four in the morning.
The bowl of porridge in the dream was still there, and the dace fish balls were floating on the rice soup, steaming.
An old woman was sitting next to her, speaking slowly, and said, "Young man, the most important thing when it comes to eating is to be happy."
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