美心MX Fast food shop, Hong Kong

Maxim's and Cafe De Coral have been the 2 big competitors in the fast food market. Both are good to me, but as now the Chinese sun dried sausage/duck...etc. are in the season, I prefer trying these by Maxim's as Maxim's are good at sun dried sausage.

1. Once in every few months, it should be ok and I really like various kinds of dried sausage/duck and this one has all the major 4 of these, from top to bottom, 臘鴨, 臘腸, 潤腸 & 臘肉. All are good and at just HK$31 plus a soda, you can get a bite of all these instead of buying 1 catty of each, at least making me feel less burden. 2. Each seat has a TV keeping you updated or chasing TV series. Quite thoughtful.

3. the menu board, from mini hot pot, stir fried dish, steamed fish, BBQ food, steak to various combo... lots of choices. 4. the shop entrance.

Wo Hing preserved pork sausage shop,和興腊味 Sheung Wan, Hong Kong

The last time I tried the preserved pork sausage was almost 25 years ago... I am glad they are still here.

1. The shop is on Queen's Road Central to West in Shanghai. However, due to the pork price going up, their sunny dried sausage are now quite expensive from HK$120 to $180 range. 2. See this nostalgic plastic bag.

3. This fried fish maw is unlike the other ones, less greasy and I was amazed; so got one bag at HK$20. The shop's old man was interested to hear me call it 爆肚 and said "oh, young man are you a chef but you don't look like. 4. I picked one piece of golden ham with some fat lines in the ham. So HK$36 for 2.5 oz isn't bad. OK, better seal it tight and put it in the fridge before use.

5. pork sausage. Will try it and see if they keep the old good quality. 6. Red bean and it's very shiny red, just like those I bought under a shop at Canal Road. This kind of shiny red bean may be from Tein Jin. To be reported....

Home made sunny dried tangerine peel made by an elegant lady

1. Dried tangerine peel is one of the 4 important treasure items for Cantonese cooking. I was given by an elegant lady who used to stay in Bangkok in her golden era. She made it 15 years ago when she was back to HK and stored it in a sealed glass jar. I kept on treasuring it and in every winter, I will put these out for a warm sunny dry-up. I hope to continue this treasure for another 15 to 20 years. The longer you store it, the better and stronger aroma it would have as years go by. So until then I will give some of them to someone who enjoy cooking. When I first opened it, it was already very fragrant. The most important to pick up nice dried tangerine peel is on the color of both sides. Don't choose those with some dim dark spots and of course smell it if it has some sour aroma - don't buy it.