Translated into English, Chee Cheong means ‘pig intestines’, but we promise that this street food staple is much less offensive than the name suggests! With no “scary” meat involved, Chee Cheong Fun are in fact steamed rice noodle rolls, which are served up in a tub and slathered in tahini or a sesame sauce.

If you live in Hong Kong (or have just visited) and haven’t tried an egg tart yet, I don’t quite know what you’ve been doing! A legacy leftover from Hong Kong’s colonial days, the delicious tarts comprise of flaky pastry and a smooth, silky and sweet egg filling. The smell alone wafting out of street-side bakeries can tempt me on any given day. Best eaten fresh and still warm!

An iconic street food served on a stick,fish balls normally come stacked in fives  and covered in a spicy curry sauce. Apparently nowadays the balls are only made up of about 20% fish, but cover them in enough sauce and this quick and easy snack is still pretty tasty! If that puts you off, then head to Cheung Chau for balls that  are made of less filler and more fresh fish!

Egg waffles (or gai dan zai) further prove that Hong Kong street food is not all strange meat and questionable textures! The delicious sweet treats are made from batter which is poured into a spherical waffle maker, resulting in a crisp outer shell and a fluffy centre. You can find them all over Hong Kong, though I can never resist roaming the streets of Mong Kok with an egg waffle in hand. There are now also new versions and flavours of the classic egg waffles, from chocolate, to green tea or topped off with fro-yo!

Read more: Mong Kok: Where to Go and What to Do

The dim sum favourite, is also one of the most popular options on the streets. Although a little less elegant in appearance to what you may find in restos, street side siu mai is still pretty tasty! Served up in bags or popped onto sticks, choose from pork or fish fillings and get dippin’ in sweet soy or curry sauce for extra flavour.

Undeniably not the most tempting, though very popular with locals and in Chinese cooking, pig intestines are skewered and deep fried on the streets. With the outer layers cooking up nicely to resemble something almost bacon-like, close your eyes and have a bite, the taste might just surprise you!

These bustling street food stalls are found throughout Hong Kong’s neighbourhoods and serve up authentic, delicious and cheap Cantonese cuisine. Not all jaunts will speak English, so spot what you like the look of from your neighbour’s tables and simply point to order. Go for one which is full of locals and you know it’ll be a winner; long lines and crowded tables are always a good sign!

The name says it all. Notorious for its strong and distinct smell, stinky tofu is made from tofu which has been soaked in a brine of milk, vegetables, meat and other variations and is then deep fried. In all honesty, this is one thing I can still not bring myself to try, but many do say that it tastes better than it smells! Though that’s not saying much…