Great balls of flavour
Curry fish balls (ga lei yu daan): Reconstituted from fish meat and simmered in a mild or spicy sauce, they're served on a skewer of five or six.
Siu mai: Like dim sum dumplings, these are supposed to be steamed morsels of ground pork in a thin wrapper. However, the street version is often made from fish meat.
Egg balls (gai daan jai): Sold as a sheet of golden-yellow balls made from a thin egg batter baked on a waffle-like skillet with deep indentations. Usually plain, but they sometimes come in chocolate, sesame or shredded-coconut flavours.
Bowl pudding (boot jai goh): Gelatinous bean pudding made with Chinese brown sugar or plain white sugar. They're transferred from a little bowl to a stick.
Deep-fried intestine (jah dai cheung): Literally fried big sausage, this is a red-coloured pork intestine (sometimes stuffed with spring onion) that's fried until crisp, then cut into slices.
Fried octopus (jah yau yu): Crispy battered tentacles fried until golden brown, and sold in a bag.
Pan-fried three treasures (Gin yeung sam bo): Fish paste stuffed into bean curd, eggplant slices, green peppers and other vegetables. Sold on a skewer or in a bag.
Pan-fried rice noodles (chu cheung fan): Slightly different than the steamed versions sold at dim sum, these are served with a sweet hoisin sauce.
Japanese squid balls (yat sik cheung yu yuen): A recent arrival at street stalls, they're made with a savoury egg batter that's poured into deep, round indentations. A chunk of squid is added, the balls are cooked then drizzled with sauce and sprinkled with shredded seaweed.
Charcoal-roasted chestnuts (chow luut tze): Popular in winter, they're roasted in a giant wok and served in paper bags.
