One of the things I really like about Hong Kong is that while the hustle and bustle of the city can weigh down on your shoulders over the week, it is very easy and convenient to escape and catch your breath on a quick afternoon getaway to the hundreds of outlying islands that is part of Hong Kong’s charm. Of course, not all hundreds of little islands surrounding Hong Kong are habitable, but there are many islands and little villages dotted around Hong Kong that makes it easy for people to breathe in the fresh air, smell the sea breezes, and be greeted by friendly local residents.
My friends and I, along with my trusty dog Pretzel decided to take a 45 minutes boat ride to the island of Cheung Chau. This is a very popular destination for tourists and locals alike because of its abundant amount of seafood restaurants, boutiques and souvenir shops , a strip of beach and clear water, and so many snack stands with so many varieties that you can keep snacking the whole day if you choose to. That’s pretty much what we have done, so I have decided to break this blog into 2 pieces and devote tomorrow’s posting on all the foods we have eaten in Cheung Chau.
Of course, in order to make sure there is enough room in our stomachs as we continue to hurl all sorts of snacks that appeal do us down our systems, we need to burn enough calories to make room, and so we did spend a lot of time walking and visiting the various shops ans boutiques that sell the “typical” type of souvenirs as well as many unique handicrafts and jewellery from all over Asia.
Snaps of the island
Back in the day, residents on the island are mainly fishermen who make their living from the surrounding water; nowadays, the remaining fishermen will sell their catches to the seafood restaurants or will dry the seafood to sell to visitors. Common seafood that are salted and dried in the sun include scallops, fish stomach, and shrimps. The older generation of Chinese love salted fish, which I think is yucky, but common ways of cooking the salted fish would be steaming it on top of rice as a dish or used to make soup along with tofu as a fish broth.