6. Phoenix Talons (Chickens' Feet) 鳳爪（雞爪）

In Guangdong culture, people like using the word "phoenix" to represent chicken. The other reason probably is in Chinese pronunciation, phoenix (feng) sounds more beautiful to Chinese than chicken (ji).
在廣東文化里，人們喜歡用“鳳”來指代雞肉。另一個原因很可能是“鳳”的中文發音比“雞”好聽。

The fried chicken feet are placed on a small plate, and placed into a bamboo steamer. After frying and steaming, chicken feet become very soft and you can easily chew the bones.
炸雞爪被放在碟子上，然后放入竹蒸籠里蒸。經過炸和蒸，雞爪變得很軟，骨頭很容易就能嚼碎。

Consuming phoenix talons is good for skin and bone, because they contain much collagen and calcium. Women who are looking for better skin should eat more.
吃鳳爪對皮膚和骨頭都有好處，因為鳳爪含有大量的膠原蛋白和鈣。想要皮膚好的女人應該多吃點。

7. Steamed Shrimp Dumplings (Har Gow) 蒸蝦餃

Har Gow is one of the most representative dim sum dishes in Hong Kong restaurants. It remains a top priority of order, though expensive. Usually there are three to four shrimp dumplings in one bamboo steamer. Each shrimp dumpling has one to two small shrimps and a little pork wrapped in a thin translucent wrapper.
蝦餃是香港餐廳里最具代表性的點心之一。蝦餃雖然價格昂貴，但一直是人們點得最多的菜。每個蒸籠里通常有三到四個蒸餃。每個蝦餃半透明的薄皮里包著一兩只蝦和一點豬肉。

When it is served, the wrapper is crystal-like and shining, attracting people to put it into their mouths. One bite is enough to swallow one dumpling. The shrimp is refreshing and best if it has a little juice inside so that it is not too dry.
蝦餃上桌時，餃子皮晶瑩剔透，讓人一看就想吃。蝦餃很小，一口就能吞下。蝦肉很新鮮，如果有點汁水就更棒了。

8. Fish Balls 魚丸（魚蛋）

Fish balls are a typical Hong Kong snack, made of fish meat and can be divided into two varieties.
魚丸是經典的香港小吃，用魚肉制成，可以被分為兩種。

One is the well-known cooked food sold by street venders. Its history can be tracked back to the 1950s. This type of fish balls are made of fried fish meat. Food stalls often sell them with spicy or sweet sauces.
一種是街邊小販賣的著名熟食。這種魚丸的歷史可以被追溯到20世紀50年代。這種魚丸由炸魚肉制成。路邊攤通常將魚丸配著辣醬或甜醬出售。

The other kind is sold uncooked and usually served as an important ingredient of hot pot, or cooked with noodles in hot soup. The price is higher and taste different from the first type. These are available in traditional markets and super markets.
另外一種是生魚丸，通常作為火鍋的重要配料，或者放入熱湯和面條一起煮。這種魚丸的價格更高，口味和第一種魚丸也不同。這種魚丸在傳統的菜市場和超市里能買到。

9. Fake Shark Fin Soup 碗仔翅（仿魚翅湯羹）

In the past, a lot of hawkers used shark meat leftovers from restaurants as principle material of this snack. Nowadays, shark fin has been replaced by vermicelli as the main ingredient of this snack, hence the ‘Fake' added in front of the name.
在過去，許多小販都用餐廳剩下的鯊魚肉作為這道小吃的主要食材。如今，魚翅被換成粉絲，因此名為“仿魚翅湯羹”。

Mushrooms, black fungus, pork, and some other ingredients are added as the soup boils. Several seasonings are provided to accompany the meat, typically pepper, Zhejiang vinegar and sesame oil.
香菇、黑木耳、豬肉和其他配料被加入湯中一起煮。在豬肉中會加入幾種調料，通常是辣椒、浙醋和芝麻油。

Fake shark fin soup was widespread at Mosque Street in the 1980s. As one of the street snacks, Fake Shark Fin Soup used to be served in small bowls and sold by vendors along the streets; hence it obtained another name “Shark's Fin in Bowls".
仿魚翅湯羹上世紀80年代在摩士街很常見。作為街頭小吃之一，小販將仿魚翅湯羹盛在小碗中沿街叫賣，因此又得名“碗仔翅”。

10. Rickshaw Noodles 車仔面

The so-called Rickshaw Noodles are a kind of fast food, really good value for money, and popular with the Hong Kong people since the 1960's.
所謂的“車仔面”是一種性價比很高的快餐，自上世紀60年代以來就很受香港人的歡迎。

They are instant noodles with a variety of other ingredients such as hogskin, fish balls, sirloin, and carrots, with soup and sauces. Due to the variety of ingredients, they come in many flavors and the price range is wide.
車仔面是在方便面中加入豬皮、魚丸、牛里脊肉、胡蘿卜，還有湯和醬料。因為配料各有不同，所以車仔面的口味和價格也不同。

In the past, vendors always sold this food in street corners from wooden carts, which is where Rickshaw Noodles obtained its name. Even today, Rickshaw Noodles is still very popular in Hong Kong, even though selling in street corners has become a thing of the past and modern shops have taken over.
在過去，小販們總在街角用木制手推車售賣這種小吃，車仔面由此得名。即使在今天，車仔面在香港依然很受歡迎，不過街頭叫賣已經成為過去，如今車仔面都是在現代店鋪中出售了。