A few photos
Typical street scene in central Hong Kong:
The remains of our meal at Yung Kee, including a whole fish. The two (uneaten) black things on the plate at the top of the table are "thousand-year eggs", about which one of our guidebooks says: "These are made using duck eggs, which are covered with a thick mixture of lime, ash and tea leaves, soaked for a month and then wrapped in ash and rice husks for around six months, when they are peeled and eaten with pickled ginger. They're an acquired taste: green and black inside, with a strong odour, they have a jelly-like consistency and a rich yolk." They put them on our table as soon as we sat down--call us boring, but we passed.
The Wong Tai Sin temple, where people seem to go to seek their fortunes:
Finally, us in front of a pink horse in the nightlife/restaurant district of Lan Kwai Fong. It's not at all clear what this horse has to do with anything.
The remains of our meal at Yung Kee, including a whole fish. The two (uneaten) black things on the plate at the top of the table are "thousand-year eggs", about which one of our guidebooks says: "These are made using duck eggs, which are covered with a thick mixture of lime, ash and tea leaves, soaked for a month and then wrapped in ash and rice husks for around six months, when they are peeled and eaten with pickled ginger. They're an acquired taste: green and black inside, with a strong odour, they have a jelly-like consistency and a rich yolk." They put them on our table as soon as we sat down--call us boring, but we passed.
The Wong Tai Sin temple, where people seem to go to seek their fortunes:
Finally, us in front of a pink horse in the nightlife/restaurant district of Lan Kwai Fong. It's not at all clear what this horse has to do with anything.
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