Here, everyone will tell you like, Oh, this is the best place for one ton noodles or just the best place for beef brisket.

Oh, that's for you.

Very like almost a little bit possessive about it when we like to line up for food and we associate food with people.

It's just part of our cultural identity on We love to eat and were pretty damn proud of that.

Yeah, Chinese food is more than just stir fries, noodles and dumplings.

I'm Claressa and I'm taking you on a journey through China to try authentic Chinese food region by region.

My name is Ashley.

You and I'm the founder of Hong Kong Food Crawlers, because it would be impossible to find lunch without professional guidance.

I've secured the services of the spoke food guide Ashley Ba.

So I was born and raised in Hong Kong, and I also study in the UK and Canada.

When I was young, I used to go to the market with my mom a lot, especially after school.

She'll get her groceries for the day, so in Hong Kong is very typical for people to buy groceries on a daily basis.

The first 1 to 2 floors is usually just for buying grocery, so the veggies, fruits, butchers the seafood on.

Then upstairs, we have the food court, the reason why locals really like those restaurants because it's so cheap on its affordable on people who run the food business there.

They've been doing that their whole life for breakfast.

I really like to go to Sochi because Sochi Menu is basically a classic Hong Kong diner menu.

What?

I usually have ISS Hong Kong style French toes in the middle of the toes.

They put a layer of the Kaya gem, which is a coconut milk spread on a hot day.

I like to have to preserve salt.

It line with seven up.

A lime is preserved in a jar of just salt and line.

In Hong Kong, one of the most staple classic drinks is called Hong Kong Milk Tea, uh, also called Lyta in Cantonese.

But if you add it with condensed milk is called Todd out, I will say back in the days, people are very simple in Hong Kong is all about going to the diner and people are more easily satisfied.

Back in the days versus now, I feel like a lot of the younger generation kind of prefer something that's more instagram a ball for lunch.

I like to go Thio Kwon jae.

All they sell is beef brisket.

E usually have the beef brisket with rice noodles the essence of this dish.

I would say it is the broth of the noodles because their beef brisket is so fresh on.

The flavor is so nice is the broth is very condensed.

You can actually drink it.

The old diners thesis is not as popular as they used to be.

It's just really sad because a lot of the times the owners are getting older.

They don't have anyone to take care of their business.

You're talking to people, things kind of restaurant.

The outdoor restaurant is, uh, is a dying breed in Hong Kong.

Because the government started, um, taking the licenses back in 19 seventies, they realized, oh is getting a little bit too out of control.

There's too many of these outdoor restaurants, so type I don in Cantonese translated, it means big, licensed, all type I means baked license the restaurants license that we're giving out by the government to the restaurant owners is as literally as a piece of paper that is as big as your face, a type I don.

The tables and the kitchen are on the street, so the one that I really like it's called Manson current owner who have the license is a granny who's around 86 years old, Booth to the restaurant to check on.

You know how her son and her grandkids air like running the restaurants and making sure everything is good.

So at the classic Dai Pai dong, they would have, um, clay pots with pick plants and store fried clams with black bean sauce and onions.

Salt a calamari is a good one.

Hong Kong used to be a fishing village, and you know, people in Hong Kong grew up eating seafood.

I'm really hoping that our traditional food culture can survive, Um, even though it's a little bit hard, but I do see some hope right now.

We really need like, younger people to join the food industry, but unfortunately, if you like, there's a stigma about making food in Hong Kong in certain ways for me my With my work at Hong Kong food crawlers.

I want to preserve their stories and the flavors of their food for my food tours, even for me, I tell my guys like if you come back in 10 years, this might not be here anymore.

Up next, our reporter Venus will go to Dim Sum School in Hong Kong and learn how to make rice noodle rolls from scratch E right?