Rather, it is batons of lean ground beef delicately seasoned with five-spice powder. The fourth course is also described as a kind of sausage, but again it is a savory meat not akin to our mental ...

The menu is divided into various categories, such as satay, small plates, fish, shellfish, steak, and pork and fowl. There are tons of spices, but no red-hot chilis to blow off the roof of your mouth.

Chaozhou people had begun preparing satay beef hotpot in the 19th century, and in 1955 hotpot restaurant Fong Wing Kee became the first to sell the dish in Hong Kong.

Beef satay noodles, a comfort food made popular by Hong Kong tea stalls, has influences from Southeast Asia to Guangdong, China. A YouTuber tells us how to cook them.