(Tan) Writing about food and drink

jdbhcbskcvhbcfhincfskebdjbvkjcbkjjfjdbjfvbdjjdfvjgdebhfdfhfrgrfgfdffdjhgfdgvedvgvvfvvbfhvbfeedsThe most important food in Hong Kong is Tea eggs. It is a part of Guangdong culture. People can eat this tea eggs at any time of the day. It is extremely easy to make and tastes great on its own as a snack or in a lunch. It could also be sliced and presented with cold meats as a starter. The eggs are bring to boil and simmer, after cool crack the egg’s shell all over without removing the shell. Then the eggs are simmering with the ingredients which contain tea bag for an hour or more. The teas used in making tea eggs are usually low in quality but high in dark-brown “tannins”. Pu-erh tea is most commonly used. However, green tea is not common to use because it is too bitter for making tea eggs. Finally, they serve the tea eggs. It can be eaten hot or cold.