粉果佬 🥟 since 1962

The main store broke out of Tai Po District in the New Territories and opened a branch store in Kwun Tong, Kowloon, benefiting the common people, office workers and well-off families.

Fenguolao's first flagship store is located in Tai Po, where many tourists and Hong Kong people often visit from across the district.

Although the store is called "Feng Guo Lao", its siomai is its most popular specialty.

Many gourmets from the Long March to the New Territories and Kowloon came to support and satisfy their taste buds.

We also stock some handmade products and handmade gifts.

The owner "Uncle Ginseng" specializes in hand-wrapped fish and meat siomai and plenty of powdered fruits, which is very cost-effective.

The aromatic steam lingers in the store.

The price of the hand-wrapped fish siomai has increased from $10 to $12/5 pieces; the siomai has a bite, a delicious taste, and no fishy smell, but the selected ingredients are obviously at least one-third less than when the store opened.

Thin-skinned and stuffed Shanwei pink fruit, the whole process is made by hand. The peel is rolled out by hand, and the powdered fruit is wrapped in kudzu grains, pork, celery, etc., and the flaps are folded by hand. The process is many and complicated. The price of Shanwei Pink Fruit is also affordable. After increasing the price from $10, you can get 3 pieces for only $14. Served with homemade chili oil, you will want to eat it one bite after another without feeling too tired.

Shanwei Fenguo is rich in fillings, such as kudzu, pork, celery, etc., and the fillings are plump. However, the selected fillings are obviously at least one-third less than when the store opened.

Business hours: Monday to Sunday, 8 am to 8 pm, rain or shine.

TVB, a television station that is not very popular among Hong Kong people, has also received sponsorship support and visits to this store.

I have seen reports of "undercooked meat buns" on Facebook's "Hong Kong Siu Mai Concern Group". It may be that the buns have shrunk by at least one-third compared to before, so the heat preservation ability has dropped sharply.

Many siomai fans come here to have a look.

"Pink Guy" became famous for his hand-wrapped pink fruits and siu mai.

The plaque "Handmade by Uncle Ginseng" is hung in front of the store, but in fact it is all made by the production team.

Occasionally, the siomai is undercooked, but since the meat in the ingredients is much less than before, even if most of the undercooked ingredients are flour, it will not pose a major health risk.

I have read bad food reviews written by netizens in Facebook's "Dick Guantang Lao Mu Group" such as "famously unpalatable" and "worse than 7-11"; in fact, it's not too bad, as long as you don't have too high expectations, you can adjust. To the best foodie mentality.

I have also read online forums where some gourmets joked: "Here comes the rice cake," "Snowskin mooncake with lotus seed paste filling," and "rubbed glue" to describe the siomai heart. In fact, it is not that bad, it's just in the ingredients. Meat is not as good as it used to be. You can’t see it without a high-resolution microscope. To save costs, the local real estate economy under the rule of the Hong Kong government has high rents. In business, you can understand the pressure of shop owners to make ends meet.

Netizens also tried posting photos, reporting that there were cockroach feet in the siomai, and adding hashtags such as "Consumer Council meeting". The "Hong Kong Siomai Concern Group", which convened a group of siomai fans, couldn't hold it back and posted many posts to vent their anger. The constant kiss of death has also enabled "Pink Guy" to embark on a thorny journey with a sharp decline in the number of people.