Hong Kong Residents Debate “Biggest Lie” About Popular Street Food
A debate is unfolding in Hong Kong over the proper preparation of dan gai go (煎年糕), a popular street food consisting of pan-fried rice cakes with egg. A recent post on the Hong Kong news site Star Island Headline ignited the discussion, with one woman claiming a widely held belief about the dish is a “biggest lie.”
The article details a claim that adding egg to the rice cakes during the cooking process is unnecessary and even detrimental to the final product. The woman, identified only as a Hong Kong resident, argues that the egg makes the dan gai go “rubbery” and detracts from the texture of the rice cake itself. She suggests that the egg is a later addition to the traditional recipe, and not an essential component.
The post quickly went viral, prompting a flurry of responses from other Hong Kong residents. Many shared photos of their own homemade dan gai go, showcasing varying techniques and levels of success. Some users sided with the original poster, claiming that the egg does indeed compromise the texture. Others staunchly defended the practice of adding egg, arguing that it enhances the flavor and creates a more satisfying dish.
The debate extends beyond the simple question of whether or not to include egg. The original article also suggests that there’s a “maximum lie” surrounding the preparation of the rice cakes, though the specifics of this claim remain somewhat vague. The article doesn’t detail what this “maximum lie” is, but it implies that many cooks are unaware of a crucial element of the traditional recipe.
The popularity of dan gai go extends beyond Hong Kong. Similar variations of pan-fried rice cakes are found throughout Asia, often served as a street food or snack. The dish is known for its simple ingredients and relatively quick preparation time, making it a convenient and affordable option for many.
Interestingly, the discussion surrounding dan gai go comes shortly after another food-related viral moment. On February 2, 2026, a cooking mishap in Hunan, China, resulted in a perfectly formed “egg pancake,” creating a humorous and unexpected breakfast moment. While seemingly unrelated, both incidents highlight the passionate connection people have with their food and the willingness to debate even the smallest details of preparation.
Elsewhere, mango pancakes are also gaining popularity. A recipe from Red House Spice details how to make Hong Kong-style mango pancakes, which consist of fresh mango chunks and whipped cream wrapped in thin crepes. These are distinct from the rice cake dish, but demonstrate a broader trend of interest in Asian-inspired desserts.
The viral nature of these food discussions, including the dan gai go debate and the popularity of Hailey Fernandes’ egg white pancakes, underscores the power of social media to connect people through shared culinary experiences. Fernandes’ recipe, which gained traction on TikTok, offers a high-protein pancake alternative, appealing to health-conscious individuals. The ease of sharing recipes and techniques online has created a global community of food enthusiasts eager to experiment and share their creations.
As the debate over dan gai go continues, one thing is clear: this seemingly simple street food holds a special place in the hearts (and stomachs) of many Hong Kong residents, and they are not afraid to defend their preferred method of preparation.
