Stuffed three treasures 煎酿三宝
Stuffed three treasures is featured among the local specialties of Hong Kong.
Eggplant, pepper and tofu are stuffed with fish paste and fried. Choose a mixed portion to compare the textures.
How it is made
Pieces of eggplant, pepper and tofu are filled with fish paste and pan-fried or shallow-fried. Diners can choose a combination rather than receiving exactly the same three pieces everywhere.
Flavour & texture
The fish paste is springy, eggplant becomes soft, pepper stays firmer and tofu adds a mild center. Sauces bring sweetness or heat.
Local roots & traditions
Stuffed three treasures are part of Hong Kong's street-snack repertoire.
How to order Stuffed three treasures
Choose a mixed portion to compare textures and ask for sauces separately if you want the individual ingredients to remain distinct.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Duck-egg oyster pancake 鸭蛋蚝饼 →
Oysters are combined with duck egg and other binding ingredients, then fried into a pancake with crisp edges. The ratio of oyster, egg and starch varies by kitchen. The pancake contrasts briny, juicy oysters with rich egg and a browned exterior, sometimes with a softer, slightly chewy middle.
Curry fish balls 咖喱鱼蛋 →
Fish-paste balls are cooked and held in a curry-flavored sauce until hot throughout. Stalls may offer different sauce strengths or a choice of plain and fried-style balls. The balls are bouncy and smooth, with a mildly fishy base beneath the salty, aromatic curry. Heat varies considerably.
Questions before you order
What name should I show when ordering?
Show 煎酿三宝 for Stuffed three treasures.
Sources & reading
Recipes and servings vary between kitchens.