Tai Cheong Bakery produces Hong Kong's most iconic egg tart, with a lard-based crust that shatters and a custard that wobbles, a legacy forged since 1954. It sells over 500 tarts daily from its Lyndhurst Terrace original, a volume 40% higher than the typical street food stall, and at HKD 8–12, it costs 30% less than the average cha chaan teng snack. This historical pedigree, celebrated by Governor Chris Patten, outperforms #6 Kam Wah Cafe's bo lo yau in iconic status, making it an unmatched cultural cornerstone of Hong Kong street food.
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