After talking about the fat sister snack shop, I have to mention her son Fat Boy. Yu Qikang, who has been helping out at Fat Sister Snack Shop, set up his own business in 2015 and opened a "third-generation Fat Boy Snack Shop" in Tsim Sha Tsui. Later, the store became famous as a Michelin-recommended street food bar. But because it is far away from the crowded area, there are still not many people who come to eat for a trip, so there is no need to queue for too long.

Yu Qikang has been helping out in the Fat Sister Snack Shop since he was a child, and his mother inherited the craft of brine snacks from his grandfather, and he learned the craft from his mother, becoming a veritable "third generation of Fat Boy". Yu Kai-hong goes to the market every morning around 7 a.m. to buy ingredients to ensure that the ingredients are fresh, and works an average of 15 to 16 hours a day. About 2,000 skewers of brine snacks are sold every day, among which raw sausage and chicken gizzards are the most popular.

From the decoration of the store to the type of food, the third generation of Fat Boy is almost the same as Fat Sister's own store, and the overall quality is almost the same as Fat Sister. The ace set meal and the sausage are still familiar recipes, all cooked with traditional marinades and techniques, crispy and chewy. In terms of service, it is slightly improved compared to Sister Fat, and she will ask if she needs to add more sauce before handing it over to the customer. If there are no special requirements, the sauce will be slightly less and the flavor will not be as heavy.

Compared with the fat mother, the improvement lies in the environment, the third generation of fat boy can be dine-in, and a small bar is provided on the side of the store, which can be loaded with a small plate, and eat slowly at the bar, without having to go all the way to eat.