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| China and Hong Kong Home » Hong Kong » Cuisines of Hong Kong |
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Cuisines of Hong Kong |
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'Sik tzo fan may' meaning 'have you eaten' is a popular greeting in Hong Kong. This suggests that food is an important part of social customs of Hong Kong. In spite of the strong western influences, the cuisines of Hong Kong have a distinct flavor. The cuisines of Hong Kong show a strong influence of Shanghainese, Hakka and Teochew cultures.
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Rice and rice dishes dominates the cuisines of Hong Kong. Eggs and sea food also play an important part of cuisines of Hong Kong. Beef and pork are the most commonly used meats. Dim Sum comprises a significant part of cuisines of Hong Kong. It usually consists of small portions of different kinds of delicacies like Shaomai, Fung Zhao, Cha siu baau, Pai Gwut and Har gau. Szechuan is the spiciest form of cuisines of Hong Kong.
Some of the mouthwatering dishes that for a part of the cuisines of Hong Kong are as follows:
- Glutinous rice chicken
- Roast sucking pig
- Rice rolls, steamed or stir fried
- Steeped or steamed prawns
- Steamed shrimp dumplings
- Dace fish balls
- Fried rice
- Stir fried crab with ginger and green onion
- Steamed BBQ pork buns
- Steamed pork dumplings
- Spring rolls
- Steamed lobster with garlic or cheese
- Steak Chinese style
- Fried beef flat noodle with dark soy sauce
- Deep fried oyster
- Sweat and sour pork
European table manners are usually not followed in Hong Kong. Usually chopsticks are the best ways to try the cuisines of Hong Kong. Apart from the typical Chinese dishes, the cuisines of Hong Kong depicts influences of other cuisines as well. The Japanese style is very evident in the cuisines of Hong Kong. Wasabi, Sushi, Okinawa soba are basically Japanese dishes that for an important part of cuisines of Hong Kong. Italian, Indian, French, Buddhist and American flavors have also made their place in cuisines of Hong Kong.
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