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Hong Kong Food & Dining

Welcome to the “Culinary Capital of Asia”Hong Kong. Here you can not only deguster Hong Kong local food, Cantonese food, Sichuan and Hunan dishes, but also taste gourmets from Britain, Italy, Germany, France, etc.

There are also many excellent restaurants, including Chinese Restaurant, Asia-style Restaurant and Western Restaurant. Tour in Hong Kong, you will have many choices.

Top Hong Kong Local Food

1. Dim Sum

Dim Sum means "touch your heart". There are as many as 150 items on a restaurant menu and 2,000 in the entire range. It is hard to not find something you love.

As Cantonese people tend to avoid fried foods early in the day, steamed dishes dominate most dim sum menus. There are also snack-sized portions of pan-fried, deep-fried, and baked served in bamboo containers, which are designed to be eaten communally and washed down with tea. Hence, going for dim sum is known as yum cha, which literally means "drinking tea". The famous dim sums are listed hare:

A. Steamed Shrimp Dumpling

Shrimp wrapped in a thinly-rolled piece of translucent wheat dough. Usually, the dumpling will contain pork. Ideally, the contents will be 70﹪ shrimp and 30% pork.

Steamed Shrimp Dumpling

B. Shao Mai

Shao Mai is a type of Chinese dumpling. The typical Cantonese dim sum variant consists of ground pork, whole or chopped shrimp, shiitake mushrooms, green onions and ginger, wrapped in thin wheat dough, seasoned with Chinese rice wine, soy sauce and sesame oil, and garnished with a dollop of crab roe.

Shao Mai

C. Barbecued Pork Bun

Tender, sweet, slow-roasted pork tenderloin, usually seasoned in oyster sauce, and encased in a fine, soft bun.

Barbecued Pork Bun

2. Seafood

It's fried, baked, steamed, grilled, sliced, diced and stuffed. More to the point, Hong Kong's seafood is very fresh. So fresh, you can see it swimming minutes before it's on your table.

A. Steamed Fish

Steamed fish is a staple of Hong Kong seafood menus. Prices vary depending on the type of fish, but the cooking style usually takes a less-is-more approach because simple seasoning allows diners to appreciate the original flavour of the fresh fish. The most common seasonings include ginger, mushrooms, dried fruit peel and shallots.

Steamed Fish

B. Stir-fried Crab

This is a sampan-style classic dish. Unique to Hong Kong, sampan style refers to the fishermen delicacies served on small boats. It usually involves the pungent flavours of ginger, garlic and chilli.

Stir-fried Crab

C. Drunken Shrimp

Drunken Shrimp is a popular dish in Hong Kong based on fresh-water shrimp that are oftern eaten alive, but stunned in strong liquor or baijiu to make consumption easier.

Drunken Shrimp

3. Local Snacks

Snacks are especially popular in Hong Kong. Stroll around the streets of Hong Kong to have a really dining experience.

A. Pineapple Buns

Traditionally, pineapple bun is made from pineapple and earned its name because of its shape like the pineapple. It is touched softer and tasted sweeter than Western bread, because the bun's top material is cookie-type dough and the bottom is Chinese-style bread dough.

Pineapple Buns

B. Egg Tarts

This tarts is made from egg, custard and cookie dough. The way is to bake. It is said that the popular snack probably originates from English custard cakes.

Egg Tarts Egg Tarts

4. Noodles and Congee

Noodles strips are made from rice flour, which is a staple food of South China, even Southeast Asia. Congee ranges from the plain starchy variety to the lighter versions that include vegetables and meat and even hotpots in which the ingredients are cooked in a congee soup.

A. Cantonese-style Congee

In Hong Kong, it is easily to find Cantonese-style congee or rice porridge. Raw ingredients are put in continuously boiling rice porridge until they become soft and their flavours are infused in the entire mixture.

Cantonese-style Congee

B. Rice Noodles in Soup

Rice noodles of Hong Kong are often served in soup with beef balls or fish balls. Cantonese meat balls differ from their Western counterparts in texture. Instead of mincing, the meat is pounded until it is pulverised, giving the meatballs a smooth texture.

Rice Noodles in Soup

C. Stir-fried Noodles

Stir-frying noodles is one of the most post cooking methods. Usually, the ingredients are flour and eggs and flour. Adding soy sauce is to make the noodles more delicious as a breakfast dish.

Stir-fried Noodles

5. Special Dishes

A. Poon Choi

Poon Choi is a kind of traditional dishes, especially popular in New Territories. Usually, poon choi are cooked with different ingredients, such as squid, pork, duck and fish as the main ingredients. You will find a specialty that the cooked ingredients are put in a wooden, steel basin or a clay pot and then put on to your table.

Poon Choi

B. Hong Kong Hot Pot

Place thinly sliced pieces of beef, chicken, fish, and pork and vegetables into a gently bubbling broth of your choice. The broth can be herb-based or meat-based and other ingredients, such as shellfish, meatballs, noodles, and certain vegetables can be added to the stock. When everything is cooked, simply ladle out the items you want to eat and enjoy them, or dipped in a sauce. The restaurant at the Ramada Hong Kong, not too far from Sheung Wan Station on Hong Kong Island, is a popular spot for hot-pot lovers.

Hong Kong Hot Pot

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