Hong Kong is known as the "World's Food Fair", and dining out is one
of the most popular things to do as a tourist. From roadside stalls to
world-class restaurants, Hong Kong offers a wide variety of choices
when it comes to dining out.
Many of the restaurants in Hong Kong have been influenced by both
Eastern and Western cultures. In just this one city, food enthusiasts
can indulge in all kinds of authentic cuisines from Japan, Korea,
Thailand, Malaysia, Singapore, Vietnam, India, Europe, and America.
With such a wide variety of food, Hong Kong has truly become a gourmet
At least 98% of the residents in Hong Kong are Chinese, either
Cantonese, Teochew, Hakka, or Shanghainese.
Many enjoy a traditional breakfast that includes congee (rice
porridge) and yau cha kwai (oil fried bread sticks). However, western
breakfasts that include bread, sausage, pancakes, and eggs are
becoming more popular.
For mid-day and evening meals, most people serve Chinese food with
rice in their homes. Some of the most common ingredients used in
Cantonese cuisines include shiitake mushrooms, Chinese cabbage, salted
duck eggs, kai-lan, red beans, dried shrimp, hoisin sauce, dried
scallops, jujube, and lotus seeds.
Read more about Dim Sum and Yum Cha in Hong Kong
Pineapple Bread is a sweet bread originating in Hong Kong, very
popular, and found in nearly every bakery.
The surface of the bread looks a pineapple, hence the name, but the
traditional variety doesn't actually contain pineapple. A mixture of
sugar, eggs, flour, and lard form a crisp surface with soft bread
underneath, and it's best eaten when hot.
Roast Goose is a traditional specialty of Cantonese cuisine: It is a
whole goose roasted with secret ingredients, cut into small pieces,
each piece with skin, meat and soft bone, and eaten with plum sauce.
For making authentic Guangdong-style Roast Goose you need a special
goose variety from that region. These geese can be raised in a short
time and have a lot of meat and small bones. Eating it has become a
tourist attraction in itself in the New Territories.
Yung Kee, situated in Central, with a history of over several decades,
is famous for Roast Goose.
Yue Kee,with over 40 years history, is the most notable restaurant in
Hong Kong serving this delicacy. The former U.S. Consul General in
Hong Kong was a regular customer.
Fake Shark Fin Soup
In the past, a lot of hawkers used shark meat leftovers from
restaurants as principle material of this snack. Nowadays, shark fin
has been replaced by vermicelli as the main ingredient of this snack,
hence the ‘Fake' added in front of the name.
Mushrooms, black fungus, pork, and some other ingredients are added as
the soup boils. Several seasonings are provided to accompany the meat,
typically pepper, Zhejiang vinegar and sesame oil.
Fake Shark Fin Soup was widespread at Mosque Street in the 1980s. As
one of the street snacks, Fake Shark Fin Soup used to be served in
small bowls and sold by vendors along the streets; hence it obtained
another name “Shark's Fin in Bowls".
Lvzaiji Restaurant, A121 Shau Kei Wan Main East Street.
The so-called Rickshaw Noodles are a kind of fast food, really good
value for money, and popular with the Hong Kong people since the
They are instant noodles with a variety of other ingredients such as
hogskin, fish balls, sirloin, and carrots, with soup and sauces. Due
to the variety of ingredients, they come in many flavors and the price
range is wide.
In the past, vendors always sold this food in street corners from
wooden carts, which is where Rickshaw Noodles obtained its name. Even
today, Rickshaw Noodles is still very popular in Hong Kong, even
though selling in street corners has become a thing of the past and
modern shops have taken over.
Sago Mix is a traditional dessert popular in Hong Kong. Its main
ingredients are Sago (similar to tapioca) and a variety of seasonal
fruits. The sweet and sour taste of fruits, combined with milky
fragrance and chewiness of sago, makes Sago Mix a top choice in the
Many places sell Sago Mix, but Xuliushan (a sweet shop), with a
history over 40 years, is the best of all.
Fish balls are a typical Hong Kong snack, made of fish meat and can be
divided into two varieties.
One is the well-known cooked food sold by street venders. Its history
can be tracked back to the 1950s. This type of Fish Balls are made of
fried fish meat. Food stalls often sell them with spicy or sweet
The other kind is sold uncooked and usually served as an important
ingredient of hot pot, or cooked with noodles in hot soup. The price
is higher and taste different from the first type. These are available
in traditional markets and super markets.
According to a statistic in 2002, the daily average consumption of
fish balls in Hong Kong is 55 metric tons (about 3.75 million fish
Hong Kong-Style Milk Tea
Hong Kong-style milk tea is a popular part of many Hong Kong people's
daily life, typically served as part of afternoon tea.
Hong Kong-style milk tea consists of Ceylon black tea, evaporated milk
and sugar, the tea at the bottom and evaporated milk on top. Hong
Kongers like to say that in a cup of superior milk tea the taste of
milk should be stronger than the tea. Different ingredients and
cooking methods produce various flavors.
By and large, milk tea is standard fare in Hong Kong-style Western
restaurants and Cha Chaan Teng, as well as Hong Kong's historic Dai
Pai Dong (a Hong Kong-style outside restaurant). Nowadays, Hong
Kong-style milk tea has become a symbol of Hong Kong culture. In Hong
Kong films actors frequently mention it in dialogues.
Lan Fong Yuen (a Hong Kong-style Cha Chaan Teng), situated in Central,
is famous for its original Hong Kong-style milk tea and has a history
of over 50 years.Continue to read about Chinese tea.
Wontons are known as chāo shǒu (literally means "crossed hands"),
added to a clear soup along with other ingredients, sometimes
deep-fried. Several shapes are common, depending on the region and
The most famous are called Sichuan-style wontons, a celebrated snack
in Chengdu. They are famous for their thin skin and rich meat filling
as well as their soup, made of chicken, duck, and pork simmered for a
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