Cuisine is an integral part of any local culture, and no trip to City is complete without tasting the traditional City food. This directory offers information about the traditional dishes and drinks available in City to help visitors better understand the local food culture and make an informed decision when trying them.
- Shark Fin Soup: soup made with shark fins obtained from any of a variety of shark species.
- Asian Vinaigrette Salad: salad made with popular dressing that consists of rice vinegar, olive and sesame oils, soy sauce and spices.
- Hong Kong Chicken Salad: salad made with cooked chicken breasts, cellophane noodles, iceberg lettuce.
- Baked Fish Intestines with Eggs (焗魚腸): it originates from an old-fashioned Cantonese home made dish.
- Baked Pork Chops with Rice: cooked rice pan fried with eggs and then baked with marinated pork chops.
- Beef chow fun: made from stir-frying beef, hefen (wide rice noodles) and bean sprouts.
- Buddha's Delight: various vegetables cooked in soy sauce-based liquid.
- Congee: Chinese rice porridge.
- Crispy Fried Chicken: the chicken skin is extremely crunchy, but the white meat is relatively soft.
- Fried Flat Rice Noodles with Beef (干炒牛河): beef marinated in ginger juice and flat rice noodles.
- Har Gow (虾饺): traditional Chinese dumpling served in dim sum.
- Lo Mai Gai (糯米鸡): glutinous rice filled with chicken, Chinese mushrooms, Chinese sausage, scallions and sometimes dried shrimp.
- Poon Choi: traditional dish from Hong Kong, composed of many layers of different ingredients.
- Rice Noodle Roll (猪肠粉): thin roll made from a wide strip of rice noodles, filled with shrimp, pork, beef, vegetables, or other ingredients.
- Roasted Goose (烧鹅): is made by roasting geese with seasoning in a charcoal furnace at high temperature.
- Roasted Pigeon (烧乳鸽): Cantonese style pigeon is typically braised in soy sauce or rice wine.
- Seafood Birdsnest: scallops, peapods, boneless fish fillet, celery sticks, straw mushrooms, calamari, shrimp.
- Siu yuk (烧肉): is a variety of Siu Mei, or roasted meat dishes, within Cantonese cuisine.
- Soya Sauce Pigeon (鼓油皇乳鸽): Cantonese-style pigeon is typically braised in soy sauce, rice wine and star anise then roasted with crispy skin and tender meat.
- Spicy Spiral Shells (辣酒煮螺): spicy seafood dish.
- Steamed fish (清蒸鱼): is a popular, healthy and simple Chinese dish.
- Tingzai Porridge: rice porridge with pork, peanut, squid and fish slice.
- White boiled shrimp (白灼虾): made with fresh shrimp in boiling (灼) hot water.
- Wonton Noodles (云吞面): Cantonese noodle dish, usually served with shrimp wontons and garnished with leafy vegetables.
- Zhaliang (炸两): tightly wrapping rice noodle roll outside of fried dough.
- Snake Wine (蛇酒): alcoholic beverage produced by infusing whole snakes in rice wine or grain alcohol.
Hakka Yong Tau Foo (stuffed beancurd) in Singapore.
In Malaysia there's laksa. In Indonesia there's soto.
Green Goddess dressing, a San Francisco original.
Taiwan's beloved niurou mian, or beef noodles, at the King's.
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