Cuisine is an integral part of any local culture, and no trip to City is complete without tasting the local 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.
- Cha Siu Baau (叉烧包): Cantonese buns filled with barbecue-flavoured cha siu pork.
- Chicken Feet: chicken feet deep fried or steamed, stewed and simmered.
- Clam in Wine Sauce (家常米酒炒蚬): clams cooked with minced garlic and wine.
- Dim Sum: small individual portions of food.
- Egg Tart: outer pastry crust filled with egg custard and baked.
- Jelly fish (海蜇): desalted by soaking in water overnight and eaten cooked or raw.
- Jin Deui: fried Chinese pastry made from glutinous rice flour.
- Spring Rolls (Chun Juan, 春卷): is made by wrapping fresh vegetables in a thin pan-cake.
- Steamed pork dumplings (烧卖): a traditional Chinese dumpling served in dim sum.
- Turnip Cake (萝卜糕): is a Chinese dish made of shredded radish and plain rice flour.
- Egg tong sui: a sweet version of egg drop soup.
- 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.
- Almond Biscuit: small almond biscuits with no filling.
- Bean Curd Gelatin (Tofu fa):
- Black Sticky Rice: a dessert made with glutinous rice, coconut milk, sugar.
- Cocktail bun, Gai Mei Bao, (雞尾包): a Hong Kong-style bread with a sweet filling of shredded coconut.
- Cream Bun: the bun with either butter cream or whipped cream filling down the middle with coconut sprinkles on the outside.
- Douhua (豆腐脑): Chinese dessert made with very soft tofu.
- Ginger Milk Curd (姜汁撞奶): Chinese hot dessert with the main ingredients such as ginger, milk, and sugar.
- Lai Wong Bao (奶黄包): custard buns.
- Ma Lai Koh (马拉糕): cup cakes.
- Marry Girl Cake (嫁女饼):
- Mooncake: Chinese bakery product traditionally eaten during the Mid-Autumn Festival.
- Pineapple Bun (菠萝包): sweet pastry with the top part made to resemble a pineapple.
- Sweet Almond Soup (蛋白杏仁茶): made with almond and egg white.
- Turnip Cake (萝卜糕): Chinese dish made of shredded radish and plain rice flour.
- Wife Cake: traditional Chinese pastry with flaky and thin skin made with winter melon, almond paste, and sesame.
- Hong Kong-style French Toast: deep frying stacked sliced bread dipped in beaten egg or soy.
- Siu Mei: meats roasted on spits over an open fire.
- Beef Balls (牛丸): balls made of beef that has been finely pulverized.
- Bolo yau (菠萝油): buttered pastry bun.
- Deep Fried Squid (椒盐鲜鱿): made with salt and pepper.
- Dried Shredded Squid: dried, seasoned snack.
- Eggette, Gai Dan Jai, (鸡蛋仔): egg waffles.
- Fish Balls: common Chinese food made from surimi.
- Put Chai Ko: palm size sweet snack which originates from Hong Kong.
- Stinky tofu: is a form of fermented tofu that has a strong odor.
- Bolay (普洱茶): variety of post-fermented tea produced in Yunnan province.
- Chinese Herbal Tea: kind of tea-soup made from purely Chinese medicinal herbs.
- Chrysanthemum Tea (菊花茶): flower-based tisane made from chrysanthemum flowers.
- 24 flavors (廿四味): variety of Cantonese herbal tea, mixtured of up to 24 different ingredients.
- Hong Kong-Style Milk Tea: black tea with evaporated milk.
- Red Bean Ice (红豆冰): azuki beans, light rock sugar syrup, and milk.
- Soy Milk (豆奶): beverage made from soybeans.
- Sugarcane Juice: the juice extracted from pressed sugarcane.
- Yuanyang (鸳鸯): mixture of coffee and Hong Kong-style milk tea.
- Snake Wine (蛇酒): alcoholic beverage produced by infusing whole snakes in rice wine or grain alcohol.
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