Traditional Hong Kong Food
Cuisine is an integral part of any local culture, and no trip to Hong Kong is complete without tasting the traditional Hong Kong food. This directory offers information about the traditional dishes and drinks available in Hong Kong 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.
- Spring Rolls (Chun Juan, 春卷): is made by wrapping fresh vegetables in a thin pan-cake and deep frying in cooking oil.
- Steamed pork dumplings (烧卖): a traditional Chinese dumpling served in dim sum.
- Egg tong sui: a classic tong sui (sweet soup) within Cantonese cuisine.
- Hot and Sour Soup: the soup's ingredients create a flavor both spicy and sour.
- 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 Pork Chops with Rice: cooked rice pan fried with eggs and then baked with marinated pork chops.
- Beef chow fun: fried flat rice noodles with beef.
- Buddha's Delight: various vegetables cooked in soy sauce-based liquid.
- Cha siu (叉烧) : barbecued pork.
- Congee: Chinese rice porridge.
- Crispy Fried Chicken: the chicken skin is extremely crunchy, but the white meat is relatively soft.
- Har Gow (虾饺): traditional Chinese dumpling served in dim sum.
- Hot Pot: Chinese style stew with a wide variety of ingredients.
- Lo Mai Gai (糯米鸡): glutinous rice filled with chicken, Chinese mushrooms, Chinese sausage, scallions and sometimes dried shrimp.
- Orange Cuttlefish(鹵水墨魚): or orange squid.
- 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.
- Roast Duck: is eaten with pancakes, spring onions, and hoisin sauce or sweet bean sauce as well as rice.
- Roasted Goose (烧鹅): a variety of Siu Mei, or roasted meat dishes, within Cantonese cuisine.
- Roasted Pigeon (烧乳鸽): are bred for meat, generally called squab and harvested from young birds.
- Seafood Birdsnest: scallops, peapods, boneless fish fillet, celery sticks, straw mushrooms, calamari, shrimp.
- Siu yuk (烧肉): roasted pig
- Steamed fish (清蒸鱼): 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.
- White cut chicken: marinated steamed chicken.
- 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.
- 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.
- Jin Deui: fried Chinese pastry made from glutinous rice flour.
- Lai Wong Bao (奶黄包): custard buns.
- Ma Lai Koh (马拉糕): cup cakes.
- Marry Girl Cake (嫁女饼): a lightly sweetened sponge cake.
- 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, and served with a slab of butter and topped with golden syrup, or sometimes honey.
- 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 (臭豆腐, Chou Dou Fu): a form of fermented tofu that has a strong odor.
- 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.
- Bolay (普洱茶): variety of post-fermented tea produced in Yunnan province.
- 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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