Pineapple Bun with Butter is a dish derived from Hong Kong’s iconic pineapple bun. It consists of a horizontally sliced pineapple bun filled with a thick piece of butter (or cream). The best way to enjoy it is to place cold butter inside a freshly baked pineapple bun—this allows the heat from the bun to melt the butter in the middle...
Ingredients for Cheese Lobster: two large lobsters, three tablespoons of butter, three slices of cheese, one tablespoon of minced onion, one teaspoon of minced garlic, five tablespoons of broth, a pinch of salt. Method: 1. Cut the lobster into pieces, coat lightly with a small amount of starch, deep-fry in oil until red, then remove and drain the oil. 2. In a pan, add butter, minced onion, and minced garlic, stir-fry until fragrant...
Butterflies are one of Hong Kong’s famous specialties, with as many as 142 species found in the region. The areas with the highest concentration of butterflies in Hong Kong are Butterfly Valley and the University Hall vicinity. Originally located behind Lai Chi Kok in Kowloon, Butterfly Valley was a popular destination for group outings and picnics among students across Hong Kong and Kowloon, as well as an ideal spot for observing and collecting butterfly specimens. This valley…
Steamed Fish with Vinegar Sauce features tender and flavorful fish that’s surprisingly easy to prepare. Marinate the fish slices with cooking wine, scallions, ginger, and salt. Arrange the seasoned fish and vinegar-marinated pork (醋肉), then steam for 6 minutes. Pour in a small amount of seasoning sauce, sprinkle with scallion strips, heat some cooking wine in oil until fragrant, and drizzle it over the fish. This dish guarantees you can enjoy restaurant-quality flavors without leaving home…
Steaming is Chef Luo’s top recommendation for cooking hairy crabs. It turns out that to truly savor the authentic flavor of high-quality hairy crabs, steaming is the only way to bring out their natural, delicious aroma and preserve their essence to the fullest. It’s also the most delicious and simplest method. The usual way to eat them is to first break off the legs, then remove the shell...
Ingredients: Pork ribs. Garnishes: Green and red bell pepper cubes, chopped scallions. Seasonings: Pickled chilies, spices, sugar, vinegar, garlic, etc. Flavor profile: Lychee flavor. Culinary features: Tender and fragrant meat, pleasantly sweet and sour, a rising star in the culinary world that suits all palates. Nutritional content: Per 100g of pork ribs: 1000 kJ of energy, 17.4g of protein…
Hong Kong’s toy exports have ranked first in the world since 1972 as a renowned industrial specialty. Thanks to advancements in microelectronics and microprocessing technology, Hong Kong’s electronics industry has developed numerous trendy products that meet market demands. Together with garments and toys, these are known as Hong Kong’s three major export-oriented industrial specialties. …
Hong Kong offers a wide variety of mouthwatering traditional Chinese pastries and seasonal delicacies, including wedding cakes and Mid-Autumn Festival mooncakes, suitable for weddings and various festive occasions, with an extremely diverse selection. Special treats such as “wife cake,” chess pastry, egg rolls, and almond cookies are delicious and flavorful; the trendy, exquisitely individually packaged options ensure hygiene and make them even more presentable as gifts...
Ingredients: 250g raw peanuts, 1 pig's trotter, 12 red dates, 15g angelica root, 5g cloves, 10g scallion segments, 10g ginger slices. Preparation method: 1. Wash the pig's trotter, cut it in half lengthwise, briefly blanch in boiling water, then rinse to remove any scum. 2. Wash the peanuts, bring to a boil over high heat, then simmer until about…
Lobsters are traditionally considered a premium seafood in Asia. It is said that lobsters originated in the United States, later spread to Japan, and then arrived in China via imported Japanese timber. Today, there are about five categories and 154 species of lobsters from places such as the United States, Australia, China, and Japan. As a food paradise, Hong Kong has...
Although Hong Kong is known as a shopping paradise, offering a collection of world-renowned brands, there aren’t many truly locally produced specialties. One that does qualify is a type of incense made from aromatic wood sourced from local incense trees. When burned, the smoke emits an exceptionally fragrant aroma, making it widely renowned. Wealthy families and even ordinary people are willing to buy this incense...
B's Jelly is a type of jelly dessert created by Ka Kee Desserts, a dessert shop located by the Shan Pui River (commonly known as "Tai Hang Kai") in Yuen Long, Hong Kong. It is known for its extra-large portion size. Over time, "B's Jelly" has become another name for the shop itself. The shop has been in business since 1985, and for over a decade, it only had one location facing the Shan Pui River in Yuen Long, until the fame of B's Jelly attracted more visitors.
"Pancake" is the transliteration of the English word "pancake"—a very Western-style dessert—but after being refined by Hong Kong people, it has become one of the classics of Hong Kong-style sweets. Ingredients for mango pancake: 70g flour, 10g cornstarch, 40g sugar, 2 eggs, 250ml milk, 15g butter solution, 2 mangoes, whipped cream as needed…
Bowl rice cake is a small dessert that originated in Hong Kong and has now become popular in major cities across the country. More and more people are eating it, and more vendors are selling it. It is crystal clear, smooth and delicious, bouncy on the teeth, doesn’t stick to them, is fashionable, comes in a rich variety of flavors, and suits consumers of all ages. Varieties of bowl rice cake include: red bean, …
In recent years, a popular preserved dish has emerged in places like Hong Kong and Macau, served in almost all restaurants and eateries. With an elegant name, it’s called “chicken feet” (凤爪). The term “凤爪” is a refined name for chicken feet, where the chicken is likened to a phoenix, originating from imperial sacrificial rituals, as recorded in the Ming Palace History. Chicken feet have thick skin, coarse bones, and little meat, and were traditionally used as an ingredient in soups or stews, such as in dishes like Apricot Kernel...
Wan Chai Tofu Pudding is a famous snack that originated in Hong Kong. Tofu pudding is a traditional Chinese delicacy known for its fragrant, tender, and smooth texture. It is highly nutritious and often referred to as "vegetable meat." It is easier to digest than soy milk, with a protein digestion rate of around 95%, higher than other soy products. Tofu pudding not only contains rich and valuable soy protein but also provides ample calcium, which helps prevent osteoporosis and maintain strong bones. Regular consumption can strengthen the spleen and stomach, aid digestion, and nourish the lungs and heart.
History Wonton noodles were originally sold by street vendors. What made them unique was that a single bowl could contain a variety of ingredients such as beef brisket, fish balls, tofu puffs, pork skin, radish... The number and combination of ingredients were entirely up to the customer, and the price was very affordable. Seasonings included salt, light soy sauce, sesame oil, pepper, ginger, broth, chili...
Wonton noodles in Hong Kong originated during the economic downturn of the 1950s. While wontons share similarities with the northern Chinese dish "huntun," Hong Kong-style wontons simply must include shrimp to be considered authentic. Plump shrimp fillings exude a rich aroma, and the unique shape, exceptional flavor, texture, and color of the wontons all rank among the best. Of course, the noodles and broth also require meticulous preparation. The noodles should have an eggy…
Spicy Meatball is a traditional Chinese delicacy with a long history. It was first created in the Qing Dynasty during the Shunzhi era in the ancient town of Songjiang, Jiangnan, by the Wang family using a special technique and unique recipe. Later, as descendants of the Wang family moved to Hong Kong, it gradually became a renowned local dish. Having been passed down for nearly two hundred years, it has gained immense popularity across Hong Kong, Taiwan, and Southeast Asia, captivating countless food lovers...
Ingredients: 640g fried fish balls, 1 tbsp light soy sauce, 2 tbsp curry powder, 1 tsp chicken powder, an appropriate amount of garlic, an appropriate amount of shallots, an appropriate amount of salt, 3 grains of dried shallot, 1 tsp sugar, 2 tbsp oyster sauce