“Stir-fried spaghetti with barbecued pork” seamlessly blends Eastern and Western cultures, making it an authentic and uniquely Hong Kong-style dish. It features spaghetti stir-fried in soy sauce and tossed with tender Cantonese-style barbecued pork. With ingredients from both East and West, plus Hong Kong’s cha chaan tengs being famously known for their strong stovetop heat and sizzling wok hei, this dish is...
Fish balls, also known as fish meatballs, have a delicate and delicious flavor. Fish ball noodles feature smooth and fine rice noodles as the main ingredient, with a broth made by simmering dried anchovies and pork bones. The dish is then topped with ingredients such as fish balls, beef meatballs, fried meat rolls, and fish slices. The noodles are silky and smooth on the palate, while the toppings each offer their own unique taste.…
Shrimp paste is a commonly used condiment in many southern households. It is made by coastal fishermen from small white shrimp they catch, and here are some clever tips on using this uniquely coastal seasoning. As the seventh of the “Top Ten Scenic Spots in Hong Kong,” the traditional Dragon Boat Water Parade during the Dajiao Festival in Tai O was inscribed on the national intangible cultural heritage list in 2011. …
One of Hong Kong’s top ten desserts. It’s a mung bean cake made with coconut milk and fresh milk. Coconut Milk Mung Bean Cake – Ingredients: Coconut milk..............600 ml Granulated sugar..............500 g Cornstarch...........…
Hong Kong is located in the subtropical zone and has a long coastline, so it is home to many different species of tropical and temperate aquatic animals. There is already a great diversity among crabs alone, with a rough estimate of about 300 species (Lee & Leung, 1999). According to Dai & Yang...
Ginger Juice Milk Pudding is made by causing a chemical reaction between ginger juice and milk within a specific temperature range (40°C to 100°C), which causes the milk to coagulate. In the traditional method, the “collision” step is performed to slightly lower the temperature of the milk, resulting in a better texture for the final product. …
Mango Pomelo Sago is a Hong Kong-style dessert, first created in 1984 by the Hong Kong restaurant chain Lei Garden. The pomelo is segmented into flesh, while the mango is diced, then mixed with sago, coconut milk, and sugar syrup, and served chilled. Some dessert shops also add mixed fruits or bird’s nest to the Mango Pomelo Sago. Its flavor has inspired other food creations such as Mango Pomelo Sago cake...
Spicy fish balls sold by street vendors are a product of the 1950s and 1960s. At that time, street-side noodle stalls were inexpensive, and to reduce costs, vendors used the trimmings from Teochew white fish balls or less fresh fish, mixed them together, then deep-fried them. Unexpectedly, they became hugely popular and grew into a staple of Hong Kong street food.…
Turtle jelly is a traditional Chinese herbal dessert made from the medicinal ingredients of the helmeted turtle, smilax glabra, rehmannia root, dandelion, and honeysuckle. Because of its bitter taste, many shops mix it with sweet red bean paste, giving this herbal remedy a dessert-like flavor. In Hong Kong’s hot weather, eating turtle jelly to clear heat and detoxify is a popular practice. Recommendation: Gong Wo Tong...
Hong Kong beef balls are famous for their springy texture and juicy flavor, offering a satisfying bite. In Stephen Chow’s movie “God of Cookery,” they’re humorously exaggerated to the point where they can be used as ping pong balls. Legend has it that during the Shunzhi era of the Qing Dynasty, the Wang family from Jiangnan meticulously crafted a unique type of beef ball. Later, descendants of the Wang family moved to Hong Kong, where the beef ball became a local delicacy, even winning the favor of the British Queen…
Hong Kong’s shrimp wonton noodles are as much a must-try culinary masterpiece as Shanghai’s xiaolongbao. Each wonton is the size of a baby’s fist, stuffed entirely with whole, large shrimp. The noodles must be made from egg noodles, giving them a firm and springy texture. The soup is also meticulously prepared, simmered with pork bones, dried sole fish, and shrimp roe. Only with these elements...
Beef brisket is the belly part of the cow, surrounded by connective tissue, known for its skin-beautifying benefits, and is a classic ingredient in Cantonese cuisine as well as one of its signature snacks. In Hong Kong, beef brisket is typically served either as curry beef brisket or clear broth beef brisket, and has given rise to dishes such as beef brisket noodles and beef brisket rice noodles. Authentic beef brisket must be simmered with beef bones for several hours to make...
One of the signature snacks at Hong Kong-style cha chaan tengs, simply put, it's toasted bread (toast/slice) first spread with butter (cow fat), then topped with condensed milk. When eaten, you can taste the aroma of the butter and the sweetness of the condensed milk, making it very flavorful. Similar snacks include: Milk Sauce Rich (condensed milk + peanut butter toast), Oil-Drenched Rich (fresh oil + jam toast)...
The best way to enjoy a pineapple bun is to slice it open and insert a large piece of cold butter while it's freshly baked. The heat from the bun will melt the butter, which then seeps into the center of the bun, turning the bread a golden hue. Unlike a regular pineapple bun, a pineapple bun with butter offers a rich, creamy buttery aroma that enhances the overall flavor. …
Slice the square bread, remove the crust, spread peanut butter in the middle to make a peanut butter sandwich. Mix eggs with evaporated milk to make an egg wash. Dip both sides of the peanut butter sandwich evenly in the egg wash, then lightly fry it in oil until golden brown. Remove excess oil from the fried toast, then place a thick slice of butter on top. …
[Ingredients/Seasonings] 1 package of Daimyo wings, 150g enoki mushrooms, 75g shiitake mushrooms, 2 boiled eggs, 75g Chinese chives, 75g okra, 1 pack of braising seasoning mix, 1800ml water, 1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp chicken bouillon powder. [Dipping Sauce:] Chili sauce to taste. [Preparation Steps] (1) In a pot, add 1800ml of water along with the braising seasoning mix...
Grid cake Grid cake is one of the common street snacks in Hong Kong, usually sold by mobile street vendors. It is typically round and divided into four equal sections, with the batter made from a mixture of eggs, sugar, flour, and evaporated milk. …
Fried Two (Fried Rice Roll Wrapping Fried Dough Stick) is a specialty snack from Guangdong, popular in Hong Kong. It is a local creation that combines two classic snacks: rice noodle rolls and deep-fried dough sticks. The method involves wrapping a fried dough stick inside a rice noodle roll, slicing it into small pieces, then drizzling with soy sauce and sprinkling with sesame seeds (traditionally, regular rice noodle rolls are sprinkled with chopped scallions and small dried shrimp during the rolling process, but for making Fried Two, plain rice noodle rolls without scallions or dried shrimp—known as “vegetarian rice rolls”—are typically used). Hong Kong people often enjoy Fried Two with congee, so it is mainly sold at congee shops or street-side food stalls, though it can now also be found as a dim sum dish in restaurants.
French toast is one of the classic snacks found in Hong Kong’s cha chaan tengs. Legend has it that it was introduced from France. In Hong Kong, it is commonly known as “西多士” (pronounced “sai do sai”), often shortened to “西多” (“sai do”), with the full name being “法兰西多士” (“Falanxi Duosai”). This snack, which originated from French toast, has two popular versions in Hong Kong: one is made with a filling of curry sauce, dipped in egg batter, deep-fried until crispy, and then served with butter; the other is…
"Tang Busat," also known as "Ruyi Fruit," is the twin sibling of glutinous rice balls. With the addition of ginger juice, it is especially warming and invigorating. Making "Tang Busat" is simple: cook glutinous rice flour until done, knead it into small balls, then boil them in piping hot syrup in an iron wok. Finally, sprinkle with crushed fried peanuts or shredded fried egg strips to serve. …