Hong Kong cuisine

Hong Kong cuisine is influenced by Cantonese cuisine and parts of non-Cantonese-speaking China (especially Chaozhou, Dongjiang, Fujian and the Yangtze River Delta), the Western world, Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international city of commerce. From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of "Gourmet Paradise" and "World's Fair of Food".


Bai Qie Ji – White Cut Chicken

White cut chicken is a traditional Cantonese dish eaten at Chinese New Year to symbolise happiness, prosperity, and marriage ; And yet is comfort food in everyday Chinese home cooking.

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Nuomici – Nuo Mi Ci – Glutinous Rice Balls

Nuomici (糯米糍 Nuo Mi Ci) is a type of Chinese pastry. It is one of the most standard pastries in Hong Kong. It can also be found in most Chinatown bakery shops overseas. It is also referred to as glutinous rice dumpling.

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Pineapple Bun – Polo Bun

Pineapple buns (or buo luo bao / 菠蘿包 in Cantonese) are a popular bun in Hong Kong. If you have been to Chinatown and have tried authentic Cantonese dim sum, you will probably know pineapple buns. Regardless of its name, there is no pineapple in the bun — it’s a soft bun with a sweet and crusty topping, which is extremely tasty when it’s freshly baked.

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Pork Floss – Rousong

Pork floss is a seasoned, shredded dry pork food with cottony texture. Its usage is very versatile. It can be used as topping for congee or filling for sushi rolls, breads and pastries. It also can be eaten as snack.

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Siu Yuk – Crunchy Roast Pork Belly

Crisp skin and juicy and tender meat – Who doesn’t love crunching down on a good piece of well-cooked pork crackling

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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