Hong Kong cuisine
Hong Kong cuisine is based mainly on Cantonese cuisine, which is characterized by a sweetish taste (dishes are usually steamed or lightly fried and stewed to preserve the beneficial properties of fresh food).
National cuisine of Hong Kong
Most of the local dishes cannot be called fatty and spicy, although in Hong Kong it is not complete without the preparation of spicy dishes flavored with pepper and ginger. Cantonese cuisine is a complex flavor combination: fish, soy and sweet and sour sauces help to achieve this. In Hong Kong, treat yourself to lobsters, sea urchins, oysters, tortoiseshell and shark fin soup, and other delicacies. For those with a sweet tooth, try black glutinous rice with coconut milk and exotic fruits in Hong Kong, pineapple pies, and mango jelly..
Popular Hong Kong dishes:
- porridge “tingzai” (it is made from rice, pork, peanuts, squid and fish);
- “poon choi” (a dish of many ingredients - pork, shrimp, dried eel, chicken, mushrooms, Chinese radish, ginseng and others, which are stacked in layers and poured over with broth - it is customary to start the meal from the top layer, and end with the bottom one, without stirring the ingredients);
- “kung pao” (a dish in the form of chicken with peanuts);
- “dummy” (a dish in the form of steamed Chinese dumplings with different fillings).
Where to taste the national cuisine?
Interested in street food? Go to the open stalls - Hong Kong merchants will offer you cuttlefish on skewers, noodles, fish balls, chicken legs, fried tofu. Look out for food outlets marked with “QTS” (it is awarded by the Hong Kong Tourism Board through testing of catering places) - the food there serves quality and tasty, and the cost of the dishes reflected in the menu will definitely correspond to the prices indicated in the invoice.
Many restaurants can be entered in casual clothes, but respectable and expensive have a strict dress code (check this point when booking a table).
Suitable for satisfying hunger in Hong Kong “Tim ho wan” (the institution is famous for its rather low prices and the best dim sum in the city) or “Man wah” (here you should try shark fins and enjoy desserts in the form of boiled pears and tangerines).
Cooking classes in Hong Kong
In Hong Kong, Martha Sherpa's cooking classes will teach those who wish to learn about authentic Chinese cooking methods and teach them how to cook dim sum, barbecue pork rice rolls, and egg-filled rice balls.
You can visit Hong Kong during the food festival “Wine & Dine” (November), where visitors will find stalls with culinary masterpieces (new pavilions appear every year, for example, “New Products Zone” or “Sweet pavilion”) and the best wines, jazz and pop performances, seminars and presentations on the topic of food and wine.
