Hong Kong cuisine is a set of culinary traditions of the Hong Kong population. Public catering predominates in the city, which is largely facilitated by both the employment of the population and the characteristics of housing (due to the high cost of real estate in Hong Kong, there are very small apartments, many of them have no kitchens at all).
Most city residents prefer to eat in restaurants and street eateries, of which there are more than 14 thousand in Hong Kong. Almost all culinary styles and trends are represented, but Cantonese cuisine (Yuetsai) predominates, the culinary traditions of which are native to the majority of the local population.
During the period of British rule, Cantonese cuisine synthesized both European elements and elements of other Chinese and Asian cuisines. As a result, Hong Kong cuisine, with the clear dominance of Cantonese traditions, contains elements of British.
American, Japanese, Indian, Beijing, Sichuan and other cuisines of the world, as well as local cuisines of the largest ethnic groups in Hong Kong (Chaoshan cuisine, common among the Chaoshan people, Hakka cuisine, common among Hakka, Fujianese cuisine common among Hoklo, and Shanghainese cuisine common among Shanghainese).
Thanks to its status as an international financial, transport and tourism center, Hong Kong has become a kind of gastronomic “incubator” and a center of new culinary trends. Chefs from all over the world come here for knowledge and ideas; gastronomic and beer festivals, exhibitions of beverages and food technologies are often held here. Many travel guides and food reviews call Hong Kong a “foodie’s paradise” and a “world’s fair of food.” The selection ranges from some of Asia’s best street food establishments to upscale fine dining restaurants run by celebrity chefs.
Dimsum or diansin (Chinese trad. exercise pinyin: diǎnxīn, cant. dim2 sam1, which means “to touch with the heart,” “order for the heart”) are light dishes that, in the Chinese tradition of tea drinking, are served to the table along with a cup of Chinese Pu-erh tea, usually before lunch. They are small portions of dessert, fruits, vegetables or seafood laid out on several saucers.
Baozi (Chinese: , pinyin: bāozi), or simply bao (Chinese: 包) is a popular Chinese dish, which is a small steamed pie. The dough is usually leavened, unlike buuz (whose name comes from the Chinese baozi). Both meat products and vegetable products (doufu, cabbage, mushrooms, pumpkin) or a combination of both can be used as filling. Most often, minced pork and cabbage are used. When baozi is prepared as a sweet dish, the filling may…
Chinese cuisine includes the cuisines of the regions of China as well as the culinary traditions of the Chinese diaspora.
Bulgogi (also spelled bulgogi, bulgogi) (Korean ) is a Korean dish, a type of barbecue, usually made from marinated beef or veal, sometimes from chicken or pork.
Vietnamese recipes include a wide range of greens, including lemongrass, mint, Vietnamese mint, coriander leaves and basil. Beef is used less frequently, mainly for pho soups and the famous…
Fish sauce (fish sauce) is a sauce made from small fish (usually anchovies) that have been fermented in a marinade with added salt. It has a specific smell and a strong salty taste. In southern China, fish sauce is used to season soups and casseroles.
European cuisine, also referred to as Western or continental, is an umbrella term for the diverse cuisines of Europe, as well as the European-influenced cuisines of North America, Australasia, Oceania and Latin America. European cuisines vary markedly depending on the country, region – living conditions, cultural traditions and food preferences – however, they are united by “European”, continental origin. Despite the differences, what European cuisine has in common is…
Korean cuisine is the national cuisine of ethnic Koreans. Main dishes – rice, noodles (guise, naengmyeon), soups, snacks (panchax: kimchi, namely, choric, jichimu, bokgeum and others), tteok.
Curry is the name of a variety of spicy, thick liquid dishes made from stewed vegetables, legumes and/or meat, common in southern India. Curries are usually flavored with a spicy blend of spices and are usually served with rice. The curry spice mixture is also called curry.
Oyster sauce is a sauce made from oysters. Typically, oyster sauce refers to a thick, dark sauce popular in Southeast Asia, made from sugar, salt, oyster essence and cornstarch as a thickener. Even though oyster sauce is made from seafood, it does not have a “fishy” taste or smell. When making a vegetarian version, mushrooms, usually oyster or shiitake mushrooms, are used instead of oysters. Oyster sauce adds a salty, savory flavor to food…
Asian cuisine (East Asian cuisine) is a general term used, as a rule, to collectively refer to the cuisines of East, South, and Southeast Asia. The cuisines of the Pacific Islands are not usually included in this concept, nor are the cuisines of other regions of Asia – Western and Central Asia.
