The kitchens of China (especially Cantonese) dominate the culinary scene in Hong Kong, and this is not a surprise, as most originate in Hong Kong Cantonese. In addition to Chinese food you will find many restaurants that specialize in other cuisines of the Far East such as Japanese, Korean, Thai, Vietnamese, Indian and other ... British and European influence can be found, such as Hong Kong was a British colony for more than 150 years.
It can also besaid that over the years developed its elements Hong Kong cuisine, Cantonese cuisine with other links ...
World Cuisine
Yum Cha ("drinking tea") is an integral part of culinary culture in Hong Kong.
This term refers to the Cantonese custom of eating small servings of different food, Dim Sum, above all, while the Chinese tea.
Dim sum is probably more popular in Hong Kong court. It literally means "touch the heart", meaning "what gets your heart "(which is due to the wide variety to choose from ...)
Dim sum is usually served as a light meal or brunch, which consists of various types of steamed buns, dumplings and rice rolls, with a range of fillings, including beef, chicken, pork, shrimp and vegetarian dishes ... There is usually some time from morning to early afternoon to eat and usually served with Chinese tea.
Visiting a traditional style of Hong Kong Tea House for Yum Cha stronglyrecommended.
Another real "Hong Kong Institution" Cha Chaan Teng is: a casual restaurant, which can be described as a hybrid between a Chinese tea house and a coffee ... These places are usually open from morning to evening and serve a variety of local ... Hong Kong style milk tea and toast, rice and pasta dishes.
The Cantonese cuisine comes from the area around the city of Guangzhou (Canton) in Guangdong province, a short distance fromHong Kong.
Among the various cuisines of China Cantonese is the most popular outside of China, probably due to the fact that it is not as sharp as some of his "colleagues" ...
Wide variety of ingredients will help to characterize what the Cantonese cuisine, more than anything else ... The Cantonese cuisine is using nearly every ingredient under the sun and the famous Chinese proverb says: "The Cantonese eat everything that swims, except the boat,anything that flies except airplanes, and everything except the car "runs ...
The Cantonese cuisine is also characterized by the combined use of a mild and simple spices. Ginger, onions, sugar, salt, soy sauce, rice wine, cornstarch and oil are sufficient for most Cantonese dishes, though the garlic is abundant.
Steaming, roasting and frying cooking methods seem more popular in Cantonese restaurants due to the shortto bring the philosophy of cooking and flavor of fresh ingredients.
In addition to the final Dim Sum, Cantonese recommended dishes include sweet and sour fish, fried fish Garoupa, crispy fried chicken, pork, bacon and of course ... Braised shark fin and abalone is expensive
The Chiu Chow (Teochew) Chiuchow food comes from (now "Chaozhou"), a city in Guangdong province of China, near Guangzhou and HongKong. Full of expectation, this style of cooking is very similar to Cantonese cuisine, kitchen Chiuchow even though it retains a degree of independence culinary ...
Cold poached shrimp, oyster omelette with child, Chiu Chow-style roast duck and soy are some of Chiu Chow goose dishes recommended.
L ') Sichuan (Szechuan cuisine of Sichuan Province in southwest China and has an international reputation for warm andspicy.
The most common ingredient Sichuan pepper or Fagara An indigenous plant whose peppercorns produce a fragrant, numbing, almost citrus spice. Other common spices include pepper, ginger, star anise, fennel, coriander, chili bean paste, garlic and spices.
cooking methods are the most common smoking, stir frying, baking and cooking, leave the peppers and aromatic spices time to eat enchanted with unforgettable flavors and fragrances
CelebritiesSichuan-style dishes include Sichuan dan-dan noodles, sliced pork in garlic sauce with a touch of chili, beef in pepper sauce, Szechuan, Kung Pao chicken, tofu and Ma Por Twice cooked pork.
Beijing / Beijing (Mandarin) cuisine originates from the Chinese capital.
It has evolved over the centuries by thousands of skilled chefs from different regions of China, the "Big City", the workflow for the royal family and government officials rich.
Peking Duckis by far the most popular dish Peking, and is appreciated for its thin skin and crisp. Other famous dishes of the cuisine of Beijing plans sour soup, sliced beef sautéed with spring onions and pigeon drunk.
The cuisine of Shanghai is from coastal provinces to the city of Shanghai and is characterized by the use of alcohol. Fish, eel, shrimp and chicken are "drunken" with spirits and usually served raw.
Corned beef andcanned vegetables are often used to flavor the dish. Another "secret ingredient" of the cuisine of Shanghai is the sugar ...
Sweet and sour spare ribs, Shanghai Hairy Crab Beggar's Chicken, "eight treasures duck chicken" drunk ", braised eel and yellow fish dishes are most popular ...
Modern fusion cuisine has great in Hong Kong in recent years ... The city always come up with innovative chef culinary creationsChina combine different styles of cuisine from other regions, and the results are surprisingly tasty.
, Indian, Korean and Southeast Asian Japanese restaurants are very popular in Hong Kong and worth considering, especially if you're tired of Chinese food, but still try to do something "authentic."
Hong Kong Food - Offers Asian world cityRecommend : Kitchen Exhaust Fans
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