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Lin Heung Tea House in Hong Kong. Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines (especially British cuisine) and non-Cantonese Chinese cuisines (especially Hakka, Teochew, Hokkien and Shanghainese), as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce.
Food and drink companies of Hong Kong (7 C, 13 P) Hong Kong food writers (9 P) H. Hot pot (6 P) N. ... Traditional candies in Hong Kong; Turnip cake; W ...
Before the 1990s, street foods were offered by hawkers, who are vendors with little carts moving around the streets and selling their traditional snacks. The best known Hong Kong street foods are curry fish balls, soya-braised cuttlefish, stinky tofu, curry pig skins, pig-blood jelly, red bean, green bean sweet soup, siu mai, etc. [45] [46 ...
Hong Kong bakeries have more Western influence due to the 150 years of British rule that ended in 1997, and the nearby presence of the former Portuguese colony of Macau. Taiwan-style bakeries may have more influence from American bakery, Japanese bakery, or Korean bakery styles. Chinese bakeries show considerable variation within mainland China ...
The alterable essence of local street food has demonstrated Hong Kong cultural acceptance and serves as a medium to display its character to the world. In 2015, a marked rise in nativist sentiment led to the growing influence of localist parties such as Civic Passion and Hong Kong Indigenous .
Food and drink in Hong Kong (3 C, 3 P) H. ... Trading stamp culture in Hong Kong; Traditional candies in Hong Kong; Tsim Tung Brother Cream; V. Villain hitting; W.
It is known for dim sum, a Cantonese term for small hearty dishes, which became popular in Hong Kong in the early 20th century. [ 1 ] [ 7 ] These bite-sized portions are prepared using traditional cooking methods such as frying, steaming, stewing, and baking.
Hakka cuisine in Hong Kong is less dominated by expensive meats; instead, emphasis is placed on an abundance of vegetables. Pragmatic and simple, Hakka cuisine is garnished lightly with sparse or little flavoring. Modern Hakka cooking in Hong Kong favors offal, an example being deep-fried intestines (炸大腸; zhá dà cháng).
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