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Poon choi also represents Hong Kong's food culture and creativity. Although it is a traditional cuisine of Hong Kong walled villages the ingredients have changed over the past decades and become more diversified to suit peoples' varying palates and tastes. [8] Nowadays, Poon Choi stores are being launched in the urban districts.
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.
Soy sauce chicken – Traditional Cantonese dish; Spice bag – Fast food dish created in Ireland; Spicy chicken sandwich – Sandwich made with chicken; Sweet and sour chicken – Cooking method; Swiss wing – Chicken wing dish of Hong Kong; Taiwanese fried chicken – Dish in Taiwanese cuisine; Tandoori chicken – Marinated roast chicken dish
Crispy fried chicken (simplified Chinese: 炸子鸡; traditional Chinese: 炸子雞) is a standard dish in the Cantonese cuisine of southern China and Hong Kong. [1] The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft. [ 2 ]
Cola chicken is a chicken dish popular in Hong Kong, prepared with chicken and cola soft drink as main ingredients. [1] [2] The cola is typically mixed with another ingredient, such as soy sauce, barbecue sauce or ketchup. [1] [2] [3] It can be prepared with regular or diet cola. [4]
In 2000, Hong Kong, once the largest entrepôt for shipping chicken feet from over 30 countries, traded a total of 420,000 tons of chicken feet at the value of US$230 million. [3] Two years after joining the WTO in 2001, China approved the direct import of American chicken feet, and since then China has been the major destination of chicken ...
White cut chicken or white sliced chicken (traditional Chinese: 白切雞; simplified Chinese: 白切鸡) is a type of siu mei. [1] Unlike most other meats in the siu mei category, this particular dish is not roasted, but poached. [2] The dish is common to the cultures of Southern China, including Guangdong, Fujian and Hong Kong.
S. Saang mein; Sea cucumbers as food; Seafood birdsnest; Shahe fen; Shark fin dumpling; Shogun and Little Kitchen; Shumai; Singapore-style noodles; Siu mei; Siu yeh