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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.
Mama Cheung (born 1957/1958; Chinese: 張媽媽廚房), known as Lee Wai-ji (Chinese: 李慧芝) and Tessa Cheung, is a Hong Kong YouTuber who makes videos about cooking Cantonese dishes. When she first got married, Mama Cheung was not experienced in cooking, so she learned how to cook from her mother-in-law.
Soy sauce chicken is a traditional Cantonese cuisine dish made of chicken cooked with soy sauce.It is considered as a siu mei dish in Hong Kong. [1]Another Cantonese dish, white cut chicken, often served with a salty ginger-onion paste, is more savoured for the taste of the meat, where the freshness of the chicken is noticeable.
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
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]
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.
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 ]
Singapore-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5) is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken. [1]
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