Hong Kong has the advantage of being a free trade port, where ingredients from every corner of the world can come into Hong Kong at will, giving Hong Kong's Cantonese chefs plenty of room to play. For example, Japanese wagyu beef, New Zealand lamb chops, Spanish ham, Norwegian salmon, Boston lobster ...... Hong Kong Cantonese cuisine, eat Cantonese cuisine, but in a flash you have eaten all over the world, which is also Michelin favors Hong Kong Cantonese cuisine, favoring Cantonese cuisine to help reason, right?

With good ingredients, and half a lifetime into the culinary arts of the master teacher dedicated to the study of the craft, so Hong Kong Cantonese cuisine is not delicious are difficult.

Of course, scrutinized, Hong Kong cuisine in addition to the ingredients on the upper hand, in fact, more also fused with some elements of Western cuisine.

For example, Hong Kong cuisine species of classic characteristics of the typhoon shelter Jumbo Crab, in September-October is the best time to eat crab, Alaskan specialty Jumbo Crab, large and succulent, pure and sweet flavor, with traditional Hong Kong-style approach to the typhoon shelter stir-fried crab, crab aroma, spicy and refreshing. The gourmets of the goods naturally know that the typhoon shelter flavor is the best, sprinkled with breadcrumbs slightly bring out the spicy surface of the Jumbo Crab, the mouth gradually feel the tenderness of the crab meat succulent.

Similarly, the Typhoon Shelter Fortune Shrimp is also a classic Hong Kong style Typhoon Shelter flavor, with sweet shrimp meat, crispy ingredients, and a layer of breadcrumbs, which naturally brings out the natural flavor of the shrimp.

Additionally there is Boston lobster, there is actually a unique black pepper flavor, wrapped in the lobster meat on the oral cavity at the level of plump, fragrant black pepper Poron entrance outside the charred, tender and sweet - which indeed will not be seen in the Guangdong cuisine.

In contrast, Cantonese cuisine is more "Chinese", such as soup.

Cantonese people make soup, not a simple broth, but according to the season, simmering out of a small fire, with nourishing effect of the soup. Whether it is a housewife, or market aunts, are well versed in the soup ingredients with the winter yam bone soup, summer winter melon cup, are responsive to the changing seasons. There are also essential Chinese medicines, stewed chicken to put goji berries, cordyceps and old duck soup is the most appropriate.

For example, the most representative pepper pork belly chicken, with pork belly to wrap the whole chicken, cooked meat is particularly tender. White pepper and herbs are boiled until the soup is white with a slight pungency, and a bowl of it, not to mention how moisturizing it is.