Hong Kong's food culture is the intersection of (eastern and western cultures), and it has developed the eating habit of combining Chinese food (mainly Cantonese food) with western food, so it is known as (gourmet paradise).
As a gathering place for people from all over the world, Japanese, Korean, Taiwan Province, Vietnamese, Thai and Indian restaurants are very common in Hong Kong.
However, many foreigners have pointed out that although you can taste delicious food from all over the world in Hong Kong, these foods have actually changed in order to adapt to the eating habits of Hong Kong people, thus becoming less authentic. From another perspective, these foreign food cultures have also enriched the local food culture in Hong Kong.
Hong Kong local flavor special diet:
In the past, (big-name stalls) used to be very ordinary restaurants, but due to strict hygiene regulations and the fact that the government no longer issues relevant business licenses (permits) to the public, big-name stalls have faced the fate of extinction in Hong Kong. The big-name stalls slowly moved the tea stalls indoors, combining the ice room with pineapple ice, assorted fruit ice and red bean ice, and gradually became today's tea restaurant.
Tea restaurants mainly provide cheap food such as instant noodles, Wonton Noodles, rice noodles, fried eggs, fried dumplings and porridge, but some large tea restaurants will provide fried noodles, such as dry fried beef river, Fujian fried rice and Xingzhou fried rice.
Some restaurants, such as Daxing Shao Tea Restaurant, also operate barbecue business. When Japanese food became popular in Hong Kong, tea restaurants began to serve some Japanese cooked food.
For breakfast, we serve bread and butter, toast, eggs, sausages, coffee, milk tea and so on. Although the names of these foods are the same in every tea restaurant, the real finished products will be slightly different in different tea restaurants.
During the colonial period, Hong Kong gradually absorbed British food culture, among which English afternoon tea gradually localized and became the main part of tea restaurants.
One of the most famous is (silk stockings milk tea), which is a fascinating cultural fusion by brewing a variety of tea leaves, filtering them with a silky cotton net and adding light milk. Yuanyang is another special drink in Hong Kong, which is made of light milk, black tea and coffee. In cake shops and tea restaurants, you can find Hong Kong special foods that blend Chinese and Western cultures.
Street snacks are also part of Hong Kong's food culture. Fish eggs, eggs, rice rolls, bowl wings, alms cakes, paparazzi powder, bean jelly, pork red, beef offal, Saqima, asparagus, crispy dough twists and scattered eggs are all very popular street snacks. Most street snacks come from Guangdong, but a few come from other provinces. For example, Saqima is a Manchu snack.
Chezaimian appeared in the 1950' s. Due to the influx of mainland refugees into Hong Kong, it was difficult to make a living, so mobile vendors appeared. Because customers can choose affordable noodles, ingredients and soup, they are welcomed by the public.
There are many choices for Hong Kong-style desserts, including red bean paste, mung bean paste, sesame paste, almond paste and stewed milk. Western desserts include mango and cheesecake, and sago, the most innovative yangzhi manna and sago fishing, each with its own characteristics.
Because of the hot and humid weather in Hong Kong, herbal tea that can relieve summer heat and disinfect has become a common Chinese herbal medicine drink, such as twenty-four kinds of spiced tea. As for preserved fruit, there are Jia Yingzi, hawthorn cake, plums, Pei-Mui Chan and airplane olives.
After the financial turmoil in Hong Kong, the economy declined, and many people broke a new path in the catering industry. That's a private kitchen. China's private cuisine was originally a special dish that emphasized the taste of the host because of the constant pursuit of food by dignitaries after a stable life. Hong Kong people transplanted private kitchens from various provinces to Hong Kong and operated them in a relatively hidden way, with locations all over Hong Kong and Kowloon, such as:
Famous private kitchens, wedding banquets, lively colors and so on. Later, in addition to Sichuan private cuisine, Chaozhou private cuisine and Shunde private cuisine, there were French private cuisine, Italian private cuisine, Japanese private cuisine and vegetarian private cuisine.
Therefore, because Hong Kong people are influenced by British culture and Hong Kong is a society where China people and foreigners coexist, their dietary preferences are different from those of traditional China people.
References:
Authentic hong kong people