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Archive for April, 2012

“Appetite Comes with Eating” in Hong Kong

Thursday, April 19th, 2012

Hong Kong, which is called as “the Eating Paradise” and the crossroads of eastern and western cultures, has developed a blend of eating habits incorporating Chinese, notably Cantonese, and western cuisines. As a place where the world meets, Japanese, Korean, Vietnamese, Thai and Indian restaurants are also very common. Below are some main food cultures that you should try to give you an appetite.

1. Canton Food: Canton food is regarded as a representative food for Hong Kong., because Canton people make up large proportion of the population in Hong Kong. Over 70 percent of the Chinese restaurants specialize in serving canton food. Hong Kong’s canton food has formed style of its own based on applying cooking skills from all over the worlds.

2. Chiu Chow Food: Chiu Chow food which originated in the costal areas of eastern Guangdong is a branch of Canton food. Similar to Canton food, the main raw materials of Chiu Chow food are sea products and in cooking skills, very little amount of cooking oil and mild spices are used so that the natural flavor of the food is preserved.

But it differs from Canton food in that it has a variety of seasonnings and every dish is served with a catchup, a blending of many commonly-used souces. The most popular souce is the aromatic sate sauce which consists of peanut sauce, sesame sauce and shrimp sauce.

3. Beijing Food: Beijing food in Hong Kong is developed from the combination of Manchu, Shandong, Mongolian, Yangzhou and other styles. With meat as the main rawmaterial and the quick-fried as the main cooking method, its flavor is heavy and strong.

4. Hakka Food: Hakka food also called Dongjiang food is a traditional food brought by Hakka who emigrated from the central plains of China. Its characteristics are salty, oily and fragrant, similar to food in northern area. Hakka food looks simple and the price is relatively cheap.

5. Sea Food: Your visit to Hong Kong won’t complete without a taste of seafood.Hong Kong is surrounded by the sea and sea food has become a vital part of Hong Kong’s culinary art. You can eat fresh and delicious seafood either at large restaurants or at small sidewalk stalls. Seafood served in the region includes greasy back shrimp, lobster, green crab, red crab, shellfish, live snake, geoduck, stone fish and those expensive ones like sharp fin, rudd and sea ear.

People travel to Hong Kong to enjoy the modern culture and traditional Hong Kong food and snacks. Take a tours to Hong Kong will let you experience the real Hong Kong life.