Eva Yuen
Cuisine of Hong Kong Food Source Common Ingredients Eating Habits Breakfast Lunch Afternoon Tea Dinner Nutrition Concerns Dining Out Tips
Fusion of Eastern and Western style cuisine
Unlimited variety in every class What make food in Hong Kong unique?
Presentation Tradition Flavor Trends Creativity …………………….
Main component: Wet market (Gaai si) Products are stored for short periods of
time and are always expected to be fresh Live animals : poultry, fish, seafood,
reptiles Fresh fruits and vegetables
Supermarket Combination of mini stores
Century egg Salted duck egg Dong Gu (mushroom) Red Bean Kai-lan Chinese Sausage Dried Shrimp Dried Scallop
Time of Day Meal
Morning Breakfast
Noon Lunch
3 pm Afternoon Tea
7 pm Dinner
10 pm or later Supper (Siu Ye)
BBQ pork bun (Char siu baau) Steamed rice rolls Congee (rice porridge) Yau Ja Gwai
Macaroni with ham Instant noodles Toast Omelet
Fish balls noodle soup Wonton noodle Cart noodle Dim sum Siu Mei, Cha Siu
Pasta Pizza Hotdog Fish and chips
Wife Cake Egg Tart Chou Tofu (Fermented Tofu) Pineapple bun
French Toast Waffles Crepes Cake
Hot pot Poon Choi Sushi Peking Duck Cutlet Pork chop Curry Chicken Seafood Little Pan Rice
Steak Pasta Pizza Salmon fillet Ribs
Main staple: RICE !!!
Common dishes: Shrimp with scrambled
eggs Steamed fish / chicken Steak with black pepper
sauce Vegetable with oyster
sauce Fried egg with tomatoes Beef with broccoli Braised prawn Soups
Dessert: Fruits Sweet soup (warm)
Red/green bean soup Sesame paste soup Rice dumpling
Grass Jelly
1 order of Lemon Chicken has 1,400 calories and 13 grams of saturated fat
= 3 fried McChicken sandwiches + 1 Coke
(32oz) at McDonald’s
=
Fried foods and fatty sauces Soy sauce: high in sodium
Request low-sodium soy sauce Avoid sauce-heavy dishes Choose the plain one Ask for steamed rice Eat with chopsticks
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