Lemon chicken wings is a very popular home-cooked dish in Hong Kong. Not only is it easy to prepare, it is sweet and sour and appetizing. It is also suitable as a snack, or a main dish with steamed rice and a Chinese style soup for lunch and dinner. The dish is prepared with chicken wings, lemon,...

Abalone is an popular food ingredients in Chinese Chinese restaurant, especially in high-end restaurant. The braised abalone is also a delicacy for most of Chinese people. Dishes prepared with abalone are often a luxurious,favorite choice of middle class and wealthy families at Chinese New Year...

Soy sauce shrimps or known as soy sauce tiger prawns is a traditonal Hong Kong dish. The dish is a Chinese pan-fried shrimp recipe, deep friedn or pan-fried with soy sauce. The flavor comes from garlic, ginger and scallion. Schimps for the dish can be unshelled the shrimps or shrimps with shells....

Beef chow fun, known as gon chow ngau huo “干炒牛河” literally means “Dry fried beef and noodle (ho fun) in Cantonese. It is a staple Cantonese dish, made from stir-frying beef, hor fun (wide rice noodles) and bean sprouts. It is commonly found in yum cha restaurants for Dim Sum in Guangdong, Hong...

Roast Goose (燒鵝/烧鹅) is a traditional specialty of Cantonese cuisine: It is a whole goose roasted marinated with soy sauce, red wine and oyster sauce, and othe secret, home-owned ingredients, cut into small pieces, each piece with skin, meat and soft bone, and eaten with plum sauce. Many Chinese...

Egg Sandwich or daan zi (蛋治) is Hong Kong style sandwich. The dish is a breakfast staple consisting of – you guessed it – scrambled egg wedged between two perfectly buttered slices of lightly toasted soft white bread, this ultra-simple sandwich can be found in convenience stores, bakeries, and Cha...

Steamed rice in a clay pot or claypot rice (煲仔飯) is a traditional Cantonese dish. This is a typical dish of Hong Hong cuisine. Claypot rice is is a traditional dinner dish in Southern China, mainly Hong Kong. And in some Southeast Asian countries, the Claypot rice is also a typicall dinner dish in...

Fishballs are a classic Hong Kong snack, these are balls of deliciousness made with fish meat, typically served with wide Chinese noodle made from rice or even egg noodle. Fishballs also often cooked in a piping hot curry and commonly sold at street stalls. Fish balls are a popular dish in southern...

Beef Brisket Noodle Soup is a Chinese dish of slowly braised savoury sweet beef served over thin egg noodles in a hot rich beef bone broth. Beef Brisket Noodle Soup originated in China and is made out of soupe of beef, beef stock with various spices, vegetables and egg noodles.

Lo mai gai is typically served at dim sum restaurants in Hong Kong. The dish is made with glutinous rice, plus a combination of chicken and pork, and sometimes Chinese sausage, is steamed within a lotus leaf until the entire packet becomes gooey, the flavors all mingle together, and the lotus leaf...

Hong Kong Rickshaw Noodles(車仔麵) are fast served bowl of tasty noodles in the 1960s, it was sold as cart noodles in street corners. The dish usually served with fishballs, fresh vegetables and soft pigskin, braised egg etc. Types of noodles and toppings usually vary from stall to stall.

The Hong Kong dish, typhoon-shelter garlic shrimps (港色避風塘炒蝦) have originated from the people living in these typhoon shelters. It is commonly prepared with shrimp, salt, oil, a little Chinese rice wine, and served under a veritable mountain of fried garlic, scallion and red chili.

Pineapple Bun (菠蘿包) is a sweet bread originating in Hong Kong. The Bread's surface looks like pineapple, hence the name, but the traditional variety contains no pineapple but sugar, eggs, flour and lard form a crisp surface with soft bread underneath.

“豉油王炒麵”, which literally means pan-fried noodles with premium soy sauces. This Cantonese Supreme Soy Sauce Pan-Fried noodle with scallions, bean sprouts is one of the popular breakfast food in Hong Kong and is also a Dim sum dish. The egg noodles are flavored with umami soy sauce that called...