Hong Kong Food

Hong Kong has long been recognized as the paradise of gourmets, as well as an ever-bright city. With more than 10,000 restaurants offering world-wide delicacies, Hong Kong is a place gathering countless dishes. People can probably find every single type of food in Hong Kong.

Western food and Chinese food are orthodox school in this city. Among them, French food is the most popular one. Japanese food, Korean food, Thailand’s food and Italian food are so pervasive that you can find them in most restaurants. Hong Kong catering has been enriched by Cantonese Cuisine, blending the best of other cuisines in the nation. Seafood is a must for Hong Kong catering. People often add abalone to porridge with sliced thin pork and preserved duck egg.

Citizens in Hong Kong are fond of cooking soup and take delight in talking about the soup culture, with hospitable nature; they show their best to the guest. Therefore, it is said that the developer of Guangdong’s soup culture is Hong Kong citizens. Moreover, these developers are also known as innovator of the tea culture.


  • Fish Balls: Fish Balls is a kind of typical Hong Kong snack which made of fish meat. According to a statistic in 2002, the daily average consumption of Fish Balls in Hong Kong is 55 metric ton (about 3.75 million Fish Balls).
  • Hong Kong-style Milk Tea: Hong Kong-style Milk Tea,a beverage originating from Hong Kong, is a popular part of many Hong Kong daily life. It is typically served as part of afternoon tea. By and large, milk tea is of standard fare in Hong Kong-style western restaurants and Cha Chaan Teng, as well as Hong Kong's historic Dai Pai Dong (A Hong Kong Style Restaurant). Nowadays
  • Wonton : Semi-pentagonal Wonton is known as chāo shǒu (literally means "Crossed hands”). To make a Wonton, you should spread a single wrapper square across the palm of one hand, place a small clump of filling in the center, and seal the Wonton into the desired shape by compressing the wrapper's edges together with fingers. Added clear soup, red oil along with other ingredients before enjoy it.
  • Pineapple Bread: Pineapple Bread is one kind of sweat bread originated in Hong Kong. After some time of baking, the appearance of Pineapple Bread tends to turn to golden and become concavo-convex crisp, looking much like a pineapple, hence gaining this name.
  • Roast Goose: Roast Goose is a traditional specialty of Cantonese cuisine. Roasting the whole goose with secret ingredients, this dish contains rich brine and mellow taste. Cut the delicious goose into small pieces, and each piece consists of skin, meat as well as soft bone.
  • Cheating Shark Fin Soup: Cheating Shark Fin Soup was rife at Mosque Street in the 1980s. As one of the street snacks, Cheating Shark Fin Soup used to be served in small bowls and sold by vendors along the streets; hence it obtained another name “Shark’s Fin in Bowls”.
  • Rickshaw Noodles: The so-called Rickshaw Noodles is mainly made of instant noodle with a lot of ingredients such as hogskin, fish balls, sirloin, carrots and so on. Added some soup and sauce, all of the above materials can become a kind of fast food and be popular with the Hong Kong people in the 1960’s. In the past, vendors always sold this food in street corners with wooded cars.
  • Sago Mix: Sago Mix is a traditional desert with a good reputation in Hong Kong. Its main ingredients are Sago and a variety of seasonal fruits. Pieces of colorful fruits adrift amid white pearl-like sago in beautiful container bring you magnificent visual effects.