June 14, 2016

Nani Lan - China Tours Expert

By United Travel China Expert, Ado Yung.

Dim sum

Dim sum means ‘touch your heart’ and with as many as 150 items on a restaurant menu, and 2,000 in the entire range, it is a challenge to not find something you love. Cantonese people tend to avoid fried foods early in the day, steamed dishes dominate most dim sum menus. There are also snack-sized portions of pan-fried, deep-fried, and baked served in bamboo containers, which are designed to be eaten communally and with tea.

Stir-fried crab

This is a sampan-style classic. Unique to Hong Kong, sampan style refers to the fishermen delicacies served on small boats. It usually involves the pungent flavours of ginger, garlic and chilli. 

Deep-fried shrimp

The number of methods of cooking shrimp in Hong Kong would even impress Bubba, but deep-fried is an all-time favourite. Many restaurants wrap the shrimp in other ingredients, such as noodles, before deep frying.

Hotpot

When eating hotpot, diners stew ingredients including meats, seafood and vegetables in a pot of soup; but Chinese hotpot comes in a dizzying array of shapes and sizes. Nonetheless, it is always a hearty, communal eating experience best enjoyed with friends and beers on a wintery evening.

Siu mei (or Chinese barbecue)

Think of deliciously cured meats hanging in restaurant front windows, dripping in their flavourful juices – is one of Hong Kong’s signature cuisines.

I wish I was there now. Don’t you?

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