Hong Kong's population is mostly of Cantonese origin, and therefore its food is heavily influenced by Cantonese cuisine. Many of their dishes we can recognize from those served at Chinese restaurants world wide. However,
years of British colonization and immigration from other Chinese ethnic groups brought other influences as well. As Hong Kong became a cosmopolitan city, its cuisine modernized and started following world trends.
The dishes I made came from the whole cornucopia of Hong Konese cuisine. I made quite a few because there were so many choices.
Chinese cuisines I've explored so far: Cantonese, Chengdu, Chinese Muslim, Dai, Fujian, Ghizhou, Haipai, Hakka, Hangzhou, Hongkonese, Huaiyang,
Imperial China, Indo-Chinese, Jiangsu, Jiangxi
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