Hong Kong is a place gathering the gourmet all around the world. Dishes of Hong Kong have the features of both China and Western styles. Many famous Hong Kong style food or dishes with the flavor are mostly close to the Canton cuisine and Chiu Chow dishes.

Hong Kong Style Honey Spareribs
Hong Kong Style Honey Spareribs is to cook the ribs in with honey. The materials are pork chops, plums, salt, white sugar, corn farina, peanut oil, sauce and so on. Its cooking methods are as follows:
1 salt the short ribs with sauce for half an hour and then quick-boil the salty ribs
2 put some oil in the hollowware and put into three scoops of white sugar; stir-fry the sugar until it is completely melt by small-medium fire
3 put the quick-boiled spareribs in the hollowware and stir-fry quickly with non stop; when the ribs have wrapped the sugar, put some salt, sauce and oil
4 after the spareribs are full wrapped pour some boiled water until inundate the ribs and braise them in small-medium too
5 after braising about 20 minutes or the juice is dry scatter some sesame or pine nut (it will be more delicious)

Hong Kong Style Deep-fried Chicken
Hong Kong Style Deep-fried Chicken in Chinese is "Gui Fei Ji" which means the chicken cooked for the high-ranked imperial concubine. This chicken was original from the royalty of UK. It was at last as a chick only used for use of emperors and enjoyment. The chicken can be stir-fried and stewed. And it can be made into hotpot.

Hong Kong Style Honey BBQ Pork
BBQ pork is very famous in Guangzhou and it is popular in Hong Kong. The cooking processes are in bellow:
1 slice the pork into 2-cm in thick, and then add the barbecue sauce to the sliced pork. Pickle them for at least 24 hours
2 put a piece of tinfoil on the baking plate and put the marinated pork on the tinfoil
3 warm-up the oven at 180 centigrade degree for 1o minutes and then put the plate into the oven
4 after 20 minutes get the plate out and brush the seafood sauce and honey on both sides of the sliced pork, and then put the pork into the oven again at the centigrade of 180
5 15 minutes later, the Honey BBQ Pork is well done

Hongkong Be For Time Fried Crab (Typhoon Shelter Crab)
Typhoon Shelter is a place of Hong Kong especially used for shelter the fishers from typhoon. Now the Typhoon Shelter is a brand name, and as the name of the tea house. There are more than 12 Typhoon Shelter outlets in Hong Kong. Its famous dish the Typhoon Shelter Crab is the fried crab with fried garlic, mixed with scallion, red chili and black beans. This dish has won the universal praise in Hong Kong. In most of the Hong Kong restaurants, you can also find this dish.

Barbequed Goose in Hong Kong
People know that the most famous food in Beijing is the Pecking Roasted Duck. And in Hong Kong the most well known goose is the Barbequed Goose. Barbequed goose is a kind of Cantonese food, and now is very popular in Hong Kong too. Just looking at the skinny glory, you will be mouthwatering. It is a traditional Cantonese food loved by Hong Kong people. The goose is barbecued in a whole one. As these gooses are baked directly through the charcoal fire, so in Chinese it is called "Ming Lu Shao E". When in Hong Kong do not miss the barbecued goose with a golden, honeyed and crispy skin.

Hongkong West Lake Beef Broth
West Lake is a lake full of fairy legend in Hang Zhou-one of the most beautiful cities in China. West Lake Beef Broth was original from the West Lake of Hang Zhou. It is a kind of traditional famous dishes in the Southern China. The general cooking methods of the West Lake Beef Broth are: 1 Chop the clean beef and add one or two soup spoons of cook wine, one spoon of sauce, one of five spoon of pepper powder, one and two starchy flour; then mix then till well-proportioned 2 marinate the Chinese dried mushrooms in clear water till they are soft and then dry the water and chop in strips; chop the ginger and shallot; then mix a half spoon of starchy flour and 3 spoons of water into well-proportioned
3 boil some water and add the ginger, beef and mushroom; then braising by big fire for 20 minutes 4 during the boiling put one and three spoon of cook wine, a spoon of sauce, one and six pepper powder, one and three salt, half spoon of gourmet powder; then mix them till well-proportioned 5 put the fire off and pour the egg into it, at the same time, stir them by chopsticks; at last put some shallot

Hongkong Sweet Corn with Crab Meat Soup
Sweet Corn with Crab Meat Soup is another famous Cantonese dish which can be found in many restaurants of Hong Kong. It is a delicious soup that is perfect for anything from a summer lunch to a dinner party starter. Of course you can take it as your breakfast, lunch or dinner, even the midnight snacks. Materials are grated sweet corn, vegetable oil, beaten egg, finely chopped spring onion, pickled crab meat, rice wine or dry sherry, light soy sauce, chicken stock, corn flour, sesame oil and Chinese vinegar (black or white). Just known these materials, we can imagine the wonderful taste now.

Hongkong Steamed Grouper
The grouper is a kind precious sea food inhabited in the coastal of Fujian Province. The Steamed Grouper is fairly a kind of popular seafood in Hong Kong. It as a traditional Cantonese food had brought to Hong Kong. The cooking materials of the Steamed Grouper are grouper, shredded green Chinese onion, shredded ginger, salt, sesame oil, peanut oil and etc. Hongkong Stir-fried Diced Chicken with Walnut
We believe most people like the yum walnut. The Stir-fried Diced Chicken with Walnut is nice too. This dish for those who love both chicken and walnut are the food from the paradise. This dish can invigorate the lung and the kidney, improve eyesight and extend life as well.

Hongkong Stir-fried Diced Chicken with Walnut
We believe most people like the yum walnut. The Stir-fried Diced Chicken with Walnut is nice too. This dish for those who love both chicken and walnut are the food from the paradise. This dish can invigorate the lung and the kidney, improve eyesight and extend life as well.


Hongkong Poon Choi (Pen Cai)
Poon Choi also known as Pen Cai in Chinese is a big bowl feast. Spoon Choi is to put the cooked dishes lay in order in the basin by layers. One basin may contain all kinds of dishes. It is said the Poon Choi came from a legend of Song Dynasty: A young emperor of Song Dynasty fled from a calamity to Kowloon of Hong Kong. The residents of Kowloon all offered their tasties to entertain the emperor. Dishes including meats and vegetables were in a large number that they could not find enough plates to contain the dishes; so a clever chef suggested to put all cooked dished in to a big wooden basin in order and by layers. That is why the coming of the Poon Choi. The Poon Choi is a traditional and festival dish in Hong Kong. It included materials such as pork, beef, lamb, chicken, duck, abalone, ginseng, shark fin, fish maw, prawn, crab, dried Chinese mushroom, fish balls, squid, dried eel, dried shrimp, pig shin, tofu and Chinese radish etc. As the Poon Choi of Hong Kong is put in layers, it is eaten layer by layer in stead of stir everything up. For impatient diners, they may snatch up the low layer dishes which they are fond of by using shared chopsticks. But they will not make it in disorder. Poon Choi in daily life of Hong Kong is rare had and it is often served during religious rituals, festivals, special occasions and wedding banquets in open-air area of villages. For tourists, they can find this dish in many restaurants. Famous restaurants for Poon Choi in Hong Kong such as Hong Yun Restaurant, Wei Cun, Pat Heung Temple, Deng Ancestral Hall, Taklung, China Mix Restaurant, Hade Garden Chinese Restaurant and so on. Poon Choi as one of the most special dishes in Hong Kong, you can not miss it.

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