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.

• Sai Do Si
  Hong Kong Style French Toast
• Sweet and Sour Tofu
• Crispy Tofu with Garlic Sauce
• Siu Yuk
  Crispy Pork Belly with Ginger Green Onion Sauce
• Hop Po Gai Ding
  Walnut Chicken
• Grilled Hong Kong Style Chicken Wings
  

Chinese cuisines I've explored so far: Cantonese, Chengdu, Chinese Muslim, Dai, Fujian, Ghizhou, Haipai, Hakka, Hangzhou, Hongkonese, Huaiyang, Hunan, Imperial China, Indo-Chinese, Jiangsu, Jiangxi

Do you have a comment on this cuisine? Please make it here