Hong Kong has long been considered one of the typical cities where Eastern and Western cultures converge.
Hong Kong is a melting pot of cultures, and this is most evident in food.
In Hong Kong, you can find classic cuisines from all over the world, but there are also many Chinese and Western fusion cuisines, so today we will take stock of these specialties!
Egg tarts
First, let's start with egg tarts.
The popularity of egg tarts in Hong Kong is unquestionable, and can be found in tea restaurants, pastry shops and bakeries. If you often watch Hong Kong dramas, you will also find that egg tarts are almost standard for afternoon tea.
The Hong Kong tart is an improved version of the English tart, the traditional English tart is larger, cut and eaten, usually flavored with nutmeg and cinnamon.
After the British colonized Hong Kong, egg tarts began to appear in tea restaurants and Restaurants of Western-style department stores.
Hong Kong's egg tarts use pork instead of butter, and the taste is more localized, removing nutmeg and adding light condensed milk.
milk tea
The other is milk tea. Since the introduction of tea in China, the British have fallen in love with tea, and the standard sauce for drinking tea is milk and sugar.
Years later, the British introduced milk tea to Hong Kong, and Hong Kong people began to make milk tea in their own way.
However, the tea leaves used by ordinary people are naturally not much better, many times it is the residue of some tea leaves, so the milk tea brewed out is thick and bitter, and later they switched to light milk, which can balance the taste of milk tea and give milk tea a silky smooth taste.
Later, silk stocking milk tea was also born, but not really using stockings, but because the tea bags used to filter tea leaves looked like silk stockings, hence the name.
This unique way of brewing tea has attracted the attention of many people, and even in many places abroad, traces of silk stocking milk tea can only be found. In Hong Kong, both cold and hot stocking milk tea is very popular.
macaroni
In Hong Kong, macaroni is often eaten for breakfast. A steaming bowl of macaroni usually has ham and eggs in addition to macaroni.
This Kind of Hong Kong-style Macaroni is also a foreign delicacy, which was originally made by tea restaurants modeled on Western restaurants, but it did not expect to be popular throughout Hong Kong. Hong Kong-style macaroni is also a delicacy that accompanies many Hong Kong people growing up.
Cake shop cuisine
There are many bakeries that can be found on the streets of Hong Kong, which is a local bakery in Hong Kong with a variety of baked food.
The bakery has traditional Hong Kong delicacies such as pineapple buns, wife cakes and almond cakes, as well as some Western-style breads and cakes. Hong Kong's bread and cakes are baked using traditional Western methods, which are no worse than those in the West.
There are also some new products in the bakery that have been improved on traditional Western baking, a typical example of which is chicken tail buns.
It is said that chicken tail bun originated in the 1950s, when the bakery would have a lot of bread left a day, and the owner felt that it was wasteful, so he chopped up the remaining bread, mixed it with sugar and shredded coconut to make a filling, and then put it into the new bread and baked it, forming a unique chicken tail bun. Chicken tail buns are inexpensive and are loved by a large number of people in Hong Kong.
Cidoch
Sidoshi is actually French toast. In the teahouse, Cidores is a mainstream cuisine.
Sidos is made up of two slices of toast, usually filled with a filling, which is fried and drizzled with syrup and butter. It is a high-calorie snack that, although not very healthy, is still loved by Hong Kong people.
Pork chop rice
Pork chop rice is also a masterpiece of tea restaurants. As the name suggests, pork steak is made up of pork chops and rice, drizzled with tomato sauce and cheese.
The formation of pork chop rice was influenced by the West and Japan, and it is still a popular lunch today. Pork chop rice is a typical Hong Kong flavor that reflects the profound influence of Eastern and Western cultures on local cuisine.
Soy sauce Western food
Soy sauce is Chinese, Western food is Western, and soy sauce Western food is a kind of diet that is Chineseized in Western food.
Soy sauce Western food is a food invented specifically to meet the tastes of Hong Kong people.
The common foods of soy sauce Western food are soy sauce steak and Swiss chicken wings, interestingly, "Swiss chicken wings" have nothing to do with Switzerland, just a chicken wing called Swiss juice cooking, the same practice is also Swiss sauce ribs, Swiss juice fried noodles and so on.
Mango pudding
Mango pudding can be found in many Cantonese restaurants, combining mango, an Asian specialty, with Western-style pudding. Mango pudding is usually eaten with evaporated milk for a richer taste.
The above are some classic Hong Kong cuisine that combines Chinese and Western cuisine
How many of these delicacies have you eaten?