You may think that food from Hong Kong is just the same as any other Chinese cuisine. Well, this is not exactly true. While the food culture of Hong Kong is strongly influenced by other Chinese regions, it has developed into its own fusion style. Here’s just a few ways that food from Hong Kong is different from other Chinese dishes.
- Fusion of Eastern and Western Style. Hong Kong was a British colony until 1997 so you’ll see that influence throughout the culture. It’s not uncommon to find forks and knives on tables. People also enjoy a more traditional English style breakfast of sausage and eggs. Beloved dishes such as egg tarts, milk tea and meat pies were also born of the Western influence. Tea time is also a cherished tradition.
- Precise Local Variations. Food from Hong Kong often has a specific variation on Chinese favorites. For example, shao mai, the popular dim sum steamed dumpling made with pork and shrimp in a wheat flour wrapper, has distinct variations. One has a filling made with purple rice and another contains a quail egg.
- Go Big or Go Home. The food culture of Hong Kong demands that everything be the best and most extravagant it can be for the price that you paid. A whole fish will be large and colorful with garnishes. The famous hot pot will come with a table full of fresh vegetables, meats, and sauces.