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Dishes derived from cuisines of the Western world, but not classified into a particular country, belong in this category. It is known in Hong Kong as sai chaan ( 西餐, 'Western cuisine'), and outside of Hong Kong as Hong Kong-style Western cuisine or Canto-Western cuisine. Restaurants that offer this style of cuisine are usually cha chaan ...
gāi méih bāau. Jyutping. gai1 mei5 baau1. The cocktail bun ( Chinese: 雞尾包; Jyutping: gai1 mei5 baau1) is a Hong Kong –style sweet bun with a filling of shredded coconut. It is one of several iconic types of baked goods originating from Hong Kong. [1] Cocktail bun cross-section, revealing the coconut filling.
Poon choi or puhn choi[ 1] (pronounced: pun4 coi3 in Cantonese ), pén cài in pinyin, is a traditional Cantonese festival meal composed of many layers of different ingredients. It is served in large wooden, porcelain or metal basins called poon, due to the communal style of consumption. The Chinese name, transliterated as Poon choi, has been ...
Pineapple bun. A pineapple bun ( Chinese: 菠蘿包; Sidney Lau: boh1loh4baau1) is a kind of sweet bun predominantly popular in Hong Kong [ 1] and also common in Chinatowns worldwide. [ 2] Despite the name, it does not traditionally contain pineapple; rather, the name refers to the look of the characteristic topping (which resembles the texture ...
Egg waffle. An egg waffle is a spherical egg-based waffle popular in Hong Kong and Macau, [ 1] consisting of an eggy leavened batter cooked between two plates of semi-spherical cells. They are usually served hot, and often eaten plain, although they may be served with fruit and flavors such as strawberry, coconut or chocolate. [ 2]
The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar Kwang-chih Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions". Over the course of history, he says, "continuity vastly outweighs change."
A siu laap shop in Hong Kong. After meetings held between the Food Hygiene Select Committee, the Markets and Abattoirs Select Committee and the Street Traders Select Committee on the topic of "Sale of Cooked Food, Siu Mei, and Lo Mei in Public Markets" in 1978, siu mei shops officially entered into Hong Kong public markets. [3]
A street food stall in Tai Wai A street food stall in Sai Yeung Choi Street, Mong Kok A street food stall in Sham Shui Po Hong Kong traditional pastries and desserts from Kwan Kee Store, Sham Shui Po. Hong Kong street food is characterised as the ready-to-eat snacks and drinks sold by hawkers or vendors at food stalls, including egg tarts, fish ...