A quintessential Hong Kong experience that's never the
same twice. The incredible variety of dumplings, buns,
pastries, soups and other tasty morsels served at dim
sum means you're only limited by your imagination.
Originated in Imperial Courts, this royal cooking style
is most famous for one dish - Peking duck. Savoury slices
of meat and crispy skin are wrapped in a thin pancake
with minced spring onions and plum sauce.
As a filling alternative to rice, noodles are often
served, flavoured by various other ingredients which
impart a brown colour. Noodles in broth with meat/fowl/seafood
morsels is Chinese 'fast food'.
Restaurants serving Dim Sum will have many different
teas to offer, but for the evening meal Cantonese restaurants
invariably will serve every table a pot of Bo-Lai which
is a fermented red/black tea and Peking/Shanghainese
restaurants normally serve an unfermented Green Tea
which can be a scented one (e.g. Jasmine Tea) if requested.
There are numerous Chinese alcoholic beverages, with
most distilled from rice, but some from plums or sorghum
grain (yielding a drink akin to gin or vodka). If adventurous,
try titillating Cantonese Snake Wine or Dragon &
Phonix Wine (Snake & Chicken).
Century Old Eggs
Duck Eggs which have been soaked in tea/lime/alum/ye/soda/salt
for several days which turn the white to translucent
green and the yoke to greenish-black. A delicious traditional
dish in Hong Kong. Served with ginger as appetisers.
A bowl of Steamed Rice invariably accompanies Chinese
meals. "Chow Fan" is steamed rice fried with shrimp,
pork, eggs, peas, etc.
At this time of year (June-Aug), Hong Kong is awash
with fresh, juicy melons. Winter melons, fuzzy melons
and bitter melons are served in a surprising number
of ways. Prepared as a delicious soup served in an elaborately
carved whole melon, this is a dish fit for an emperor.
The juicy flesh of melons helps sooth during the summer
heat, whilst other fruits and nuts are treasured by
gourmets and used in a number of tasty dishes.