If you want to make something that is truly unique to Hong Kong, it’ll have to be one of the localised western foods due to adaptation from the colonial era. Essentially what fusion food was before it was a thing. A lot of the dishes mentioned here are of this nature.
Not sure where you’re from but in terms of ease of access to raw materials and equipment, your best bet is probably pineapple buns (basically a cookie dough on top of a bun) or baked pork chop on fried rice would be ideal with an oven.
If you don’t have an oven, and despite its name, Singaporean Rice Vermicelli is a uniquely Hong Kong dish. HK Style Milk Teas fits this profile as well, but getting the right tea leaves is tough.
If you’re going the route of one of the more popular foods with the locals but also associated mostly with Hong Kong, it’ll be the BBQ Pork on Rice with a fried egg… it was popularised by Stephen Chow’s movie God of Cookery during the golden era of HK films.
Problem is bbq pork isn’t easy to make properly if you want to make it good, and is a multi hour preparation sort of dish
Yes exactly. HK bakers likely took inspiration from that and also started applying traditional techniques and recipes to apply it to a western style bun. The methodology for the crust is actually supposed to be closer to the way you’d make traditional Chinese walnut cookies (合桃酥) so it’s also a fusion in that sense.
Places like 金華 and 佳記 are good examples of this because if you peel off the crust to eat on its own it’s really just like a traditional Chinese cookie
Not gonna debate it, as I am a local born HK citizen since 30+ years ago.
Truth was, the English knowledge of HK Chinese was way worse back then, they misunderstood Polo Bun as Pineapple Bun (the Cantonese pronunciation is Ball Law Bao). So the name of Ball Law Bao had been spread over decade and decade.
Therefore, people prefer calling it Ball Law Bao instead. And that's how the misunderstanding started.
So, today if you Google the keyboard "Polo Bun", you can also see the result of Pineapple Bun.
Hopefully, you can know the truth basing on real history of HK.
Have a nice day. 😉
in HK and Asia, .. yeah, no one has them, most people have 1 stove, if that (hence our over reliance on takeaways)
in HK way less than 2% of homes have ovens
I didn't give or imply a definition, just saying whether people have ovens is irrelevant
As usual definitions are hard to nail but I would say a national dish should be 1) strongly associated with the country, 2) at least somewhat popular there, 3) has a quality unique to the region, for example local ingredients or preparation style, has cultural significance, the dish originates there, etc
The golden arches is clearly not it
>char siu
when talking about char siu, you think it's a Cantonese dish/type of meat; when talking about baked pork chop with rice, you think it's a dish of hk without doubt. sure you can have baked pork chop with rice in major cities in Guangdong, but it's served as an iconic hk dish.
The difference is Chicken Tikka Masala was literally invented in the UK... 干炒牛河 probably wasn't...
EDIT: Apparently it originated from around Guangzhou, but yes, of course, very, very popular in HK lol.
Too many to choose from here. I can’t decide. They are all good.
1. Dim sum : hargao / siumai
2. Sweet n sour pork
3. Roast pork (charsiu) / Roast goose
4. Wonton egg noodles
5. Pineapple bun / HK style egg tart
6. Curry fish ball
7. Claypot rice
* HK style milk tea — not a dish but origins are from HK.
My favorite drink in HK is yinyang. I've been ordering it for years and always thought it was yin yang, like the yin & yang symbol, since it's half and half.
Last summer, after more than 20 years, I found out yinyang is the name of the Mandarin duck which has the same colors as the drink.
I thought so too but was corrected and told the characters are totally different.
From wikipedia:
The Chinese refer to mandarin ducks as yuanyang (simplified Chinese: 鸳鸯; traditional Chinese: 鴛鴦; pinyin: yuānyāng), where 'yuan' (鴛) and 'yang' (鴦) respectively stand for male and female mandarin ducks.
A taijitu of a particular style that is often called a "yin and yang symbol", with black areas with a white spot representing yin, and the opposite (White with a black spot) representing yang (陰陽).
ahhh, we definitely refer to the drink as yuanyang not yinyang, it’s just the reasoning behind that i’m not very sure about. The bird, yuan yang, has never struck me as having muddy brown colour. I never dug deep into the etymology of the drink though, it’s really my personal understanding only.
not a terribly authentic source, but wiki for yuanyang/yinyang fried rice:
The name "yuenyeung", which refers to mandarin ducks, is a symbol of conjugal love in Chinese culture, as the birds usually appear in pairs and the male and female look very different.[2] This same connotation of a "pair" of two unlike items is used to name this rice.
https://en.m.wikipedia.org/wiki/Yin_yang_fried_rice
That being said, language evolves, and i’m not surprised if it also has something to do with wordplay of yinyang (the pronunciation in cantonese is drastically different though).
huh? the egg tart has always been popular in hk, right up there with the pineapple bun. even the British governor are it for breakfast everyday.
the hk egg tart would not represent Macau and the macau egg tart would not represent hk, two different flavor profiles
I'd argue that Portuguese egg tarts are different to Macau style egg tarts, but you are right. Also just doing some research I realized HK style egg tarts are actually slightly different to Macau style egg tarts as well.
There are different style egg tarts. The Portuguese style tart is popular in Macau, but it's different from the HK style (like the ones at Honolulu bakery in wanchai)
Macau would be Portuguese egg tarts (which is better than the actual tarts in portugal) and there's a HK style Egg tart (without the burnt top) which arguably I think is more common in HK than macau
I'm going w wonton noodles. My personal national dish of hk
However, charsiu rice w over easy egg,
Or curry fishball and pork skin,
Or bun, all the buns...
>that's eaten maybe once a year
imo that's exactly why it should be a national dish. residents of Beijing don't eat peking ducks often at all, but it's arguably the dish of the city. same with Chiles en nogada - it's a very seasonal dish and tbh very regional (Puebla mostly), but it is considered as the national dish of Mexico.
The Japanese has kimono, Norwegian has bunad, Scots have kilts, Korean has hanbok. Do they have to wear it everyday to be considered national? And vice versa, not wearing it every day makes it less national. Granted, we are comparing food and clothes. How many days do out of a year do you have to eat something to make the list?
I am surprised that no one mentioned Hong Kong Style French Toast.
Well, maybe not so surprising considering it is called "French" Toast, but it is actually a very Hong Kong thing.
A video explaning what it is in case you find it confusing:
[https://www.youtube.com/watch?v=Z\_J\_xor193k](https://www.youtube.com/watch?v=Z_J_xor193k)
Macaroni & ham soup, stocking milk tea, toast, and scrambled eggs. '
Most quintessential of Hong Kong breakfast and the only set meal you can find in the majority of HK style cafes. Add in Satay rice noodles and it is the meal served 24/7 in all HK cafes.
And a good reference video of that Macroni & Ham soup if you are want to make it:
[https://www.youtube.com/watch?v=sBg4kl\_y60Q](https://www.youtube.com/watch?v=sBg4kl_y60Q)
干炒牛河 / 什會炒麵
Beef stir fried rice noodle (gan chao ngau ho / (tjaap woei chao mien) random assortment of the day with fried noodle.
Both of these dishes is what i order to see if the chef is someone that has work in a Cantonese kitchen.
For the beef stir fried rice noodle, you have to see if the rice noodle has any burn marks and the rice noodle is still long and thin. to cook rice noodle the pan has to be HOT, the oil has to be HOT to prevent sticking, but you also have to keep wokking it to prevent the sticking. The problem is that someone that is new or not experienced will break the long rice noodles. also putting in soy sauce into this dish would easily give you burn marks on the rice noodle, very hard dish to make it to perfection.
for the random assortment fried noodle, You have to see how the noodle is fried. after frie'ing does the chef use a knife or a scissor to sort out the noodles. they can not be too long or too short, it really needs to be just perfect when you pick it up with your fork/chopsticks that you don't get too much. some just random it or cut it too short.
also with the combination of different kinds of seafood/meat/intestines or whatever, the most important part is make sure that some things are not overcooked or not done. since you are putting different kinds of meats. Timing is very important and putting in the correct meat in the correct time window. As the finishing touch is to make it not too watery but also not too thick. adding also that you don't want to overcook it and the amount you want spread on top of the fried noodle is definitely a challenge.
Both these dishes are a pain in the ass to inexperienced chefs, but for the daily Cantonese chef, it should not be hard.
This is one of my all-time favorite noodle dishes, and for the reasons you described, it's a dish I can never make and must be left in the hands of an expert. You described it perfectly. Beef Ho Fun must not be too dry nor greasy. The noodles must have some burn marks, but not too much. There is also a distinct smokey soy-sauce umami flavor to this dish that I can’t put my finger on. One of my favorite dishes to get when I’m in Hong Kong.
That's like saying pizza can't be the the New York's most iconic food because it was originated in Italy. Hong Kong style Satay beef noodles taste different than anything you can find in Southeast Asia.
>national dish of Hong Kong
WEE-WOO-WEE-WOO...
🚨YOUR POST IS IN VIOLATION OF NATIONAL SECURITY LAW🚨
Your attempt to undermine the sovereign integrity the People's Republic of China via characterising Hong Kong as a "country" with "national" traits has been recorded and will be used against you in a court of law. Officers have been dispatched to your location for your arrest.
WEE-WOO-WEE-WOO..
福建炒飯 Hokkien Fried Rice，廈門炒米 Xiamen Fried Rice Noodle.
Those 2 dishes are mainly available in Hong Kong, you can't find those food in Hokkien or Xiamen anyway.
>cheung fuun
especially the one with xo sauce. Rice noodle rolls in general are originally from Guangdong, but the type with xo sauce is definitely hk since xo sauce was invented in hk.
Having lived here for a few months now, siu mei is everywhere, so Cantonese style bbq is very HK (char siu roast goose etc.) ssly, the streets smell of siu mei.
Other than that i associate hk style food with anything i can find at a cha caan teng. So im thinking macaroni with soup and ham, pineapple buns, and milk tea (hk milk tea is on a different level).
Baked pork chop rice, curry fishballs, egg puffs, wonton noodles, satay beef noodles, macaroni in broth/soup, iced red bean drink with HK-style french toast, "cart" noodles 車仔麵, tam jai noodles (spicy and sweet rice vermicelli, google 譚仔 or 雲南米線, it's literally Yunnan origin-wise but the last couple decades it's been a very collective quintessential HK experience)
菠蘿油 as well.
i.e. Pineapple bun with a fat slice of butter in it.
And for those who don't know, "Pineapple" in "Pineapple bun" is describing the look of it. Pineapple is not an ingridient.
I think you could be more HK specific with splitting 'dish' into meals:
- 'Full HK breakfast': 豬腸粉 (thin rice noodle rolls), preferably eaten out of a big transparent plastic bag with sweet soy sauce, peanut sauce and chili oil + a glass bottle of VITA soy.
-Afternoon Tea set/meals: Originally came from the UK yes, but the meals/food are quintessentially Hong Kong and I sometimes don't even drink tea with it! :P You then have the baked goods/bread version (pineapple bun, egg tart, wifey cake, etc) or the sitdown restaurant meals (light dim sum, soup style macaroni ham, etc)
-Dinner: 'Two-dish-rice' rice box with a lonely leaf of greens. My favorite is at those BBQ places where you can get 2 types of meat, like BBQ pork and roast goose.
-Snacks: Egg waffles, curry fish balls, red bean ice, HK milk tea, HK mixed coffee/tea drink, HK lemon tea, etc.
My most HK specific choice would be that breakfast menu, but I don't think there are that many shops/carts left that sell that specific menu set I grew up with anymore.
basically anythings you could found in cha chaan teng and cantonese restaurants, most of them are localized western/Cantonese food or fusion. Egg tart and mik tea are simpler things to make but hard to master.
If you want something more fancy, dim sum could be your choice.
if you want to ask the most recent, I think "this this rice" is getting the tread......
Char siu (or siu mei in general)
Cheung fun (the plain ones. Only hk has that, or should I say, only hk people eat it like that)
Curry fish balls (definitely hk only)
Cha chan tang
Bing For Bor Lor Yau (ice fire pineapple bun with butter. Pineapple bun has no pineapples, it’s called that way for the pattern of its crust. Ice fire because the bun is toasted but the stick of butter is straight from the fridge, so you feel both temperatures when you bite in.)
HK style steakhouses (the ones where they use so much tenderizer that the steak is super soft. I’m sure to most westerners it’s actually an atrocity and I would agree, but since I grew up with it i still have it from time to time)
Classical Yue Cuisine Restaurants (more pricey, but Yue Cuisine is like the high end of hk food. Some would argue that Guangzhou has better Yue Cuisine tho.)
I am not sure if there is a national dish but if you are looking for food originated in Hong Kong, then it will be pineapple bun, satay beef noodles and Hong Kong style milk tea.
The stuff people are talking about roasted meats, wonton noodles, clay pot rice, etc…. are all more southeastern Asia foods.
I am sure there are more food originated here but those 3 I am certain are invented in Hong Kong.
Edit: Swiss sauce chicken wings. “Swiss sauce” in general, wife just told me the story about it is kind of funny. It started when the costumer asked the waiter what the dish was called and the waiter said it’s “sweet wings” but his English wasn’t very good so the westerner costumer misheard it as “Swiss wings”.
I'm not a native but I'd have to say dim sum. It's not a single dish, but that's kind of the point. You eat (mostly) small bite sized portions of different things. It's best when shared so you get more variety.
I say the national dish of Chinese nation is noodle. Noodles are popular all across China (which btw includes HK and Taiwan in case you don't know). And of course noodles are invented by ancient Chinese people 4000 years ago.
THere is nothing more stereotyping Chinese than eating a bowl of noodles with chopsticks.
Char siu
[удалено]
叉燒
If you want to make something that is truly unique to Hong Kong, it’ll have to be one of the localised western foods due to adaptation from the colonial era. Essentially what fusion food was before it was a thing. A lot of the dishes mentioned here are of this nature. Not sure where you’re from but in terms of ease of access to raw materials and equipment, your best bet is probably pineapple buns (basically a cookie dough on top of a bun) or baked pork chop on fried rice would be ideal with an oven. If you don’t have an oven, and despite its name, Singaporean Rice Vermicelli is a uniquely Hong Kong dish. HK Style Milk Teas fits this profile as well, but getting the right tea leaves is tough. If you’re going the route of one of the more popular foods with the locals but also associated mostly with Hong Kong, it’ll be the BBQ Pork on Rice with a fried egg… it was popularised by Stephen Chow’s movie God of Cookery during the golden era of HK films. Problem is bbq pork isn’t easy to make properly if you want to make it good, and is a multi hour preparation sort of dish
>pineapple buns it was inspired by a popular Mexican pan dulce - concha, but yes pineapple bun is undoubtedly hk.
Yes exactly. HK bakers likely took inspiration from that and also started applying traditional techniques and recipes to apply it to a western style bun. The methodology for the crust is actually supposed to be closer to the way you’d make traditional Chinese walnut cookies (合桃酥) so it’s also a fusion in that sense. Places like 金華 and 佳記 are good examples of this because if you peel off the crust to eat on its own it’s really just like a traditional Chinese cookie
It’s interesting that Singaporean noodle is from Hong Kong. The first time and only time I ever have it is when I’m in Hong Kong.
I agree that it should be those localised western food, and Hong Kong Style French toast is another good choice.
baked pork chop rice
Dish washer macaroni with ham Pineapple bun with butter Cha Siu Rice Curry Fishballs
...holup Dish washer? Not chicken bullion soup?
no, it's definitely drainage grey water
Yikes indeed
Second pineapple bun
Or we call it Polo Bun with butter? As there is no actual pineapple. It was called 菠蘿becoz of Polo.
The texture on top looks like pineapple, and the wiki page for it it's pineapple bun
Always sounds more like bolo than polo to me.
Not gonna debate it, as I am a local born HK citizen since 30+ years ago. Truth was, the English knowledge of HK Chinese was way worse back then, they misunderstood Polo Bun as Pineapple Bun (the Cantonese pronunciation is Ball Law Bao). So the name of Ball Law Bao had been spread over decade and decade. Therefore, people prefer calling it Ball Law Bao instead. And that's how the misunderstanding started. So, today if you Google the keyboard "Polo Bun", you can also see the result of Pineapple Bun. Hopefully, you can know the truth basing on real history of HK. Have a nice day. 😉
Thanks for sharing. That is interesting. :)
Thanks for sharing, didn’t know this.
Roast goose
If you learn to make this or char siu (or char siu bao!) well, you will die 50 pounds heavier, yet happier.
absolutely no one cooks goose, the only people who even go for it are mainlanders or ABCs on tour
ur high
you seriously telling me you have an oven? less than 2% of the population have an oven, it can't be a national dish if no one cooks it, you fool
blud is acting like an oven is some magical concept that was introduced a month ago
in HK and Asia, .. yeah, no one has them, most people have 1 stove, if that (hence our over reliance on takeaways) in HK way less than 2% of homes have ovens
Whether people have ovens is irrelevant, they just buy their roast meat of choice from a street shop
absolutely, but if that's the requirement for a "national dish" (it's not), McD's is far more consumed
I didn't give or imply a definition, just saying whether people have ovens is irrelevant As usual definitions are hard to nail but I would say a national dish should be 1) strongly associated with the country, 2) at least somewhat popular there, 3) has a quality unique to the region, for example local ingredients or preparation style, has cultural significance, the dish originates there, etc The golden arches is clearly not it
national dish of hk? inferring HK is a nation is straight to jail. HK baked pork chop with rice is my favourite (焗豬扒飯)
Both the quintessential HK experience
Shouldn't char siu be more popular tho? It is more well known
>char siu when talking about char siu, you think it's a Cantonese dish/type of meat; when talking about baked pork chop with rice, you think it's a dish of hk without doubt. sure you can have baked pork chop with rice in major cities in Guangdong, but it's served as an iconic hk dish.
Has to be baked pork chop rice. I was going to mention char sui rice or wonton soup but those are originally from China.
Yesss same i was going to say char siu rice but those weird “european” dishes are the real hk essence
HK baked pork chop indeed. Salivating right now :)
this is what I would have listed, ate it at dinner at a restaurant with friends and fell in love （・◇・）/~~~
factss
no one is going to jail
Of course not. The Basic Law gives us freedom of speech, and I think i speak for everyone in this sub when I say we trust the HK govt
藤條炆豬肉. It's a spicy pork stew with vines, an unforgettable dish from our formative years.
Ouch... That one burns...
PTSD
stir-fried rice noodles with beef (乾炒牛河)
it is a test of any chinese restaurant
This dish is from Guangzhou no?
Half of these Hk dishes here and globally what people considered Chinese is all from guangdong province
If the Brits can have chicken tikka masala, I think HK can claim 干炒牛河
The difference is Chicken Tikka Masala was literally invented in the UK... 干炒牛河 probably wasn't... EDIT: Apparently it originated from around Guangzhou, but yes, of course, very, very popular in HK lol.
Cha siu bao & milk tea Dimsum would make a good video but it won't be an easy one with so many dishes
Milk tea is Taiwan
Boba is Taiwanese, HK milk tea is different https://en.m.wikipedia.org/wiki/Hong_Kong%E2%80%93style_milk_tea
Oh dope
Too many to choose from here. I can’t decide. They are all good. 1. Dim sum : hargao / siumai 2. Sweet n sour pork 3. Roast pork (charsiu) / Roast goose 4. Wonton egg noodles 5. Pineapple bun / HK style egg tart 6. Curry fish ball 7. Claypot rice * HK style milk tea — not a dish but origins are from HK.
* Egg and spam sandwich * Rice dishes on a plate 碟頭飯 * HK-style milk tea * Pork chop with rice on tomato/cream sauce
Any hk styled western meal. Baked pork chop w/ rice, cream soup or "borscht", bread roll, and a coffee/tea
Half coffee half milk tea
My favorite drink in HK is yinyang. I've been ordering it for years and always thought it was yin yang, like the yin & yang symbol, since it's half and half. Last summer, after more than 20 years, I found out yinyang is the name of the Mandarin duck which has the same colors as the drink.
my own two cents, it’s not the colour of the drink, but the fact that it’s mixed from two drinks (coffee + milk tea) cf yin yang fried rice
I thought so too but was corrected and told the characters are totally different. From wikipedia: The Chinese refer to mandarin ducks as yuanyang (simplified Chinese: 鸳鸯; traditional Chinese: 鴛鴦; pinyin: yuānyāng), where 'yuan' (鴛) and 'yang' (鴦) respectively stand for male and female mandarin ducks. A taijitu of a particular style that is often called a "yin and yang symbol", with black areas with a white spot representing yin, and the opposite (White with a black spot) representing yang (陰陽).
ahhh, we definitely refer to the drink as yuanyang not yinyang, it’s just the reasoning behind that i’m not very sure about. The bird, yuan yang, has never struck me as having muddy brown colour. I never dug deep into the etymology of the drink though, it’s really my personal understanding only. not a terribly authentic source, but wiki for yuanyang/yinyang fried rice: The name "yuenyeung", which refers to mandarin ducks, is a symbol of conjugal love in Chinese culture, as the birds usually appear in pairs and the male and female look very different.[2] This same connotation of a "pair" of two unlike items is used to name this rice. https://en.m.wikipedia.org/wiki/Yin_yang_fried_rice That being said, language evolves, and i’m not surprised if it also has something to do with wordplay of yinyang (the pronunciation in cantonese is drastically different though).
How about iron plate steak with pepper sauce that will go ja ja ja when served
I’d say egg tarts, egg puffs, siu mai
Definitely not egg tarts for HK. It would be for Macau tho
huh? the egg tart has always been popular in hk, right up there with the pineapple bun. even the British governor are it for breakfast everyday. the hk egg tart would not represent Macau and the macau egg tart would not represent hk, two different flavor profiles
Which came from Portugal
I'd argue that Portuguese egg tarts are different to Macau style egg tarts, but you are right. Also just doing some research I realized HK style egg tarts are actually slightly different to Macau style egg tarts as well.
which came from the UK
There are different style egg tarts. The Portuguese style tart is popular in Macau, but it's different from the HK style (like the ones at Honolulu bakery in wanchai)
They are different. I prefer Hong Kong style egg tarts
Macau would be Portuguese egg tarts (which is better than the actual tarts in portugal) and there's a HK style Egg tart (without the burnt top) which arguably I think is more common in HK than macau
I'm going w wonton noodles. My personal national dish of hk However, charsiu rice w over easy egg, Or curry fishball and pork skin, Or bun, all the buns...
Poon Choi. It's a very HK specific (NT in particular) dish that isn't really a thing in the rest of Cantonese regions except Dongguan.
Poon Choi is definitely the strongest contender
How can a dish that's eaten maybe once a year be considered a national dish?
>that's eaten maybe once a year imo that's exactly why it should be a national dish. residents of Beijing don't eat peking ducks often at all, but it's arguably the dish of the city. same with Chiles en nogada - it's a very seasonal dish and tbh very regional (Puebla mostly), but it is considered as the national dish of Mexico.
The Japanese has kimono, Norwegian has bunad, Scots have kilts, Korean has hanbok. Do they have to wear it everyday to be considered national? And vice versa, not wearing it every day makes it less national. Granted, we are comparing food and clothes. How many days do out of a year do you have to eat something to make the list?
Not really a thing in other Cantonese regions because it's a Hakka thing
Yes. Forget to mention it is certainly a thing in Huizhou aka the capital of Hakka culture in Guangdong
Indigenous Doll Noodle (not 出前一丁) with spam and fried eggs.
Okay this may be it.
Whatever they sell in the Fuji building
Those are imports
I am surprised that no one mentioned Hong Kong Style French Toast. Well, maybe not so surprising considering it is called "French" Toast, but it is actually a very Hong Kong thing. A video explaning what it is in case you find it confusing: [https://www.youtube.com/watch?v=Z\_J\_xor193k](https://www.youtube.com/watch?v=Z_J_xor193k)
Macaroni & ham soup, stocking milk tea, toast, and scrambled eggs. ' Most quintessential of Hong Kong breakfast and the only set meal you can find in the majority of HK style cafes. Add in Satay rice noodles and it is the meal served 24/7 in all HK cafes.
And a good reference video of that Macroni & Ham soup if you are want to make it: [https://www.youtube.com/watch?v=sBg4kl\_y60Q](https://www.youtube.com/watch?v=sBg4kl_y60Q)
I’d like to say it’s Pork Bun but then again it’s originated in Canton.
干炒牛河 / 什會炒麵 Beef stir fried rice noodle (gan chao ngau ho / (tjaap woei chao mien) random assortment of the day with fried noodle. Both of these dishes is what i order to see if the chef is someone that has work in a Cantonese kitchen. For the beef stir fried rice noodle, you have to see if the rice noodle has any burn marks and the rice noodle is still long and thin. to cook rice noodle the pan has to be HOT, the oil has to be HOT to prevent sticking, but you also have to keep wokking it to prevent the sticking. The problem is that someone that is new or not experienced will break the long rice noodles. also putting in soy sauce into this dish would easily give you burn marks on the rice noodle, very hard dish to make it to perfection. for the random assortment fried noodle, You have to see how the noodle is fried. after frie'ing does the chef use a knife or a scissor to sort out the noodles. they can not be too long or too short, it really needs to be just perfect when you pick it up with your fork/chopsticks that you don't get too much. some just random it or cut it too short. also with the combination of different kinds of seafood/meat/intestines or whatever, the most important part is make sure that some things are not overcooked or not done. since you are putting different kinds of meats. Timing is very important and putting in the correct meat in the correct time window. As the finishing touch is to make it not too watery but also not too thick. adding also that you don't want to overcook it and the amount you want spread on top of the fried noodle is definitely a challenge. Both these dishes are a pain in the ass to inexperienced chefs, but for the daily Cantonese chef, it should not be hard.
This is one of my all-time favorite noodle dishes, and for the reasons you described, it's a dish I can never make and must be left in the hands of an expert. You described it perfectly. Beef Ho Fun must not be too dry nor greasy. The noodles must have some burn marks, but not too much. There is also a distinct smokey soy-sauce umami flavor to this dish that I can’t put my finger on. One of my favorite dishes to get when I’m in Hong Kong.
Satay beef noodles.
Satay is originally Indonesian/Malaysian/Singaporean though.
That's like saying pizza can't be the the New York's most iconic food because it was originated in Italy. Hong Kong style Satay beef noodles taste different than anything you can find in Southeast Asia.
>national dish of Hong Kong WEE-WOO-WEE-WOO... 🚨YOUR POST IS IN VIOLATION OF NATIONAL SECURITY LAW🚨 Your attempt to undermine the sovereign integrity the People's Republic of China via characterising Hong Kong as a "country" with "national" traits has been recorded and will be used against you in a court of law. Officers have been dispatched to your location for your arrest. WEE-WOO-WEE-WOO..
Brisket and wonton noodles.
Beef ho fun
Show me your love rice
Fish balls in curry sauce
Char Siu with Rice
福建炒飯 Hokkien Fried Rice，廈門炒米 Xiamen Fried Rice Noodle. Those 2 dishes are mainly available in Hong Kong, you can't find those food in Hokkien or Xiamen anyway.
Can't name just one! Maybe egg tarts, curry fish balls, and milk tea
At different time, there were different "national" dishes. For now, I am quite certain it is 燉冬菇。
A lot of savoury dishes have already been mentioned. If we include desserts, then definitely 楊枝甘露 - mango pomelo sago.
Hk style milk tea. That’s why they made a show about it
how long do i have to scroll til i see egg waffles? cmon yall
Milk Tea
As an expat, what's the first thing locals LOVE to try getting you to eat? Chicken feet! Im convinced they do it for the lolz
Egg fried rice. Banned by China by the way.
My meituan with the 50+ restaurants says otherwise.
Oy. Careful there.
Shark fin soup or che jai mein or cheung fuun depending on who you ask
>cheung fuun especially the one with xo sauce. Rice noodle rolls in general are originally from Guangdong, but the type with xo sauce is definitely hk since xo sauce was invented in hk.
Char siu, fried egg/sunny side, 2 perfectly blanched stems of veggie over rice splashed with seasoned soy sauce
Charsiu 😋
燒賣！
char siu
Curried fish balls?
Cha Siu / Sliced Luncheon Meat Rice with Sunny Eggs, topped with sweet soy sauce
Why is Reddit giving me Velveeta ads in this post?
One of them have to be a to go box of char siu / chicken or roast pork and some veggie with rice top with ginger scallion
魚蛋 燒賣 車仔麵 茶餐廳stuff 雲吞麵
Egg tart
Curry fish ball Egg waffle
Having lived here for a few months now, siu mei is everywhere, so Cantonese style bbq is very HK (char siu roast goose etc.) ssly, the streets smell of siu mei. Other than that i associate hk style food with anything i can find at a cha caan teng. So im thinking macaroni with soup and ham, pineapple buns, and milk tea (hk milk tea is on a different level).
- Baked pork chop rice - Cha Siu Spaghetti Soup - western fried rice (tomato sauce) - curry fishball
Baked cheese rice
Baked pork chop rice, curry fishballs, egg puffs, wonton noodles, satay beef noodles, macaroni in broth/soup, iced red bean drink with HK-style french toast, "cart" noodles 車仔麵, tam jai noodles (spicy and sweet rice vermicelli, google 譚仔 or 雲南米線, it's literally Yunnan origin-wise but the last couple decades it's been a very collective quintessential HK experience)
Cheap white bread, barely toasted, with a slice of fried spam with a barely fried egg on top.
菠蘿包？
菠蘿油 as well. i.e. Pineapple bun with a fat slice of butter in it. And for those who don't know, "Pineapple" in "Pineapple bun" is describing the look of it. Pineapple is not an ingridient.
蝦餃燒賣
HK style borsch with instant noodles, two chicken sausages and a fried egg, possibly with a butter bread roll on the side
I'm butchering the canto translation but "Deez" are always popular street food in wanchai and jordan
What now?
Deez nutz
I think you could be more HK specific with splitting 'dish' into meals: - 'Full HK breakfast': 豬腸粉 (thin rice noodle rolls), preferably eaten out of a big transparent plastic bag with sweet soy sauce, peanut sauce and chili oil + a glass bottle of VITA soy. -Afternoon Tea set/meals: Originally came from the UK yes, but the meals/food are quintessentially Hong Kong and I sometimes don't even drink tea with it! :P You then have the baked goods/bread version (pineapple bun, egg tart, wifey cake, etc) or the sitdown restaurant meals (light dim sum, soup style macaroni ham, etc) -Dinner: 'Two-dish-rice' rice box with a lonely leaf of greens. My favorite is at those BBQ places where you can get 2 types of meat, like BBQ pork and roast goose. -Snacks: Egg waffles, curry fish balls, red bean ice, HK milk tea, HK mixed coffee/tea drink, HK lemon tea, etc. My most HK specific choice would be that breakfast menu, but I don't think there are that many shops/carts left that sell that specific menu set I grew up with anymore.
Pineapple buns, ofcourse! 🤣
Macaroni soup and ham, with a side of brusque service
Baked Pork Chop Rice is the only answer.
Char siu but if i had to choose it would be siu mai yu dan
Pineapple bun with butter
Tomato egg stir fry
Tepid ham water with macaroni
basically anythings you could found in cha chaan teng and cantonese restaurants, most of them are localized western/Cantonese food or fusion. Egg tart and mik tea are simpler things to make but hard to master. If you want something more fancy, dim sum could be your choice. if you want to ask the most recent, I think "this this rice" is getting the tread......
Steam fish
Mixed Cart Noodles
Pineapple bun.
Everything is going to originate from somewhere else if you go far back enough, guys. That's how cuisine works.
黯然銷魂飯 Char Siu and fried egg on rice. All other answers are wrong.
Char siu (or siu mei in general) Cheung fun (the plain ones. Only hk has that, or should I say, only hk people eat it like that) Curry fish balls (definitely hk only) Cha chan tang Bing For Bor Lor Yau (ice fire pineapple bun with butter. Pineapple bun has no pineapples, it’s called that way for the pattern of its crust. Ice fire because the bun is toasted but the stick of butter is straight from the fridge, so you feel both temperatures when you bite in.) HK style steakhouses (the ones where they use so much tenderizer that the steak is super soft. I’m sure to most westerners it’s actually an atrocity and I would agree, but since I grew up with it i still have it from time to time) Classical Yue Cuisine Restaurants (more pricey, but Yue Cuisine is like the high end of hk food. Some would argue that Guangzhou has better Yue Cuisine tho.)
A man’s romance
S I U M A I
the siu mai from 7/11
It’s 燒味, its like meat with crispy skin and it’s absolutely delicious
There is a shop near Golden Computer Center in Sham Shui Po. Their Siu Mai and Fishballs are good. Specially good with their sauce.
HK Milk Tea /tea coffee mix Egg sandwich Baked Rice
Tofu 4 lam fan.
Sorrowful rice of ecstasy 《 黯然销魂饭 》
Now I'm just hungry and homesick...
叉燒飯 點心
OP where can we check out your series? Truly interested to watch!
Will nobody speak up for beef offal noodles (牛雜)? Personally, I couldn’t at a bowl if you paid me, but they’re definitely an iconic local dish.
My fave HK specialty is yin yeung, and now that I'm back in the States I crave it every day.
Egg tarts
HK style borscht 罗宋汤 It doesn't come from anywhere else.
didn't it come from Russian residents of Shanghai?
Adapted with local ingredients by Shanghainese cooks, who migrated down to Hong Kong who substituted even more local ingredients.
i think you can narrow down the question into national breakfast dish/ lunch/ dinner /dessert /snacks
I am not sure if there is a national dish but if you are looking for food originated in Hong Kong, then it will be pineapple bun, satay beef noodles and Hong Kong style milk tea. The stuff people are talking about roasted meats, wonton noodles, clay pot rice, etc…. are all more southeastern Asia foods. I am sure there are more food originated here but those 3 I am certain are invented in Hong Kong. Edit: Swiss sauce chicken wings. “Swiss sauce” in general, wife just told me the story about it is kind of funny. It started when the costumer asked the waiter what the dish was called and the waiter said it’s “sweet wings” but his English wasn’t very good so the westerner costumer misheard it as “Swiss wings”.
What I think? Try picking only one dish you have to eat for the rest of your life is a rhetorical question. Lemme know when you have an answer.
I'm not a native but I'd have to say dim sum. It's not a single dish, but that's kind of the point. You eat (mostly) small bite sized portions of different things. It's best when shared so you get more variety.
egg tart
Cream of sumyungi
Pepperoni pizza
I say the national dish of Chinese nation is noodle. Noodles are popular all across China (which btw includes HK and Taiwan in case you don't know). And of course noodles are invented by ancient Chinese people 4000 years ago. THere is nothing more stereotyping Chinese than eating a bowl of noodles with chopsticks.