Local Flavours in Hong Kong——Dining Places(2)
Soy-sauce Western refers to Hong Kong-style Western food, which began to evolve in the early part of the 20th century, when local chefs began adding Chinese flavours, such as soy sauce, to Western dishes. This fusion of cuisines mirrors…
Local Flavours in Hong Kong——Hotpot and Claypot（1）
Another winter staple and local flavour of Hong Kong is claypot. Clay pots are used because of their qualities in providing even heating. The base of most claypot meals…
Local Flavours in Hong Kong——Hotpot and Claypot（2）
Claypot In Hong Kong, claypots come in a great variety from street-side traditional to upmarket extravagant. The following three come from restaurants that are highly recommended by some of…
Local Flavours in Hong Kong——Desserts（1）
Many Hong Kongers, every now and then, take time from the rush of urban life to enjoy the rush of sugar in the city’s dessert shops. Everything from light traditional…
Local Flavours in Hong Kong——Desserts（2）
White fungus and pear soup This is a popular winter dessert. The ingredients are placed in a bowl which is then immersed in water in a larger container and stewed…
Chinese food: Chinese Black Sea Bass
6. Stir any accumulated pan juices and the chopped scallions into the sauce. Spoon the sauce over the fish or serve alongside. In this recipe marinated Black Sea Bass…
