Everything you need to know about Hong Kong Food History
After the recovery from the war, Hong Kong turned to manufacturing industry, which showered the city an era or decade of productivity and huge growth of industries too. Coupled with an influx era of factory produced foods like white bread, peanut butter evaporated milk and instant noodles . As the time the menus are chock full of delicious cultural mixtures like egg tarts, Hong Kong style French toast and milk tea a mix of strong black tea and coffee.
The essential of the Hong Kong culinary experiences is soya sauce western cuisine which was immortalized in the mood for love. Hong Kong with more cosmopolitan taste for things like steak and wanted to eat things that reminded them about the trips in Hong Kong.
The wonderful story of Hong Kong wouldn’t be complete without a taste of the contemporary cuisine named “Cantonese”. From the last year’s Cantonese food never seemed or happens to be exciting as such. But to the era of modern, a new breed of restaurants only specialized in Cantonese in Hong Kong that truly deserves huge respect and regards for the old maiden recipes. This is not only over but it updates them with premium ingredients, unexpected flavour combinations and very playful colourful presentations.
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