Traditional Dishes You Must Not Forget to Try in Hong Kong
Preserved Fish Availability of the dried fish and the surrounding region was extremely valuable. During the age, when refrigeration was not yet evolved Ham you was served as a kitchen staple offering sustenance to sailors on long voyages and an accessible source of proteins for Chinese villagers. The deep rooted industry is still present today especially the dried street foods where travellers visit to whiff the past.
Cookies and Cultural Delights For a peaceful world we need sweetness to swallow the entire bitterness existence. Though it may not sound very logic, but cookies and sweet delights as a token gift from a place is always acceptable and cherished when it specially bought from Hong Kong.
Mouth-watering Chocolates Not many tourists know about its speciality of chocolates, so we can get back chocolates as a yummy gift or a token of memory for the loved ones from Hong Kong. In Malaysia or other European countries the price of the chocolates are much higher compared to Hong Kong but of the same quality offered in both the places. So munching the chocolates and getting the sweet treat makes Hong Kong is none other than heaven for the little ones and the Youngers too. Prize mart sells imported goods at a lesser price or discount and one of the most visited Hong Kong visited shops.
Saucy Experience 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.
Cantonese Cuisine The wo derful story of Ho g Ko g would ’t e o plete without a taste of the o te porary uisi e a ed Ca to ese . Fro the last year’s Ca to ese 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. This leads to the new era of the fusion food with innovative chefs hand magic. They are designing small menus and resurrecting labour intensive dishes that had fallen generally out of fashion. Cooki g Ca to ese is really traditio ou d ut it’s othi g ut a short revolution
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