Baby Dan Food Mill

Baby Dan Food Mill

Hong Kong Food: Asian City

The kitchens of China (especially Cantonese) dominate the culinary scene Hong Kong and it is not surprising, because most residents of Hong Kong are Cantonese. With Chinese food, you will find many restaurants in other cuisines Far East such as Japanese, Korean, Thai, Vietnam, India and others … European influence and Colombia is also, like Hong Kong was a British colony for over 150 years.

On the other hand, we can say that over the years Hong Kong developed its own unique cuisine Cantonese cuisine that combines with other elements …

Yum cha (tea ") Is an integral part of Hong Kong culture kitchen.

This term refers to the Cantonese custom of eating small servings of different foods, especially dim sum while sipping Chinese tea.

The dim sum is probably the most popular dish in Hong Kong. Literally translates to "touch the heart" which means "Take what your heart selections (this is due to the large variety, you can choose …)

The dim sum is usually served a light meal or brunch consisting of various types of small steamed buns, cakes and rice rolls, which contains a number of fillings, including beef, chicken, pork, shrimp and vegetarian options …

Usually eaten some time from morning to night and usually served with Chinese tea.

Visit a traditional classroom tea in Hong Kong Yum Cha is highly recommended.

Another truth "Hong Kong" Cha Chaan institution Teng: A casual restaurant, which can be described as a hybrid between a Chinese tea house and a coffee … The places are open from morning to night and serves a variety of local … Hong Kong-style tea, toast and milk, rice and pasta specialties.

kitchen Cantonese is from the area around the city of Guangzhou (Canton) in Guangdong Province, near Hong Kong.

Among the various Chinese cuisines, Cantonese is the most popular outside of China, probably because it is not as spicy as some of his "colleagues" …

wide range of ingredients is perhaps what characterizes Cantonese cuisine more than anything else … Cantonese cuisine makes use of nearly of Combine all ingredients in the sun and as said the Chinese proverb says: "The Cantonese will eat anything, except whatever the ship anything that flies except a plane and everything works except the car "…

Cantonese cuisine is also characterized by the use spicy sweet and simple combination. ginger, green onion, sugar, salt, soy sauce, rice wine, cornstarch and oil are sufficient for cooking the most Cantonese Although garlic is also used in abundance.

Steaming, frying pan and fry seem be cooking methods most popular in Cantonese restaurants due to the short cooking time, and philosophy to bring the taste of freshness ingredients.

With the exception of the last dim sum, recommended dishes include Cantonese and sour sweet fish Garoupa fried fish, crispy, deep, crispy bacon, roast suckling pig And of course … Stew expensive fins abalone and shark

The Chiu Chow (Teochew) comes from the kitchen (now called Chiuchow "Chaozhou"), a city in the Chinese province of Guangdong, near Hong Kong and Guangzhou. As expected, this style of cooking is very similar to Cantonese cuisine, while the kitchen keeps Chiuchow a degree of independence culinary …

Cold poached crab, oyster, baby tortillas, Chow-style roast duck Chiu Chiu Chow goose and soybeans are some of the recommended dishes.

Sichuan (Sichuan) cuisine from Sichuan Province in southwest China and enjoys an international reputation for being hot and spicy.

The most common ingredient Sichuan pepper or Fagara: An indigenous plant whose peppercorns produce a perfume, numbness, almost citrus species. Other common species include chilies, ginger, star anise seed fennel, coriander, Chili bean paste, garlic and spicy herbs.

Common cooking methods include smoking, frying, boiling and simmer allowing the peppers and aromatic seasonings time to infuse food with unforgettable tastes and aromas

Famous Sichuan dishes are Sichuan dan-dan noodles style, sliced pork in garlic sauce with a touch of chilli beef stew, pepper sauce Sichuan Kung Pao Chicken Tofu Master and twice cooked pork.

Beijing / Beijing (Mandarin) cuisine from the capital of China.

It has developed over the centuries by thousands of qualified chefs from different regions of China, who attended the big city to work for the royal families and government officials rich.

Peking duck is by far the most popular dish Beijing, and is especially appreciated for its thin skin and crisp. Other famous dishes are hot Beijing and sour soup and sliced beef sauteed with green onions and drunken Dove.

The Shanghai cuisine is from the coastal provinces of Shanghai and is characterized by the consumption of alcohol. Fish, eel, crab and chicken are "drunken" with spirits and usually served raw.

cured meats and canned vegetables are also commonly used to flavor dish. Another "secret" ingredient in the cuisine of Shanghai is the Sugar …

Sweet and sour pork ribs, chicken beggar, Shanghai hairy crab, "eight treasure" duck, "drunken" chicken, braised eel and yellow fish are the most popular dishes …

fusion contemporary cuisine has gained fame in Hong Kong in recent years … City leaders continue to flow with innovative culinary creations that combine different styles of Chinese cuisine with those other regions, and the results are surprisingly delicious.

Japan, India, Korea and Southeast Asian restaurants are very Popular Hong Kong and well worth considering, especially if you're tired of Chinese food, but still want to try something "authentic."

About the Author

For more information about Hong Kong, including hotel details, some great day trip ideas, a comprehensive Restaurant & Nightlife Guide, shopping tips and suggested city-walks: visit Metropolasia – Hong Kong’s online travel guide, where all the information you need is compiled in one easy-to-use website.
Roni Shwartz is a certified travel consultant and an expert on Hong Kong and Macau. He writes for Metropolasia

Filed under: Baby Food Processor

Like this post? Subscribe to my RSS feed and get loads more!