Hong Kong Chinese Food: 21 Best Food in USA

What is Hong Kong Chinese food?

Hong Kong Chinese food is a diverse and vibrant culinary experience that reflects a blend of Cantonese, British, and international influences. Given Hong Kong’s history as a British colony and its status as a major international city, the food scene is characterized by a wide range of flavors, ingredients, and cooking styles. Here are some key aspects of Hong Kong Chinese food.

Key Things To Know About Hong Kong Chinese Food:

Hong Kong Chinese food is a vibrant and diverse culinary experience influenced by Cantonese traditions, international flavors, and a rich history. Here are some key things to know about Hong Kong Chinese food:

1. Dim Sum Culture:

• Dim sum, small portions of a variety of dishes, is an integral part of Hong Kong’s food culture. It’s commonly enjoyed during breakfast or lunch, and tea is often served alongside.

2. Cantonese Influence:

• Cantonese cuisine heavily influences Hong Kong’s food, emphasizing fresh and high-quality ingredients, delicate flavors, and various cooking techniques.

3. Street Food Scene:

• Hong Kong boasts a vibrant street food scene with a wide array of quick and tasty snacks. Popular street food items include egg waffles, fish balls, stinky tofu, and more.

4. Seafood Specialties:

• Given its coastal location, Hong Kong is renowned for its fresh seafood. Popular dishes include steamed fish, salt and pepper squid, and various crab and lobster preparations.

5. Roast Meats:

• Hong Kong is famous for its delicious roast meats, including roast duck, crispy pork belly, and char siu (barbecue pork). These meats are often served over rice or noodles.

6. Noodle and Congee Culture:

• Noodles and congee (rice porridge) are staples in Hong Kong cuisine. You’ll find a wide variety of noodle dishes, from wonton noodles to beef brisket noodles.

7. Yum Cha Tradition:

• Yum cha refers to the tradition of drinking tea along with enjoying dim sum. It’s a social and communal activity where friends and family gather to share a variety of small dishes.

8. Tea Restaurants (Cha Chaan Teng):

• Cha Chaan Tengs are casual diners that serve a mix of local and Western dishes. The menu often includes items like Hong Kong-style milk tea, Hong Kong-style French toast, and various noodle and rice dishes.

20 Best Hong Kong Chinese Food: You Should Try

Hong Kong Chinese food is known for its rich flavors, diverse influences, and a wide range of delicious dishes. Here are 20 of the best and most iconic dishes you must try in Hong Kong:

1. Dim Sum:
   • A variety of bite-sized dishes such as dumplings, buns, and rolls, often served in steamer baskets. Highlights include Har Gow (shrimp dumplings) and Siu Mai (pork dumplings).
2. Wonton Noodle Soup:
   • Egg noodles with wontons (filled with shrimp or minced meat) in a flavorful broth.
3. Roast Goose:
   • Succulent roast goose with crispy skin, often served with plum sauce.
4. Char Siu (Barbecue Pork):
   • Sweet and savory barbecued pork often served over rice or in buns.
5. Peking Duck:
   • Crispy duck skin served with thin pancakes, hoisin sauce, and sliced scallions.
6. Clay Pot Rice:
   • Rice, meat, and vegetables cooked in a clay pot, creating a flavorful one-pot dish.
7. Hong Kong-Style French Toast:
   • Deep-fried bread filled with peanut butter or sweet fillings, topped with butter and syrup.
8. Beef Brisket Noodle Soup:
   • Slow-cooked beef brisket served in a flavorful broth with noodles.
9. Pineapple Bun (Bolo Bao):
   • Sweet bun with a crunchy, sugary crust and a soft interior, often filled with butter.
10. Fish Ball Noodle Soup:
    • Noodles served with fish balls in a clear broth, a popular street food.
11. Egg Waffle (Gai Daan Jai):
    • Crispy, golden, and fluffy egg-shaped waffles served as a snack.
12. Stir-Fried Clams in Black Bean Sauce:
    • Clams stir-fried with black bean sauce, garlic, and chili, served with rice or noodles.
13. Cheung Fun:
    • Steamed rice noodle rolls filled with various ingredients like shrimp or beef, and topped with soy sauce.
14. Hong Kong Milk Tea:
    • Strong black tea blended with condensed milk, served hot or cold.
15. Lobster Noodle Soup:
    • Fresh lobster served over egg noodles in a flavorful broth.
16. Shrimp Dumplings (Har Gow):
    • Translucent dumplings filled with shrimp, a staple in dim sum.
17. Scallion Pancake (Cong You Bing):
    • Savory pancake made with green onions, pan-fried until crispy.
18. Sweet and Sour Pork:
    • Crispy fried pork pieces coated in a sweet and tangy sauce.
19. Salt and Pepper Squid:
    • Crispy fried squid seasoned with salt, pepper, and chili.
20. Soy Sauce Chicken:
    • Chicken cooked and served with a flavorful soy sauce-based glaze.

These dishes represent a mix of traditional Cantonese flavors, innovative street food, and iconic Hong Kong culinary creations. Exploring these dishes is a fantastic way to dive into the vibrant food culture of Hong Kong.

 Difference Between Hong Kong Chinese Food & Great Wall Chinese Food:

The terms “Hong Kong Chinese food” and “Great Wall Chinese food” refer to different concepts, and there is no inherent comparison between them. Let’s clarify each:

1. Hong Kong Chinese Food:
   • “Hong Kong Chinese food” refers to the diverse and vibrant culinary traditions found in Hong Kong. Hong Kong has a rich food culture influenced by Cantonese cuisine, international flavors, and a history shaped by its status as a British colony. The city is known for its dim sum, seafood, roast meats, noodle dishes, and a wide range of street food.
2. Great Wall Chinese Food:
   • “Great Wall Chinese food” is not a specific type of cuisine or category. The term may be used in the name of a Chinese restaurant or as a marketing concept. There are many Chinese restaurants worldwide with names like “Great Wall,” often chosen for their association with the Great Wall of China, which is a historic and iconic landmark.

In summary, “Hong Kong Chinese food” refers to the culinary traditions of Hong Kong, while “Great Wall Chinese food” is not a specific culinary style but rather a name that may be associated with a Chinese restaurant. If you are referring to a specific restaurant named “Great Wall,” you would need to explore its menu and offerings to understand the type of Chinese cuisine it serves.

20 Best Hong Kong Chinese Food: Recipes

 Shrimp Dumpling(Har gow): Recipe

Making dumpling at home can be a delightful and rewarding culinary experience. Here’s a basic recipe for making classic shrimp dumplings, also known as Har Gow. Note that this recipe focuses on the filling and the dough for the dumplings. You can adjust the quantities based on the number of dumplings you want to make.

Shrimp Dumpling Filling:

Ingredients:

• 200g fresh shrimp, peeled, deveined, and finely chopped
• 1/4 cup bamboo shoots, finely chopped
• 2 tablespoons water chestnuts, finely chopped
• 1 tablespoon finely chopped ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch

Instructions:

1. In a bowl, combine the chopped shrimp, bamboo shoots, water chestnuts, and ginger.
2. In a separate small bowl, mix soy sauce, sesame oil, sugar, white pepper, and cornstarch to create a sauce.
3. Add the sauce to the shrimp mixture and mix well until everything is evenly coated.
4. Let the filling marinate for about 15-20 minutes.

Dumpling Dough:

Ingredients:

• 1 cup wheat starch
• 1/4 cup tapioca starch
• 1 cup boiling water
• 1 tablespoon lard or vegetable oil

Instructions:

1. In a mixing bowl, combine wheat starch and tapioca starch.
2. Pour boiling water into the mixture and stir quickly until a dough forms.
3. Add lard or vegetable oil and knead the dough until it becomes smooth.
4. Divide the dough into small portions and roll each portion into a ball.

Assembling the Shrimp Dumplings (Har Gow):

Instructions:

1. Take one dough ball and roll it into a thin round wrapper, keeping the edges slightly thicker.
2. Place a spoonful of the shrimp filling in the center of the wrapper.
3. Fold the wrapper in half, creating a half-moon shape. Seal the edges by pleating and pinching.
4. Repeat the process for the remaining dough and filling.

Steaming the Shrimp Dumplings:

1. Place the dumplings on a parchment paper-lined steamer basket.
2. Steam the dumplings over boiling water for about 8-10 minutes or until the wrappers become translucent and the filling is cooked through.
3. Serve the shrimp dumplings hot with soy sauce or your favorite dipping sauce.

Feel free to customize the filling or experiment with different types of dim sum. Enjoy the process of making and savoring these delicious homemade dumplings!

Wonton Noodle Soup: Recipe

Roast Goose: Recipe

Roast goose is a delicious and festive dish. Here’s a recipe for preparing roast goose:

Ingredients:

For the Goose:

• 1 whole goose (about 10-12 pounds)
• Salt and pepper to taste
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 large orange, quartered
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 1 cup chicken or vegetable broth

For the Glaze:

• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon balsamic vinegar

Instructions:

Preparing the Goose:

1. Preheat your oven to 325°F (163°C).
2. Remove the giblets from the goose cavity and pat the goose dry with paper towels.
3. Season the goose inside and out with salt, pepper, thyme, rosemary, garlic powder, onion powder, and paprika.
4. Place the quartered orange, onion, and smashed garlic inside the goose cavity.
5. Truss the goose to help it cook evenly.
6. Place the goose on a rack in a roasting pan, breast side up.
7. Pour the chicken or vegetable broth into the bottom of the roasting pan.

Roasting the Goose:

1. Roast the goose in the preheated oven for about 2.5 to 3 hours or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
2. Baste the goose every 30 minutes with the pan juices.

Making the Glaze:

1. In a small saucepan, combine honey, soy sauce, Dijon mustard, and balsamic vinegar.
2. Simmer over low heat, stirring, until the glaze is well combined and slightly thickened.
3. During the last 30 minutes of roasting, brush the goose with the glaze every 10 minutes, allowing it to caramelize.

Resting and Serving:

1. Once the goose reaches the desired temperature, remove it from the oven and let it rest for about 20 minutes before carving.
2. Carve the goose into serving pieces and arrange on a platter.
3. Serve the roast goose with the pan juices and any remaining glaze on the side.
4. Garnish with fresh herbs or orange slices for a decorative touch.

Enjoy your delicious roast goose! Serve it alongside your favorite side dishes for a festive and flavorful meal.

Char Siu (Barbecue Pork): Recipe

Char Siu, or Chinese barbecue pork, is a flavorful and popular dish. Here’s a recipe for making Char Siu at home:

Ingredients:

For the Pork:

• 1 1/2 pounds (about 700g) pork shoulder or pork loin, thinly sliced or cut into strips

For the Marinade:

• 1/4 cup hoisin sauce
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons Chinese cooking wine (Shaoxing wine) or dry sherry
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 teaspoon five-spice powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon white pepper

For Glaze (optional):

• 1 tablespoon honey
• 1 tablespoon water

Instructions:

Marinating the Pork:

1. In a bowl, whisk together all the marinade ingredients until well combined.
2. Place the pork slices or strips in a large Ziploc bag or a shallow dish.
3. Pour the marinade over the pork, ensuring that each piece is well coated. Marinate in the refrigerator for at least 4 hours, preferably overnight for more flavor.

Cooking the Char Siu:

1. Preheat your oven to 375°F (190°C).
2. If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
3. Thread the marinated pork slices or strips onto skewers.
4. Place a rack in a baking pan and arrange the skewers on the rack.
5. Roast the pork in the preheated oven for 25-30 minutes or until the edges are slightly charred and the pork is cooked through. You can also broil for the last few minutes for additional caramelization.

Optional Glazing:

1. In a small saucepan, mix 1 tablespoon of honey with 1 tablespoon of water.
2. Brush the glaze over the cooked pork during the last 5 minutes of roasting or broiling.
3. Continue cooking until the glaze caramelizes and gives the Char Siu a beautiful shine.

Serve:

1. Remove the skewers from the oven and let the Char Siu rest for a few minutes.
2. Slice the pork into bite-sized pieces and serve hot.
3. Enjoy your homemade Char Siu with steamed rice or as a filling for buns or noodles.

Feel free to adjust the sweetness, saltiness, or spiciness of the marinade to suit your taste. This Char Siu recipe brings out the traditional flavors of this beloved Chinese dish.

Peking Duck: Recipe

Peking Duck is a classic Chinese dish known for its crispy skin and succulent meat. Here’s a simplified recipe to make Peking Duck at home:

Ingredients:

For the Duck:

• 1 whole duck (around 5-6 pounds)
• 2 tablespoons maltose or honey
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon five-spice powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 bunch green onions (scallions), cut into 2-inch lengths
• 1 piece of ginger, sliced

For Pancakes and Accompaniments:

• Chinese pancakes (available at Asian grocery stores) or make your own thin pancakes
• Hoisin sauce
• Thinly sliced green onions
• Thinly sliced cucumber

Instructions:

Preparing the Duck:

1. Clean the duck thoroughly, removing any giblets or excess fat from the cavity.
2. Combine maltose (or honey), soy sauce, hoisin sauce, rice vinegar, five-spice powder, sugar, and salt in a small bowl. This will be your marinade.
3. Use a sharp knife to score the duck skin in a crosshatch pattern without cutting into the meat.
4. Brush the duck inside and out with the marinade, ensuring it gets into the scored skin. Reserve some marinade for basting later.
5. Place the sliced green onions and ginger inside the duck cavity.
6. Hang the duck in a cool, dry place for at least 4 hours or overnight. This helps the skin dry out, promoting crispiness.

Roasting the Duck:

1. Preheat your oven to 350°F (175°C).
2. Place a drip tray on the bottom rack of the oven to catch any drippings.
3. Hang the marinated duck on a S-shaped hook or similar apparatus over the drip tray.
4. Roast the duck for about 2 to 2.5 hours, basting every 30 minutes with the reserved marinade. The duck is done when the skin is golden brown and crispy.

Serving:

1. While the duck is roasting, prepare the Chinese pancakes according to the package instructions.
2. Once the duck is done, let it rest for a few minutes, then carefully carve it into bite-sized pieces.
3. Serve the Peking Duck with Chinese pancakes, hoisin sauce, sliced green onions, and sliced cucumber.
4. To eat, spread hoisin sauce on a pancake, add slices of duck, green onions, and cucumber. Fold the pancake like a burrito and enjoy!

Making Peking Duck at home takes some time and effort, but the result is a delicious and impressive dish that’s perfect for special occasions.

Clay Pot Rice: Recipe

Clay pot rice is a traditional Chinese dish where rice is cooked in a clay pot with various ingredients. Here’s a simple recipe for making clay pot rice at home:

Ingredients:

For the Rice:

• 2 cups jasmine rice (rinsed and drained)
• 2 1/2 cups water (adjust based on your rice type)

For the Toppings:

• 1/2 pound (about 225g) boneless chicken thighs, sliced or diced
• 1 Chinese sausage (lap cheong), sliced
• 1 cup shiitake mushrooms, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine (Chinese cooking wine)
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Green onions, chopped (for garnish)
• Sesame oil (for drizzling, optional)

Instructions:

Preparing the Rice:

1. Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. In a clay pot or a heavy-bottomed pot, combine the rinsed rice and water.
3. Bring the rice and water to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.

Cooking the Toppings:

1. While the rice is cooking, heat vegetable oil in a skillet over medium heat.
2. Add minced garlic and cook until fragrant.
3. Add the sliced chicken and cook until it’s no longer pink.
4. Add the Chinese sausage and shiitake mushrooms to the skillet and stir-fry for a few minutes until the ingredients are cooked through.
5. In a small bowl, mix together soy sauce, oyster sauce, dark soy sauce, and Shaoxing wine. Pour this sauce over the chicken, sausage, and mushrooms. Stir well to coat.
6. Continue cooking for a few more minutes until the sauce thickens and coats the ingredients. Remove from heat.

Assembling the Clay Pot Rice:

1. Once the rice is cooked, fluff it with a fork.
2. Spoon the cooked chicken, sausage, and mushroom mixture over the rice.
3. Cover the clay pot and let it sit for a few minutes, allowing the flavors to meld.
4. Before serving, garnish with chopped green onions and drizzle with sesame oil if desired.
5. Serve the clay pot rice directly from the pot, allowing each person to scoop a portion of rice and toppings onto their plate.

Enjoy your homemade clay pot rice with its flavorful and comforting combination of rice and savory toppings!

Hong Kong-Style French Toast:  Hong Kong Chinese Food Recipe

Hong Kong-style French toast is a unique and delicious variation of traditional French toast. It typically involves sandwiching peanut butter and sweetened condensed milk between two slices of bread, dipping the sandwich in an egg mixture, and frying until golden brown. Here’s a simple recipe for Hong Kong-style French toast:

Ingredients:

• 4 slices of white bread (thicker slices work better)
• 2 tablespoons peanut butter
• 2 tablespoons sweetened condensed milk
• 2 large eggs
• 1/4 cup whole milk
• 2 tablespoons unsalted butter, for frying
• Maple syrup or additional sweetened condensed milk for serving (optional)

Instructions:

1. Prepare the Sandwiches:
   • Spread peanut butter on two slices of bread.
   • Drizzle sweetened condensed milk over the peanut butter.
   • Top with the remaining two slices of bread to create two sandwiches.
2. Make the Egg Mixture:
   • In a shallow dish, whisk together eggs and milk until well combined.
3. Dip and Coat:
   • Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of butter.
   • Dip each sandwich into the egg mixture, ensuring both sides are well-coated.
4. Cook the French Toast:
   • Place the dipped sandwiches on the skillet or griddle and cook until both sides are golden brown, about 3-4 minutes per side.
   • Add more butter if needed for the second batch.
5. Serve:
   • Once the Hong Kong-style French toast is cooked and golden, remove from the skillet.
6. Optional Toppings:
   • Drizzle with maple syrup or additional sweetened condensed milk if desired.
7. Serve Warm:
   • Serve the Hong Kong-style French toast warm, and enjoy the delightful combination of crispy exterior and creamy, sweet filling.

This unique twist on traditional French toast is a popular street food in Hong Kong and makes for a sweet and satisfying breakfast or snack. Feel free to experiment with different fillings and toppings to suit your taste!

Beef Brisket Noodle Soup: Recipe

Beef brisket noodle soup is a comforting and flavorful dish. Here’s a recipe for making delicious beef brisket noodle soup at home:

Ingredients:

For the Broth:

• 1 pound beef brisket, trimmed and cut into chunks
• 1 pound beef tendons (optional), cleaned and cut into chunks
• 1 onion, halved
• 4 slices ginger
• 4 cloves garlic, smashed
• 2 cinnamon sticks
• 3 star anise
• 4-5 cloves
• 1 tablespoon vegetable oil
• 1/4 cup soy sauce
• 1/4 cup dark soy sauce
• 1/4 cup Shaoxing wine (Chinese cooking wine)
• 2 tablespoons oyster sauce
• 2 tablespoons rock sugar or granulated sugar
• 2 teaspoons salt (or to taste)
• 10 cups water

For the Noodle Soup:

• Fresh or dried Chinese egg noodles
• Bok choy or your choice of leafy greens
• Green onions, chopped
• Cilantro, chopped
• Red chili, sliced (optional)

Instructions:

Preparing the Broth:

1. In a large pot, heat vegetable oil over medium heat. Add onion, ginger, and garlic. Sauté until aromatic.
2. Add beef brisket and tendons (if using) to the pot. Brown the meat for a few minutes.
3. Pour in soy sauce, dark soy sauce, Shaoxing wine, and oyster sauce. Stir to coat the meat.
4. Add cinnamon sticks, star anise, cloves, and rock sugar (or granulated sugar) to the pot.
5. Pour in water and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer, covered, for at least 2 to 3 hours until the beef is tender.
6. Skim off any impurities that rise to the surface during simmering.
7. Season the broth with salt to taste.

Preparing the Noodles and Vegetables:

1. Cook the Chinese egg noodles according to the package instructions. Drain and set aside.
2. Blanch bok choy or your choice of leafy greens in the broth for 2-3 minutes until they are tender-crisp. Remove and set aside.

Assembling the Beef Brisket Noodle Soup:

1. Arrange a serving of cooked noodles in each bowl.
2. Top with beef brisket and tendons.
3. Ladle the hot broth over the noodles and beef.
4. Add blanched bok choy.
5. Garnish with chopped green onions, cilantro, and sliced red chili if desired.

Serve your beef brisket noodle soup hot and enjoy this hearty and flavorful dish! Adjust the seasonings and spice level according to your preference.

Pineapple Bun (Bolo Bao): Recipe

Pineapple Buns, known as “Bolo Bao” in Cantonese, are sweet buns with a crispy, crumbly topping that resembles the texture of a pineapple. Here’s a recipe for making Pineapple Buns at home:

Ingredients:

For the Bread Dough:

• 3 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast
• 1 cup warm milk (about 110°F or 43°C)
• 1 large egg
• 2 tablespoons unsalted butter, softened

For the Topping:

• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 1 cup cake flour
• 1 large egg, beaten (for egg wash)

Instructions:

Making the Bread Dough:

1. In a mixing bowl, combine warm milk and sugar. Stir until the sugar is dissolved.
2. Sprinkle active dry yeast over the milk mixture and let it sit for about 5-10 minutes until frothy.
3. In a large bowl, combine the flour and salt. Make a well in the center.
4. Pour the yeast mixture into the well, add the egg, and softened butter.
5. Mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
6. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until it doubles in size.

Making the Topping:

1. In a medium bowl, cream together softened butter and sugar until light and fluffy.
2. Gradually add the cake flour and mix until a crumbly texture is achieved. This will be the topping for the buns.

Assembling the Buns:

1. Preheat your oven to 350°F (175°C).
2. Punch down the risen dough and divide it into equal portions. Shape each portion into a round ball.
3. Place the dough balls on a baking sheet lined with parchment paper, leaving enough space between them.
4. Flatten each dough ball slightly with the palm of your hand.
5. Spoon a generous amount of the topping mixture onto each flattened dough ball, covering the surface.
6. Use a knife or a dough scraper to make crisscross patterns on the topping.
7. Brush the tops of the buns with beaten egg for a golden finish.

Baking:

1. Bake in the preheated oven for about 15-18 minutes or until the tops are golden brown.
2. Remove from the oven and let the buns cool on a wire rack.
3. Once cooled, the Pineapple Buns are ready to be served.

Enjoy these delightful Pineapple Buns with a cup of tea or coffee. They are a popular treat in Chinese bakeries and are sure to satisfy your sweet cravings!

Fish Ball Noodle Soup: Recipe

Fish ball noodle soup is a popular and comforting dish in many Asian cuisines. Here’s a recipe for making fish ball noodle soup at home:

Ingredients:

For the Fish Balls:

• 1 pound white fish fillets (such as cod or haddock), deboned
• 1/2 cup tapioca starch or cornstarch
• 1/4 cup water
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 tablespoon fish sauce (optional)
• 1 teaspoon sugar
• Ice water (for shaping the fish balls)

For the Noodle Soup:

• Rice noodles or egg noodles, cooked according to package instructions
• Bok choy or other leafy greens, chopped
• Green onions, chopped
• Cilantro, chopped
• Soy sauce, to taste
• Sesame oil, to taste
• White pepper, to taste
• Fish sauce, to taste (optional)
• Chicken or vegetable broth
• Lime wedges (for serving)

Instructions:

Making the Fish Balls:

1. Cut the fish fillets into small pieces and place them in a food processor.
2. Add tapioca starch (or cornstarch), water, salt, white pepper, fish sauce (if using), and sugar to the food processor.
3. Process the mixture until it forms a smooth paste.
4. Transfer the fish paste to a bowl and place the bowl in a larger bowl filled with ice water.
5. Wet your hands and take a small portion of the fish paste, shaping it into a ball. Repeat until all the fish paste is used. The ice water helps in shaping the fish balls easily.
6. Bring a pot of water to a boil. Drop the fish balls into the boiling water and cook until they float to the surface (about 3-5 minutes).
7. Remove the fish balls with a slotted spoon and set aside.

Preparing the Noodle Soup:

1. In a separate pot, heat the chicken or vegetable broth until it simmers.
2. Add soy sauce, sesame oil, white pepper, and fish sauce (if using) to the broth. Adjust the seasoning according to your taste.
3. In the same pot, add the bok choy or leafy greens. Cook until they are tender but still vibrant green.
4. Place a serving of cooked noodles in each bowl.
5. Ladle the hot broth and vegetables over the noodles.
6. Add the fish balls to the soup.
7. Garnish with chopped green onions and cilantro.
8. Serve hot with lime wedges on the side.

Enjoy your homemade fish ball noodle soup! Adjust the ingredients and seasonings according to your preferences for a delightful and comforting bowl of soup.

Egg Waffle (Gai Daan Jai): Recipe

Egg waffles, also known as Gai Daan Jai or Hong Kong-style egg puffs, are a popular street food snack. Here’s a recipe to make these delightful waffles at home:

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups whole milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted
• Cooking spray or additional melted butter (for greasing the waffle iron)

Instructions:

1. Preheat the Waffle Iron:
   • Preheat your egg waffle maker according to the manufacturer’s instructions.
2. Prepare the Batter:
   • In a large mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, baking powder, baking soda, and salt.
3. Make the Wet Mixture:
   • In another bowl, whisk together the milk, eggs, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients:
   • Pour the wet mixture into the dry ingredients and whisk until just combined. Do not overmix.
5. Add Melted Butter:
   • Pour in the melted butter and stir until the batter is smooth.
6. Let the Batter Rest:
   • Allow the batter to rest for about 15-20 minutes. This helps achieve a better texture for the egg waffles.
7. Grease the Waffle Iron:
   • Lightly grease the waffle iron with cooking spray or melted butter.
8. Cook the Egg Waffles:
   • Pour an appropriate amount of batter into each section of the waffle iron, taking care not to overfill.
9. Cook According to Waffle Iron Instructions:
   • Close the waffle iron and cook according to the manufacturer’s instructions until the egg waffles are golden brown and crisp.
10. Remove and Serve:
    • Carefully remove the egg waffles from the waffle iron and let them cool for a moment.
11. Serve Warm:
    • Serve the egg waffles warm and enjoy the crispy, golden exterior and soft interior.
12. Optional Toppings:
    • You can serve the egg waffles as is or with toppings like powdered sugar, chocolate sauce, whipped cream, or your favorite ice cream.

These egg waffles are a delightful treat that can be enjoyed as a snack or dessert. The distinctive honeycomb pattern makes them visually appealing, and the combination of crispy and soft textures is sure to be a hit.

Stir-Fried Clams in Black Bean Sauce: Recipe

Stir-fried clams in black bean sauce is a flavorful and savory dish. Here’s a simple recipe for you to try:

Ingredients:

• 1 pound fresh clams, cleaned and scrubbed
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fermented black beans, rinsed and mashed
• 1 red chili, thinly sliced (optional, for spice)
• 1 bell pepper, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 tablespoon Shaoxing wine (Chinese cooking wine)
• 2 green onions, chopped (for garnish)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Instructions:

1. Clean and Prepare the Clams:
   • Scrub and clean the clams thoroughly. Discard any clams that are open and do not close when tapped.
2. Prepare Black Bean Sauce:
   • Rinse the fermented black beans under cold water and mash them with a fork or the back of a spoon.
3. Stir-Frying:
   • Heat the vegetable oil in a wok or large pan over medium-high heat.
4. Add Aromatics:
   • Add minced garlic and mashed black beans to the hot oil. Stir-fry for about 30 seconds until fragrant.
5. Add Chili (Optional):
   • If you like a bit of spice, add thinly sliced red chili to the wok and stir-fry for another 30 seconds.
6. Add Clams:
   • Add the cleaned clams to the wok and stir-fry for 1-2 minutes until they start to open.
7. Add Vegetables:
   • Add the sliced bell pepper to the wok and stir-fry for an additional 1-2 minutes until the vegetables are slightly tender.
8. Season the Dish:
   • Pour in the soy sauce, oyster sauce, sugar, and Shaoxing wine. Stir to combine and coat the clams and vegetables evenly.
9. Thicken the Sauce (Optional):
   • If you prefer a thicker sauce, you can add the cornstarch-water mixture to the wok. Stir continuously until the sauce thickens.
10. Garnish and Serve:
    • Garnish the dish with chopped green onions and give it a final toss.
11. Serve Hot:
    • Serve the stir-fried clams in black bean sauce immediately over steamed rice or noodles.

Enjoy your delicious stir-fried clams in black bean sauce! Adjust the level of spice and saltiness according to your taste preferences.

Cheung Fun: Recipe

Cheung Fun, also known as rice noodle rolls, is a popular dim sum dish in Hong Kong Chinese Food. Here’s a recipe to make Cheung Fun at home:

Ingredients:

For the Rice Noodle Batter:

• 1 cup rice flour
• 2 tablespoons cornstarch
• 1 tablespoon tapioca starch
• 2 1/2 cups water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil

For the Filling (Optional):

• Cooked shrimp, sliced
• Char Siu (Chinese BBQ pork), sliced
• Green onions, julienned
• Sesame seeds (for garnish)

For the Sauce:

• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2 cup water
• 1/2 teaspoon sesame oil

Instructions:

Making the Rice Noodle Batter:

1. In a mixing bowl, combine rice flour, cornstarch, tapioca starch, and salt.
2. Gradually whisk in water, ensuring there are no lumps.
3. Add vegetable oil to the batter and mix well.
4. Strain the batter through a fine mesh sieve to remove any remaining lumps.

Cooking the Rice Noodle Rolls:

1. Grease a shallow, heatproof dish or a steam tray that fits into your steamer.
2. Pour a thin layer of the rice noodle batter into the greased dish.
3. Steam the batter over high heat for 8-10 minutes or until it sets.
4. Once set, carefully remove the dish from the steamer and let it cool.
5. Repeat the process until all the batter is used.
6. Once cooled, carefully roll each set rice noodle sheet into a log or cylinder shape.
7. Cut the rolled rice noodle sheets into bite-sized pieces.
8. If you’re using fillings, place a slice of shrimp, Char Siu, or julienned green onions on each piece before rolling.

Making the Sauce:

1. In a small saucepan, combine light soy sauce, oyster sauce, sugar, water, and sesame oil.
2. Heat the sauce over medium heat until it comes to a gentle boil. Stir well to dissolve the sugar.
3. Once the sauce is ready, set it aside.

Serving:

1. Place the rice noodle rolls on a serving plate.
2. Drizzle the sauce over the top.
3. Garnish with sesame seeds and additional green onions if desired.

Serve Cheung Fun immediately, and enjoy the delicate texture and flavors. It’s a versatile dish that can be filled with various ingredients or enjoyed plain with a flavorful sauce.

Hong Kong Milk Tea: Recipe

Hong Kong-style milk tea, known for its strong and smooth flavor, is a beloved beverage in Hong Kong Chinese food and beyond. Here’s a simple recipe to make Hong Kong Milk Tea at home:

Ingredients:

• 2 tablespoons loose black tea leaves (Ceylon tea or a blend suitable for milk tea)
• 2 cups water
• 1 to 2 tablespoons sweetened condensed milk (adjust to taste)
• 1 to 2 tablespoons evaporated milk or whole milk (adjust to taste)
• Ice cubes (optional)

Instructions:

Brewing the Tea:

1. Boil 2 cups of water.
2. Add the loose black tea leaves to a teapot or a heatproof container.
3. Pour the boiling water over the tea leaves.
4. Allow the tea to steep for about 5 minutes. If you prefer a stronger tea, you can let it steep for a longer time.
5. Strain the tea leaves, leaving you with a strong black tea.

Making the Hong Kong Milk Tea:

1. In a separate pot or saucepan, heat the evaporated milk or whole milk until it’s almost boiling.
2. In a cup, add sweetened condensed milk to your liking. Start with 1 to 2 tablespoons, depending on your sweetness preference.
3. Pour the strong black tea over the sweetened condensed milk. Mix well.
4. Gradually pour in the hot evaporated milk or whole milk while stirring continuously.
5. Adjust the sweetness and creaminess by adding more sweetened condensed milk or milk, as needed.
6. If you prefer iced milk tea, let the mixture cool and then refrigerate. Serve over ice cubes when ready.
7. If you prefer hot milk tea, serve immediately.

Enjoy your homemade Hong Kong-style milk tea! It’s a delightful blend of strong tea and creamy sweetness that’s perfect for any time of the day.

Lobster Noodle Soup: recipe

Lobster noodle soup is a luxurious and flavorful dish that combines the rich taste of lobster with savory broth and noodles. Here’s a recipe for making lobster noodle soup at home:

Ingredients:

For the Lobster Broth:

• 2 live lobsters (about 1.5 to 2 pounds each)
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 8 cups water
• 2 bay leaves
• 1 teaspoon black peppercorns
• Salt, to taste

For the Soup:

• 8 ounces Chinese egg noodles or rice noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 cup shiitake mushrooms, sliced
• 1 cup bok choy, chopped
• 1 cup Napa cabbage, chopped
• 1 medium carrot, julienned
• 2 green onions, sliced
• Soy sauce, to taste
• Sesame oil, to taste
• Cilantro, chopped (for garnish)

Instructions:

Preparing the Lobsters:

1. Humanely dispatch the lobsters:
   • You can choose a method that aligns with your comfort level, such as freezing them for a short time or using a knife to quickly and humanely end their lives.
2. Remove the lobster meat:
   • Separate the lobster tails, claws, and knuckles. Remove the meat from the shells and set aside. Keep the shells for making the broth.

Making the Lobster Broth:

1. Sauté the vegetables:
   • In a large pot, heat a bit of oil and sauté the chopped onion, carrots, celery, and smashed garlic until slightly browned.
2. Add tomato paste:
   • Stir in the tomato paste and cook for an additional minute.
3. Deglaze with wine:
   • Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
4. Add lobster shells and other ingredients:
   • Add the lobster shells, bay leaves, black peppercorns, and water to the pot. Bring to a simmer.
5. Simmer and season:
   • Simmer the broth for about 45 minutes to 1 hour. Season with salt to taste.
6. Strain the broth:
   • Strain the broth through a fine mesh strainer or cheesecloth, discarding the solids. Keep the broth warm.

Making the Lobster Noodle Soup:

1. Cook the noodles:
   • Cook the Chinese egg noodles or rice noodles according to the package instructions. Drain and set aside.
2. Sauté aromatics:
   • In a separate pot, heat vegetable oil over medium heat. Sauté minced garlic and minced ginger until fragrant.
3. Add vegetables:
   • Add sliced shiitake mushrooms, chopped bok choy, chopped Napa cabbage, and julienned carrot. Cook until the vegetables are tender-crisp.
4. Assemble the soup:
   • Pour the warm lobster broth over the sautéed vegetables. Bring to a simmer.
5. Season the soup:
   • Season the soup with soy sauce and sesame oil to taste. Adjust the seasoning as needed.
6. Add lobster meat:
   • Add the reserved lobster meat to the soup and cook until it is just heated through.
7. Serve:
   • Divide the cooked noodles among serving bowls and ladle the lobster soup over the noodles.
8. Garnish and serve:
   • Garnish with sliced green onions and chopped cilantro. Serve hot.

Enjoy your homemade lobster noodle soup, a delightful and elegant dish that showcases the rich and sweet flavor of lobster in a comforting noodle soup.

 Dim Sum : Recipe

Scallion Pancake (Cong You Bing): Recipe

Scallion pancakes, or Cong You Bing, are a popular Chinese street food and appetizer. Here’s a recipe for making scallion pancakes at home:

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 1/4 cup cold water

For the Filling:

• 1 cup scallions (green onions), finely chopped
• 1/4 cup sesame oil
• Salt, to taste

For Cooking:

• Vegetable oil for frying

Instructions:

Making the Dough:

1. Place the flour in a large bowl.
2. Gradually add the boiling water to the flour, stirring continuously with chopsticks or a wooden spoon.
3. Add the cold water and knead the mixture into a smooth dough.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.

Preparing the Filling:

1. Mix the chopped scallions with sesame oil in a bowl.

Making the Pancakes:

1. Divide the dough into 4 equal portions. Roll each portion into a ball.
2. Take one ball of dough and roll it out into a thin disk on a floured surface.
3. Spread a thin layer of the scallion and sesame oil mixture over the disk.
4. Roll the disk into a long, thin cylinder.
5. Coil the cylinder into a round dough ball.
6. Flatten the ball with a rolling pin to create a pancake.
7. Repeat the process for the remaining dough portions.

Cooking the Pancakes:

1. Heat vegetable oil in a pan over medium heat.
2. Fry each pancake until both sides are golden brown and crispy.
3. Remove the pancakes from the pan and place them on paper towels to drain excess oil.
4. Sprinkle a pinch of salt on each pancake while they are still hot.

Serve:

1. Cut the scallion pancakes into wedges and serve immediately.
2. Optionally, you can serve them with a dipping sauce made with soy sauce and a touch of vinegar or your favorite dipping sauce.

Enjoy your homemade scallion pancakes! They are best served warm and make a delicious and savory appetizer or snack.

Sweet and Sour Pork: Recipe

Sweet and Sour Pork is a classic Chinese dish known for its crispy, battered pork pieces coated in a tangy and sweet sauce. Here’s a recipe for making Sweet and Sour Pork at home:

Ingredients:

For the Pork:

• 1 pound pork loin or pork shoulder, cut into bite-sized cubes
• 1/2 cup cornstarch
• 2 eggs, beaten
• Salt and pepper, to taste
• Vegetable oil for frying

For the Sauce:

• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 1 tablespoon soy sauce
• 1 teaspoon Worcestershire sauce
• 1/2 cup pineapple juice (from canned pineapple chunks)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

For the Vegetables:

• 1 bell pepper, cut into chunks
• 1 onion, cut into chunks
• 1 cup pineapple chunks (fresh or canned)

For Garnish:

• Sesame seeds (optional)
• Green onions, chopped (optional)

Instructions:

Preparing the Pork:

1. Season the pork cubes with salt and pepper.
2. Dredge the pork cubes in cornstarch, then dip them into the beaten eggs, ensuring each piece is coated.
3. Heat vegetable oil in a deep fryer or a large, deep pan to 350°F (175°C).
4. Fry the pork cubes in batches until they are golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Making the Sauce:

1. In a saucepan, combine ketchup, rice vinegar, sugar, soy sauce, Worcestershire sauce, and pineapple juice.
2. Bring the mixture to a simmer over medium heat.
3. In a small bowl, mix cornstarch with water to make a slurry. Gradually add the slurry to the sauce, stirring continuously until the sauce thickens. Adjust the thickness to your liking by adding more or less slurry.

Stir-Frying Vegetables:

1. In a separate pan, heat a bit of oil over medium-high heat.
2. Add bell pepper, onion, and pineapple chunks. Stir-fry for a few minutes until the vegetables are slightly tender but still crisp.

Combining Pork, Sauce, and Vegetables:

1. Add the fried pork cubes to the pan with the stir-fried vegetables.
2. Pour the sweet and sour sauce over the pork and vegetables. Toss everything together until well-coated.
3. Cook for an additional 2-3 minutes until everything is heated through.

Garnishing and Serving:

1. Garnish the Sweet and Sour Pork with sesame seeds and chopped green onions if desired.
2. Serve the dish over steamed rice or noodles.

Enjoy your homemade Sweet and Sour Pork! It’s a delicious and satisfying dish with a perfect balance of sweet, tangy, and savory flavors.

Salt and Pepper Squid: Recipe

Salt and pepper squid is a delicious and crispy dish that’s popular in many Asian cuisines. Here’s a simple recipe for making salt and pepper squid at home:

Ingredients:

For the Squid:

• 1 pound squid tubes, cleaned and sliced into rings
• 1 cup buttermilk or yogurt
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• Vegetable oil for frying

For the Salt and Pepper Seasoning:

• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon five-spice powder (optional)

For Garnish:

• Fresh cilantro, chopped
• Green onions, sliced
• Red chili, sliced (optional)

Instructions:

Preparing the Squid:

1. Clean the squid tubes and cut them into rings. If you have tentacles, you can include them as well.
2. Place the squid rings in a bowl and pour buttermilk or yogurt over them. Allow them to marinate for at least 30 minutes.

Coating the Squid:

1. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.
2. Drain the squid rings from the buttermilk or yogurt and toss them in the flour mixture until evenly coated.
3. Heat vegetable oil in a deep fryer or a large, deep pan to 375°F (190°C).
4. Fry the squid rings in batches for about 2-3 minutes or until they are golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Making the Salt and Pepper Seasoning:

1. In a small bowl, mix together salt, black pepper, white pepper, garlic powder, onion powder, and five-spice powder if using.

Seasoning the Squid:

1. While the squid is still hot, sprinkle the salt and pepper seasoning over it and toss to coat evenly.

Garnishing and Serving:

1. Transfer the salt and pepper squid to a serving plate.
2. Garnish with chopped cilantro, sliced green onions, and optional sliced red chili.
3. Serve immediately with a side of your favorite dipping sauce, such as sweet chili sauce or soy sauce with a splash of lime.

Enjoy your crispy and flavorful salt and pepper squid! It makes for a fantastic appetizer or a delightful snack.

Soy Sauce Chicken: Recipe

Soy sauce chicken is a classic Chinese dish known for its savory and flavorful taste. Here’s a simple recipe for making soy sauce chicken at home:

Ingredients:

For the Chicken:

• 1 whole chicken (about 3-4 pounds)
• 1 cup soy sauce
• 1 cup water
• 1/2 cup dark soy sauce
• 1/2 cup oyster sauce
• 1/2 cup brown sugar
• 6 slices ginger
• 4 cloves garlic, smashed
• 2 star anise
• 2 cinnamon sticks
• 2 stalks green onions, chopped (for garnish)

For the Marinade:

• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine (Chinese cooking wine) or dry sherry
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon five-spice powder (optional)

Instructions:

Preparing the Chicken:

1. Clean and rinse the whole chicken. Remove excess fat and pat it dry with paper towels.
2. In a small bowl, mix together the marinade ingredients: soy sauce, Shaoxing wine, sesame oil, sugar, and five-spice powder.
3. Rub the chicken inside and out with the marinade. Let it marinate for at least 30 minutes, or you can refrigerate it overnight for better flavor.

Cooking the Soy Sauce Chicken:

1. In a large pot or Dutch oven, combine soy sauce, water, dark soy sauce, oyster sauce, brown sugar, ginger slices, smashed garlic cloves, star anise, and cinnamon sticks.
2. Place the marinated chicken into the pot, breast side down.
3. Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 40-50 minutes, turning the chicken halfway through. Ensure the chicken is fully cooked by checking the internal temperature (it should reach 165°F or 74°C).
4. Once the chicken is cooked, carefully remove it from the pot and let it rest on a cutting board.
5. Strain the liquid to remove the aromatics and set it aside. This will be the sauce for the chicken.

Serving:

1. Carve the chicken into serving pieces.
2. Place the chicken on a serving plate and pour the reserved sauce over it.
3. Garnish with chopped green onions.
4. Serve the soy sauce chicken with steamed rice or your favorite side dishes.

Enjoy your homemade soy sauce chicken! This dish is rich in flavor and has a wonderful balance of savory and sweet notes.

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