Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines and non-Cantonese Chinese cuisines, as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce. Complex combinations and international gourmet expertise have given Hong Kong the labels of "Gourmet Paradise" and "World's Fair of Food".

Has characteristic parts: Annin tofu Barquillofil Barquironfil Beef floss Bolo bao Butsi Char siu Chee cheong fun Chicken floss Chow fun Chāshūjp-ro Congee Crown daisy Curry beef turnover Dim sum Dried squid Egg tart Egg waffle Fish ball Fish floss Gai lan Guotie Gyōza Har gow Hong Kong-style milk tea Hot pot Jiaozizh-ro Kayu Kropekfil Lap cheong Lemon Chicken Lo ma chi Lo mai gai Ma po tofu Mochijp-ro Ngau chap Pot sticker Put chai ko Radish cake Rice gruel Rice noodle roll Rousong Sesame ball Shahe fen Shumai Shungikujp-ro Snow skin mooncake Spring roll Ssukgatkr-ro Steamed meatball Stinky tofu Sui-gyōzajp-ro Taro cake Taro dumpling Tofu skin roll Turnip cake Typhoon shelter shrimp Water caltrop Water chestnut cake Wife cake Wonton XO Sauce Xiaochi Xiaolongbaozh-ro Yaki-gyōzajp-ro Yangzhou fried rice Yi mein Yin Yang Fried Rice Yum cha Zha cai Zhaliang
Categories: Buddhist cuisine Cantonese cuisine Chinese cuisine East Asian cuisine
Subcategories: Cantonese cuisine
Also known as:
Wikidata ID: Q1036629
Wikipedia title: Hong Kong cuisine
References:
Wikipedia article: Hong Kong cuisine
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Hong Kong-style milk tea


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