Eva Yuen

Cuisine of Hong Kong Food Source Common Ingredients Eating Habits Breakfast Lunch Afternoon Tea Dinner Nutrition Concerns Dining Out Tips

Fusion of Eastern and Western style cuisine

Unlimited variety in every class What make food in Hong Kong unique?

Presentation Tradition Flavor Trends Creativity …………………….

Main component: Wet market (Gaai si) Products are stored for short periods of

time and are always expected to be fresh Live animals : poultry, fish, seafood,

reptiles Fresh fruits and vegetables

Supermarket Combination of mini stores

Century egg Salted duck egg Dong Gu (mushroom) Red Bean Kai-lan Chinese Sausage Dried Shrimp Dried Scallop

Time of Day Meal

Morning Breakfast

Noon Lunch

3 pm Afternoon Tea

7 pm Dinner

10 pm or later Supper (Siu Ye)

BBQ pork bun (Char siu baau) Steamed rice rolls Congee (rice porridge) Yau Ja Gwai

Macaroni with ham Instant noodles Toast Omelet

Fish balls noodle soup Wonton noodle Cart noodle Dim sum Siu Mei, Cha Siu

Pasta Pizza Hotdog Fish and chips

Wife Cake Egg Tart Chou Tofu (Fermented Tofu) Pineapple bun

French Toast Waffles Crepes Cake

Hot pot Poon Choi Sushi Peking Duck Cutlet Pork chop Curry Chicken Seafood Little Pan Rice

Steak Pasta Pizza Salmon fillet Ribs

Main staple: RICE !!!

Common dishes: Shrimp with scrambled

eggs Steamed fish / chicken Steak with black pepper

sauce Vegetable with oyster

sauce Fried egg with tomatoes Beef with broccoli Braised prawn Soups

Dessert: Fruits Sweet soup (warm)

Red/green bean soup Sesame paste soup Rice dumpling

Grass Jelly

1 order of Lemon Chicken has 1,400 calories and 13 grams of saturated fat

= 3 fried McChicken sandwiches + 1 Coke

(32oz) at McDonald’s

=

Fried foods and fatty sauces Soy sauce: high in sodium

Request low-sodium soy sauce Avoid sauce-heavy dishes Choose the plain one Ask for steamed rice Eat with chopsticks