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Hong Kong cuisine is mainly influenced by Cantonese cuisineEuropean cuisines especially British cuisine and non-Cantonese Chinese cuisines especially HakkaTeochewHokkien and Shanghaineseas well as JapaneseKorean 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.

From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food and dining in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of "Gourmet Paradise" and "World's Fair of Food". Modern Hong Kong has a predominantly service-based economy, [2] and restaurant businesses serve as a main economic contributor. With the third-densest population cupid dating bali indonesia all-inclusive vacation packages square meters in the world and serving a population of 7 million, [3] Hong Kong is host to a restaurant industry with intense competition.

Due to its small geographical size, Hong Kong contains a high number of restaurants per unit area. A majority of Chinese in Hong Kong are Cantonese in addition to sizable numbers of HakkaTeochew and Shanghainese peoples, and home dishes are Cantonese with occasional mixes of the other three types of cuisines.

Rice is predominantly the main staple for home meals. Home ingredients are dating yard telegram web for pc up from local grocery stores and independent produce shops, although supermarkets have become white more popular.

Hong Kong homes and kitchens tend to be small due to a high population density, and traditional Chinese cuisine often requires the freshest possible ingredients, so food shopping is undertaken frequently and in smaller quantities than is now usual in the West. Take-out and dining out is also very common, since people are often too busy to cook with an average hour work week.

The cuisine of Hong Kong traces its origins to its founding as a British colonial outpost in Soon after the colony was founded, many British and other Western merchants along with Chinese from nearby Guangzhou flocked there to conduct business. Initially, much of Hong Kong society was segregated into expatriate Westerners, start dating myself memes chistosos jodiendo a error majority of working class Chinese cooliesChinese farmers and fishermenand Chinese merchants.

The simple peasant cuisine was rudimentary compared to the cuisine of 19th century Canton now commonly known as Guangzhou. As the colony developed, there arose a need for meals to entertain businessmen. For the majority of Chinese who were not part of the merchant class, dining out in restaurants was non-existent and consisted of simple Phoenix women seeking men casual country fares.

Meat only appeared in festive occasions and celebrations such as birthdays were often done dating in detroit blog catering services who prepared the meals at the celebrant's home. The restaurant scene for Europeans in Hong Kong was dating from Chinese dining. Elaborate colonial dining existed at the likes of Hongkong Hotel and subsequently Gloucester Hotel.

Hong Kong's dining lagged behind the then-leader of Chinese cuisine, Cantonfor a long time and many Hong Kong chefs spent their formative years in Canton. Dasanyuan was renowned for its braised shark fin dish that charged 60 silver yuan, equivalent to 6 months' wage for a working-class family.

A sizeable number of refugees were from non-Cantonese speaking parts of China, including the Yangtze River Deltaand introduced Shanghai cuisine to Hong Kong. On the other hand, most renowned chefs of Canton, now known as Guangzhou in pinyin romanisation, settled in What it like dating a chick girl Kong to escape from Communist women in mainland China.

Prostitution and opium had by then long faded from the restaurant scene, and to survive, many restaurants started best online dating apps in dubai tap into winning business from families by offering yum cha the rules dating handbook wedding banquets, while on the other hand, the end of strict colonial segregation by the British colonial government and expatriate Westerners after the Second World War opened up Western fare to the Chinese.

Egg tarts and Hong Kong-style milk tea soon became part of Hong Kong's food culture. It could be argued that the seeds of Hong Kong society as understood today were not sown untiland the cuisine of Hong Kong has its direct roots in this period.

By the s, Hong Kong was past the worst of the economic depression, and there was a long and continuous period of relative calm and openness compared to the Communist rule in Mao Zedong -era China and martial law isolation in Taiwan. The Cantonese cuisine in Hong Kong had by then surpassed that of Guangzhou, which had witnessed a long period of decline after the Communists came to power.

The rising prosperity from the mids had given birth to increasing demand for quality dining. Many of the chefs, who spent their formative years in pre-Communist Guangzhou and Shanghai, started to bring out the best of fine dining specialties from pre Guangzhou and Shanghai.

Families had largely abandoned catering services and resorted to restaurants how long to wait before dating again after divorce celebratory meals.

This wave of prosperity also propelled Hong Kong Chinese's awareness of foreign food trends, and many were willing to try foreign ingredients such as asparagus and crayfish from Australia. Foreign food styles such as Japanese and Southeast Asian cuisine started to influence local food, and the pace of change accelerated during the late s and early s. China initiated economic reforms when Deng Xiaoping came to power after Mao Zedong died.

The opening up of the country gave chefs from Hong Kong chances to reestablish links with chefs from mainland China severed in and opportunities to gain awareness of various regional Chinese cuisines. Many of these cuisines also contributed to nouvelle Cantonese cuisines in Hong Kong.

From until there was no dispute Hong Kong was the epicenter of Chinese, not merely Cantonese, cuisine worldwide, with Chinese restaurants in mainland China and Taiwan, and among overseas Chinese communities, racing to employ chefs trained or worked in Hong Kong and emulating dishes improvised or invented in Hong Kong. The boom in Hong Kong culinary scene came to a halt and many restaurants were shuttered, including a number of renowned eateries such as Sun Tung Lok.

Many are now able to appreciate specific European cuisines rather than one generic " Western cuisine ", and appreciation of other Asian cuisines, especially Japanese cuisine and Thai cuisine has been ever increasing. As of the early 21st century Hong Kong, notwithstanding the partial recovery of Hong Kong's economy from the slump in due to the SARS epidemic, many pundits argue that contemporary Hong Kong's economy is heavily skewed towards real estate development and financial services.

This provides prosperity to only a select few minority and an uncertain long-term economic fortune vis-a-vis more diversified mega-rich cities in China such as Shanghai and Guangzhouand the territory therefore no longer possesses the economic base to support mass-level super fine-dining that is required to sustain an active dining culture.

A common perception of Hong Kong's current culinary culture is one being in decline and resting on past laurels. For example, culinary magazines such as Eat and Travel Weekly report fewer fundamentally new dishes being invented in Hong Kong post than the s heyday, and many restaurants tend to resort to popularise haute dishes invented in the s. Very few chefs are willing to sacrifice their time and effort to produce traditional cooking that discourages cutting corners, and emphasises techniques over ingredients' net economic worth.

Historically, Hong Kong's food source came from a combination of mini stores instead of supermarkets. The idea of a single facility or supermarket that provided all food ingredients did not take place until the early s when Wellcomea local grocery chain, changed its format into a supermarket. Air-conditioned supermarkets did not become standardised until the s.

The early 21st century Western environmentalism- or sustainability -inspired food trends, such as natural foodorganic foodnon-genetically modified foodlocal foodand farmer's marketshave been ignored by a majority of Hong Kong's populations. The Western farmer's market share some similarities with the traditional Chinese wet marketshowever support of wet markets is largely based on traditional Chinese cultural preference rather than sustainability, and wet markets contain many features that are condemned by modern Western environmentalists on the grounds of "animal cruelty" live animals sold for food and "high food miles" fruits and seafood from another continent.

Most restaurant serving sizes are considerably small by international standards, especially in comparison to most Western nations like the United States and Canada.

The main course is usually accompanied by a generous portion of carbohydrates such as rice or mein noodles. People generally eat 5 times a day. Snack time also fits anywhere in between meals.

As Hong Kong is Cantonese in origin and most Hong Kong Chinese are immigrants or descendants of immigrants from Cantonese-speaking regions of China, the food is a variant of Cantonese cuisine — almost all home-cooking and much of the dine-out fares, from restaurant to bakery, are Cantonese or heavily Cantonese-influenced.

Most of the celebrated food in Hong Kong such as the wife cakeroast duck, dim sumherbal teashark's fin and abalone cooking, poached chickenand the mooncakeand others, originated in nearby Guangzhouand dai pai dong was an institution adopted from the southern Chinese city.

As in the parent cuisine, the Hong Kong Cantonese cuisine accepts a wide variety of ingredients, a lighted seasoned taste. Unlike Guangzhou, the uninterrupted contacts Hong Kong has with the West has made it more susceptible to Western influences, and has produced favourites such as egg tarts and Hong Kong-style milk tea.

In addition, other foreign styles of cuisines are also popular in the territory, although almost all offer one of generic Western authentic, international, or Hong Kong-styleItalianFrenchKoreanJapaneseThaiVietnameseIndianIndonesianMalaysian and Singaporean cuisines. Most East Asian cuisines, with the exception of fusion and Thaiare consumed exclusively with chopsticks ; to ensure good hygiene, customers are to have two pairs of chopsticks, one to pick up food to put on their plate, and one to eat with.

The more Western style cuisines favour cutlery. Some meals are more suited for the use of hands. One notable trend in restaurants is the limited number of napkins provided during a meal. Most mid to low-tier restaurants operate under the assumption that customers bring their own napkins or tissue packs when dining. In all cases, there is no ice water, instead preferring hot water; this is because of the belief that water that is cold to begin with is not sanitary to drink.

Similar to Cantonese cuisine elsewhere, Hong Kong's cooking uses a wide variety of ingredients and the common ones include:.

Non-service-based items are food that do not require cooking or any chef services. They are usually imported, cultivated or produced. It is identical if served outside of Hong Kong. These are basically streetside food stalls, operated by usually one or two people pushing a cart.

The carts are usually very mobile, allowing the business freedom to sell snacks in whichever area is most populated at a particular point in time. While they have been popular in the s and s, tight health regulations and other forms of lease versus licensed hawker restrictions have put a burden on this mobile food culture. Specialty stores are usually dedicated to selling a certain type of snack or dried goods.

If the focus is on beef jerky for example, the store will offer 10 to 20 different types of the highest grade and quality. During holiday times, speciality stores are sometimes the premiere place for purchasing food gift items. Sun-dried goods and Chinese candy are also common merchandise found. The food offered is a mix of Canto-Western cuisine see Hong Kong-style Western cuisine belowCantonese fares, and increasingly Asian food from outside China.

Hong Kong-style Chinese pastry offers a plethora of choices for the discerning taster. Depending on location, some shops may carry a wider selection than others, and some may bake goods on the premise while others have it delivered from an off-site bakery. Most bakeries carry standard fare such as pineapple buns and egg tarts. During the Mid-Autumn Festivalmoon cakes are one of the hottest sellers. Pastries are baked fresh daily and sometimes throughout the dayand it is said that Hong Kong people have taste buds so sophisticated that they can tell the difference between something baked one hour versus five hours ago.

As the most predominant cultural group in Hong Kong, Cantonese food forms the backbone of homecooking and dine-out scenes. Many early celebrated Cantonese restaurants, including Tai San YuanLuk Yu Tea Housewere originally Hong Kong branches of the famed Guangzhou-based restaurants, and most chefs in Hong Kong until the s had spent their formative years working in the restaurant industry in Guangzhou. Cantonese food prices perhaps cover the widest range, from the small businesses lou mei to the most expensive abalone delicacies, which involve abalone.

One well developed dish in Cantonese cuisine is dim sum. Waiters cart around stacks of steamer baskets or small plates of food for customers to choose. Dim sum includes dishes based on meat, seafood, vegetables, as well as desserts and fruit. The term yum cha literally "drink tea" is synonymous with eating dim sum for Hong Kong people.

It is customary for families to eat dim sum on weekends. This cuisine is essentially vegetarian specialties using tofuwheat glutenmushroom and other non-animal sourced ingredients. Despite the name, the cuisine is enjoyed by many non-Buddhists. Hong Kong's vegetarian dishes, as part of the Cantonese branch of Chinese vegetarian cuisine, puts emphasis on meat analogue substitutes to the point where it can taste and look identical to real meat, often by using deep-fried gluten and tofu to recreate meat-like textures, and heavy-flavoured sauces are prepared for the dishes.

Even committed meat-eaters enjoy the cuisine regularly. This cuisine is also served in some temples and monasteries like the Po Lin Monastery. The vegetarian cuisine served in some Taoist temples or monasteries, such as the Yuen Yuen Institutecan also be classified under this category.

Non-Cantonese Chinese vegetarian cuisine is extremely rare in Hong Kong, although there are some isolated temples and restaurants offering Shanghaiese-style vegetarian cuisine. Compared with Cantonese-style vegetarian cuisine, dishes are less oily and some food items favoured by non-Cantonese Chinese, such as bamboo shoot, picked vegetables, are often used.

Meat analogues are prominently featured, albeit expressed in differently manners from Cantonese vegetarian cuisine.

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