Hong Kong cuisine

bread soaked in beaten eggs and then fried

thumb|Rice cake or thumb|Rice cake thumb|Fresh being pounded

Congee ( , derived from Tamil ) is a form of savoury rice porridge of Asian origin, primarily made by boiling rice in a large amount of water until the rice softens. Depending on the rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, and pickled vegetables.

Chinese egg-based culinary dish

type of dim sum

species of the genus Glebionis

Jiaozi (; ) are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Jiaozi can be boiled (), steamed (), pan-fried (), deep-fried (), or baked (), and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup (). Jiaozi have great cultural significance within China. Jiaozi are one of the major dishes eaten during the Chinese New Year throughout northern China and eaten all year round in the northern provinces. Their r

A wonton () is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun, a transliteration from Cantonese (), and wenden from Shanghainese (). Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas.

style of Chinese cuisine of bite-sized portions served in small steamer baskets or plates

salt-cured beef product

balls made from fish paste which are then boiled or deep-fried

branch of Chinese traditional cuisine native to Guangdong

Chinese and Southeast Asian dish

type of plant in the Brassica family, source of a leaf vegetable

Sichuan province dish

dried meat product from China

Chinese fermented tofu with a strong odor; usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants

Chinese fried pastry

swiftlet bird nests made from saliva and harvested for human consumption

piglet fed on its mother's milk

Xiaolongbao (; ) is a type of Chinese tangbao (), traditionally prepared in a xiaolong, a small bamboo steaming basket. The xiaolongbao originates from the city of Changzhou in Jiangsu province, and is an iconic dish of Jiangnan cuisine.

popular style of Cantonese barbecued pork

dish

cuisine originating from Hong Kong

Shumai () is a type of traditional Chinese dumpling meat made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack, and is served with an additional serving of soy sauce. In addition to accompanying the Chinese diaspora, variations of shumai can be found in Japan, Southeast Asia, and South America. Variations include the Hawaiian pork hash and the Indonesian siomay. In Australia, it developed into dim sim.

Yuenyeung (, often transliterated according to the Cantonese language pronunciation yuenyeung, yinyeung, or yinyong; yuānyāng in Mandarin) is a drink created by mixing coffee with tea. It originated in Hong Kong at dai pai dong (open-air food vendors) and cha chaan teng (cafés), but is now available in various types of restaurants.

vegetarian dish of China

prawn-flavored cracker

Chinese dessert also popular in Hong Kong, Hong Kong, Taiwan, Japan, Malaysia and Singapore

Bakkwa () is a Chinese salty-sweet dried meat product similar to jerky.

flesh from sea cucumbers

baked dessert consisting of an egg custard-filled pastry crust

spicy seafood sauce from Hong Kong

Beverage from Hong Kong made of black tea and milk

traditional Cantonese dumpling

subspecies of plant

Cantonese pastry with winter melon, almond paste, sesame and five spice powder inside thin flaky pastry

Chinese-style dish

Hongkongese street food

traditional Cantonese dish

type of Cantonese restaurant

savory dish in Chinese cuisine popular in Cantonese dim sum

onions which have been pickled

mooncake with a glutinous rice crust invented in Hong Kong, which is eaten during the Mid-Autumn Festival

Cantonese leaf-wrapped dim sum

1996 film by Stephen Chow, Lee Lik-chi

Chinese noodle

chicken dish

Cantonese dish

variety of siu mei

Chinese pastry

Cantonese soup, consisting of the meats of multiple types of snakes, chrysanthemum leaves and spices

Cantonese tradition of brunch involving Chinese tea and dim sum

Hong Kongese sweet

food

thumb|right|200px|Ceremonial tossing of ingredients Yusheng, yee sang or yuu sahng (), or Prosperity Toss, also known as lo sahng (Cantonese for ) is a Chinese raw fish salad that is popular among the Chinese communities of Malaysia and Singapore. It has become a trend in the neighbouring countries, especially the Chinese diaspora in Indonesia, Brunei, Thailand and even Hong Kong. It usually consists of strips of raw fish (sometimes salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. There is also a vegetarian version of this dish, where the

beef dish

Barquillo is a crispy rolled wafer pastry originating in Spain. It is made from the basic cookie ingredients of flour, sugar, egg whites and butter rolled out thinly and then shaped into a hollow cylinder or a cone. It was traditionally sold by roadside vendors known as barquilleros who carried a characteristic red roulette tin (the ruleta de barquillero). It was introduced to Latin America and the Philippines during colonial times. In Spain and former Spanish colonies, barquillos are commonly regarded as a type of Christmas cookie. It is also popular during various fiestas. It spread to neigh

Chinese cuisine

Cantonese dim sum dish