Hong Kong Food & Culture: From Dim Sum to Dried Abalone by Adele Wong

  • Congee with century eggs and pork (page 25)

    from Hong Kong Food & Culture: From Dim Sum to Dried Abalone Hong Kong Food & Culture by Adele Wong

    • Categories: Rice dishes; Egg dishes; Main course; Breakfast / brunch; Chinese
    • Ingredients: rice; spare ribs; century eggs; peanut oil; peanuts; dried tangerine peel
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  • ISBN 10 9887756008
  • ISBN 13 9789887756002
  • Published Nov 01 2016
  • Format Hardcover
  • Page Count 352
  • Language English
  • Edition 1st
  • Countries Hong Kong
  • Publisher Man Mo Media

Publishers Text

Experience Hong Kong's fascinating food culture through the eyes of local artisans, restaurateurs and streetside hawkers. Read about Yin and Yang food theory, the impact of colonialism on cha chaan teng dishes, the origins of dim sum. Learn handy Cantonese terms and classic Hong Kong-style recipes along the way. Hong Kong Food & Culture: From Dim Sum to Dried Abalone is a 352-page hardcover dedicated to exploring the city through its rich food and culture. Each chapter delves into a different topic: Traditional Chinese Medicine, herbs & spices, Cantonese sauces, dim sum, and wet markets are all covered in the 14-chapter offering. Interviews with fascinating local figures like noodlemakers, ceramic bowl painters, dried seafood sellers, fish ball manufacturers and dim sum chefs grace the end of each chapter, along with classic Cantonese recipes that are easy to replicate at home. There are also full Cantonese translations for key words in each chapter, for studious readers who want to make sure they purchase the right ingredients at the local grocer.