Hong Kong: Food City by Tony Tan

  • Hot and sour soup (page 24)

    from Hong Kong: Food City Hong Kong by Tony Tan

    • Categories: Dressings & marinades; Soups; Chinese
    • Ingredients: dried shiitake mushrooms; dried cloud ear fungus; dried lily buds; lean pork; fresh ginger; chicken stock; soft tofu; Chinkiang vinegar; light soy sauce; dark soy sauce; sesame oil; white pepper; eggs; spring onions; Shaoxing rice wine
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1760527718
  • ISBN 13 9781760527716
  • Linked ISBNs
  • Published Feb 08 2018
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom, United States
  • Publisher Murdoch Books

Publishers Text

To eat in Hong Kong is endlessly fascinating and exciting. A mere dot on the map of China, and home to seven million migrants, Hong Kong boasts a food scene that is breathtakingly rich and varied. Tony Tan explores this vibrant city through 80 exquisite dishes, from the cutting-edge contemporary to the traditional, from both the high and low of Hong Kong cuisine - with recipes from the city's iconic hotels, its hawker stalls, and even a legendary dumpling house on the outskirts of Kowloon. Tony weaves his recipes with stories that trace Hong Kong's Chinese roots, explore its deep colonial connections and tantalise us with glimpses of today's ultra-modern city and most delicious eating spots.

Other cookbooks by this author