https://learning.hku.hk/ccch9051/group-11/items/browse?output=atom2024-03-28T17:49:15+08:00Omekahttps://learning.hku.hk/ccch9051/group-11/items/show/26This is a typical traditional Chinese dessert, many of which can be eaten like a soup. It is pleasantly sweet and relatively light. It can be served cold or hot, depending on the season. The color red is a lively color evoking luck and happiness, and therefore, red bean soup is eaten at special celebrations like Chinese New Year, weddings, birthdays, among many others.
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]]>https://learning.hku.hk/ccch9051/group-11/items/show/25Typhoon Shelter Crab is a signature dish of seafood restaurants throughout Hong Kong. In the late 1800s and early 1900s, crowded boat communities in Aberdeen, Lei Yue Mun, and Causeway Bay would attract large crowds of diners. The fishermen, turned boat cooks, would flash fry or stir fry their catch of the day with heaps of chilli, garlic, and scallion.]]>2018-04-18T23:35:39+08:00
Crabs, Garlic, Red Pepper, Scallion, Soybean Meal, Onions, Garlic, Raw Meal, Oil, Soy Sauce, Paprika, Salt
]]>https://learning.hku.hk/ccch9051/group-11/items/show/24Congee, or rice porridge, is very common throughout East Asia. However, the Cantonese style of congee is cooked with much more water than other variations so that the rice is especially broken down and the porridge is thick but soupy, and is usually served with century egg. Only this type of rice porridge is called "congee". ]]>2018-04-18T23:26:45+08:00
]]>https://learning.hku.hk/ccch9051/group-11/items/show/23Snake soup is a uniquely Cantonese delicacy and health supplement in Hong Kong. It is usually had in Fall and Winter and is supposed to have medicinal benefits and is high in nutrition. The soup is becoming more and more difficult to find as makers are finding less people to pass the skill on to.]]>2018-04-18T23:27:23+08:00
]]>https://learning.hku.hk/ccch9051/group-11/items/show/22Barbecue Pork Bun or Char Siu Bao is a bun filled with Cantonese style barbecued pork. Both its steamed and baked versions can be found in Dim Sum restaurants everywhere in Hong Kong. ]]>2018-04-18T23:38:08+08:00
]]>https://learning.hku.hk/ccch9051/group-11/items/show/21Rice Noodle Rolls, or Cheong Fun, is a common Hong Kong dim sum dish. Rice noodle rolls can be eaten by themselves, with soy sauce, with XO sauce, or may be stuffed with shrimp, dried shrimp or beef. ]]>2018-04-18T23:39:54+08:00
]]>https://learning.hku.hk/ccch9051/group-11/items/show/20Siu Mai is a type of dumpling that is commonly found in Hong Kong Dim Sum and with street food vendors. Siu Mai in Hong Kong, unlike Siu Mai found elsewhere, will typically feature shrimp and will always be wrapped in a yellow sheet of lye water dough.]]>2018-04-23T16:36:33+08:00
]]>https://learning.hku.hk/ccch9051/group-11/items/show/19Hong Kong Style Macaroni is very light and perfect for breakfast. It usually is soupy and contains cubes of spam. Most of the time it is topped off with a fried egg.]]>2018-04-19T00:21:04+08:00
Macaroni, Chicken Broth, Green Peas, Corn Kernels, Cubed Spam, Egg, Soy Sauce, Sea Salt, Black Pepper, Sesame Oil
]]>https://learning.hku.hk/ccch9051/group-11/items/show/18Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants.]]>2018-04-18T23:29:28+08:00
]]>https://learning.hku.hk/ccch9051/group-11/items/show/17It consists of a thick cut piece of white bread, with the crusts removed, which has been deep fried until beautifully crispy, and then topped with butter and lashings of condensed milk. Some fill the toast with either peanut butter, eggs or even Kaya (a sweet coconut jam)]]>2018-04-19T00:20:39+08:00