| abstract | - Hong Kong is one of the few places in the world that take food very seriously, considering cuisine an art form. Hong Kong cuisine is based on a balance between flavors and textures, having as a special feature a very fortunate blending of sweet and sour, sharp and blend, hot and cool and sometimes even crunchy and smooth. One of the most popular foods in Hong Kong has always been seafood. Since the earliest times people here have developed a very special cuisine based on seafood. Fish is one of the main foods of the Hong Kong people. In the Hong Kong cuisine culture fish has to be very fresh, sometimes women go twice a day to the market to look for the freshest fish. Fish is usually served steamed and garnished with ginger and onions and exceedingly savored. Hong Kong cuisine has developed in the Chinese style including dishes from the Canton, Peking, Shanghai and Szechuan cuisines. However, the Hong Kong people have borrowed a lot of influences from other eastern countries namely India, Malaysia, Thailand and other neighboring countries. During the last decades the Hong Kong cuisine has become quite famous for its exotic blending of several Eastern and Western flavors. The most notable feature of the Hong Kong cuisine is the people’s obsession about fresh food. It is true that lately some people embraced the Western methods of refrigeration, but the vast majority of Hong Kong locals remained faithful to cooking with fresh ingredients.
|
