Regional dishes & banquets 地方菜与宴席

Honey-Glazed Char Siu 蜜汁叉烧

Honey-Glazed Char Siu (蜜汁叉烧) is Cantonese roast pork coated in a sweet red sauce, widely eaten in Guangdong and Hong Kong, where it is served on its own, over rice or inside dim sum.

Aromatic Coral Trout 飘香东星斑

Aromatic Coral Trout (飘香东星斑) is listed among the local specialties of Hong Kong. It is grouped here with regional dishes & banquets; retain the complete Chinese name when comparing local menus.

Pineapple Bun 菠萝包

Pineapple Bun (菠萝包) is a sweet bread roll with no filling that first appeared in Hong Kong around the 1960s.

Hong Kong French Toast 西多士

Hong Kong French Toast (西多士) is the cha chaan teng (茶餐厅) version of French toast: two slices of white bread sandwiched with peanut butter or jam, dipped in beaten egg and fried until golden, then eaten with butter and condensed milk, golden syrup or honey.

Yuenyeung Coffee and Tea 鸳鸯

Yuenyeung Coffee and Tea (鸳鸯) is a mix of milk tea and coffee that originated in Hong Kong. It is served hot or iced and pours a reddish brown.

AI illustration · AI 示意图（仅供参考，非实拍）

Syrup-Coated Glutinous Rice Dumplings 糖不甩

Syrup-Coated Glutinous Rice Dumplings (糖不甩) are balls of glutinous rice dough cooked in hot syrup and scattered with crushed roasted peanuts.

AI dish illustration · AI 菜品示意图

Molten Custard Bun 流沙包

Molten Custard Bun (流沙包) is a sweet Hong Kong dim sum bun with a flowing centre. Wen Wei Po (香港文匯報) describes custard slowly running out when a bun is broken open, releasing its milky aroma.

Steamed Chicken Feet in Black Bean Sauce 豉汁蒸凤爪

Steamed Chicken Feet in Black Bean Sauce (豉汁蒸凤爪) is a dim sum dish of chicken feet served in Cantonese teahouses in Hong Kong and Guangdong.

Poon Choi Basin Feast 盆菜

Poon Choi Basin Feast (盆菜) is a basin of stewed meats, seafood and vegetables stacked in layers, the traditional festive food of the indigenous walled villages of Hong Kong's New Territories (新界), with a history of several hundred years.

Portuguese-style egg tart 葡挞

The shell is flaky and buttery, while the custard is creamy, sweet and slightly caramelized on top.

Minchi 免治

Savory minced meat contrasts with soft or crisp potato cubes, while egg yolk can enrich the rice.

Portuguese clams 葡式炒蚬

The clams are tender and briny, with a garlicky, wine-scented broth that is useful for dipping bread. Overly long cooking would make the flesh firmer.

AI illustration · AI 示意图