故事
Across the fragrant coast
What do they taste like?
The broth of the wonton soup is delicate yet packed with flavour! A popular sauce in which to dip your wonton would be XO sauce or spicy chili sauce.
Firm favourites with all - old and young! Eaten on skewers, the fish balls are also served with a pungent curry sauce which rose in popularity in the 1970s.
Cheung fun is a silky rice noodle wrapped around parcels of meat (like pork or beef) or shrimp. A popular dish served with soy sauce.
A complex dish for something so small: minced pork, mushroom, shrimp and more are wrapped in a slippery yellow dough. Nowadays, one can find this in every dim sum restaurant worth its salt!
Unlike western sensibilities, Hong Kong taste incorporates pretty much every part of the animal - waste not want not! The intestines' honeycomb appearance belies their unique texture.
A lifetime of flavour
Dried scallops (瑤柱) don't taste much like scallops at all. More intense in flavour and chewy, rather than soft and moist, their aroma is a hallmark of Cantonese cuisine.
Cloud fungus (雲耳) have a rubbery texture and, quite honestly, don't have much flavour themselves! What they do excel at is collecting the juices of whatever you cook like miniature umbrellas.
