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.

Chinese cooking dried scallop 瑤柱

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.

What could you buy fresh from the market?

 

1. 牙帶 Hairtail

2. 蜆 Clam

3. 蝦 Shrimp

4. 紅衫魚 Golden threadfin bream

5. 多春魚 Capelin

6. 黃立鯧 Pompano

7. 鰻魚 Eel

8. 馬鮫魚 Mackerel

9. 白菜 Bok choi

10. 蘿蔔 Daikon radish

11. 芋頭 Taro

12. 薑 Ginger

13. 苦瓜 Bitter Melon

14. 黃芽白 Chinese cabbage

15. 芒果 Mango

16. 荔枝 Lychee

17. 龍眼 Dragon's eye (Longan)

18. 榴槤 Durian

19. 火龍果 Dragonfruit

20. 雪梨 Snow pear

21. 柑 Mandarin orange