What to eat in Hong Kong
A food guide to Hong Kong: from dim sum and roast goose to street-stall snacks and classic cha chaan teng tea.

[ ] Try har gow
    Steamed crystal shrimp dumplings encased in a translucent wheat-and-tapioca starch skin. The wrapping must be pleated finely without breaking to showcase plump, crunchy shrimp inside.
[ ] Try siu mai
    Open-topped steamed pork and shrimp dumplings wrapped in thin yellow wonton dough, flecked with shiitake mushrooms. They are crowned with a dot of bright crab roe or diced carrot.
[ ] Try char siu pork
    Cantonese barbecue pork glazed with maltose, fermented red bean curd, and five-spice before roasting over fire. The meat achieves deep red edges, caramelized char, and a tender core.
[ ] Try Cantonese roast goose
    Whole marinated goose roasted in a tall barrel oven until the skin turns paper-crisp and glassy bronze. The rich, succulent meat is served with sweet and tangy plum sauce.
[ ] Try wonton noodles
    Springy, thin alkaline egg noodles served in a savory, clear broth made from dried flounder and shrimp shells. Plump wontons stuffed with prawn and minced pork are tucked beneath the noodles.
[ ] Try beef chow fun
    Wide flat rice noodles flash-fried in a searing wok with marinated flank steak, crunchy bean sprouts, and scallions. The hallmark of the dish is intense wok hei, or breath of the wok.
[ ] Try curry fish balls
    Chewy, golden fish paste spheres simmered continuously in a thick, fragrant Hong Kong-style curry sauce. Served skewered on bamboo sticks straight from steaming street vats.
[ ] Try claypot rice
    Long-grain rice cooked over charcoal in unglazed earthenware, topped with cured lap cheong sausages, chicken, or minced beef. Sweet seasoned soy sauce is drizzled tableside before mixing.
[ ] Try congee
    Velvety, slow-simmered rice porridge where the grains break down entirely into a silky broth. Classic additions include tender pork slices, century eggs, or freshly poached fish fillets.
[ ] Try cheung fun
    Silky steamed rice noodle rolls rolled tightly around fillings of fresh shrimp, minced beef, or barbecue pork, finished with warm sweet soy sauce. Street stalls sell them plain with sesame paste.
[ ] Try typhoon shelter crab
    Fresh mud crab wok-fried under an avalanche of golden crispy minced garlic, fermented black beans, scallions, and red chilies. The dish originated among boat dwellers sheltering from typhoons.
[ ] Try pineapple bun with butter
    A warm, fluffy yeast roll topped with a crumbly golden cookie crust scored to look like a pineapple, containing no actual fruit. Served split with a thick, icy slab of salted butter wedged inside.
[ ] Try Hong Kong egg tarts
    Bite-sized pastry tarts filled with glossy, smooth egg custard baked until just set. Hong Kong bakers offer two distinct crust styles: flaky puff pastry or crumbly shortbread.
[ ] Try egg waffles
    Bubble-patterned street waffles baked between heavy hinged waffle irons. Each sphere features a crispy, wafer-thin shell encasing a warm, hollow, custard-like pocket.
[ ] Try mango pomelo sago
    A chilled dessert soup blending ripe mango puree, evaporated milk, and coconut milk with chewy sago pearls. Topped with fresh mango cubes and tangy segments of pomelo.
[ ] Try tong yuen in ginger soup
    Chewy, glutinous rice dumplings bursting with molten black sesame or roasted peanut paste. They float in a fragrant, golden sweet broth steeped with fresh spicy ginger.
[ ] Try Hong Kong-style milk tea
    Strong blend of several black Ceylon teas strained repeatedly through a sackcloth filter resembling a silk stocking, then combined with rich evaporated milk.
[ ] Try yuenyeung
    An iconic Hong Kong beverage combining three parts brewed drip coffee with seven parts rich Hong Kong milk tea. Named after mandarin ducks, which symbolize complementary opposites in pairs.
[ ] Try salted lemon 7-Up
    A tall glass of ice containing a whole preserved salted lime or lemon, served alongside a chilled can of 7-Up. Crush the softened salted citrus with your spoon to release its briny juice.
[ ] Try a signature cocktail in Lan Kwai Fong
    Craft cocktails from world-class mixology bars incorporating native ingredients like chenpi (aged tangerine peel), Sichuan pepper, or baijiu. The epicenter of the scene spans Lan Kwai Fong and SoHo.
[ ] Try Blue Girl Beer
    A crisp, pale pilsner originally from Bremen that became Hong Kong's most iconic and top-selling commercial lager. Clean, lightly malty, and very refreshing.

Checklist from Unload: https://unloads.me/c/food-hongkong