Welcome to the summary page for FabulousFusionFood's Hongkonger recipes, part of Asia. This page provides links to all the Hongkonger recipes presented on this site, with 11 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Indian recipes added to this site.

Hong Kong (香港) is a special administrative region of China. Situated on China's southern coast just south of Shenzhen, it consists of the eponymous island, the Kowloon Peninsula, and the New Territories. Tamar is the administrative centre and Sha Tin is the largest district. Chinese and English are the official languages. Food in Hong Kong is primarily based on Cantonese cuisine, despite the territory's exposure to foreign influences and its residents' varied origins. Rice is the staple food, and is usually served plain with other dishes. Freshness of ingredients is emphasised. Poultry and seafood are commonly sold live at wet markets, and ingredients are used as quickly as possible when still fresh. There are up to five daily meals: breakfast, lunch, afternoon tea, dinner, and siu yeh. Dim sum, as part of yum cha (brunch), is a dining-out tradition with family and friends. Dishes include congee, cha siu bao, siu yuk, egg tarts, and mango pudding. Local versions of Western food are served at cha chaan teng (Hong Kong-style cafes). Common cha chaan teng menu items include macaroni in soup, deep-fried French toast, and Hong Kong-style milk tea.

Hong Kong, is a special administrative region of China. Situated on China's southern coast just south of Shenzhen, it consists of the eponymous island, the Kowloon Peninsula, and the New Territories. With 7.5 million residents in a 1,114-square-kilometre (430 sq mi) territory, Hong Kong is the fourth most densely populated region in the world.

Hong Kong was established as a colony of the British Empire after the Qing dynasty ceded Hong Kong Island in 1841–1842 as a consequence of losing the First Opium War. The colony expanded to the Kowloon Peninsula in 1860 and was further extended when the United Kingdom obtained a 99-year lease of the New Territories in 1898. Hong Kong was occupied by Japan from 1941 to 1945 during World War II. The territory was handed over from the United Kingdom to China in 1997. Hong Kong maintains separate governing and economic systems from that of mainland China under the principle of one country, two systems.

Originally a sparsely populated area of farming and fishing villages, Hong Kong is now one of the world's most significant financial centres and commercial ports. Hong Kong is the world's third-ranked global financial centre behind New York City and London, ninth-largest exporter, and eighth-largest importer. Its currency, the Hong Kong dollar, is the ninth most traded currency in the world. Home to the second-highest number of billionaires of any city in the world, Hong Kong has the second largest number of ultra high-net-worth individuals. Although the city has one of the highest per capita incomes in the world, severe income inequality exists among the population. Despite being the city with the most skyscrapers in the world, housing in Hong Kong is consistently in high demand.

Hong Kong is a highly developed territory and has a Human Development Index (HDI) of 0.955, ranking eighth in the world and currently the only place in Asia to be in the top ten. The city has the highest life expectancy in the world, and a public transport usage exceeding 90 per cent.

Etymology: The name of the territory, first romanised as 'He-Ong-Kong' in 1780, originally referred to a small inlet located between Aberdeen Island and the southern coast of Hong Kong Island. Aberdeen was an initial point of contact between British sailors and local fishermen. Although the source of the romanised name is unknown, it is generally believed to be an early phonetic rendering of the Cantonese (or Tanka Cantonese) phrase hēung góng. The name translates as 'fragrant harbour' or 'incense harbour'. 'Fragrant' may refer to the sweet taste of the harbour's freshwater influx from the Pearl River or to the odour from incense factories lining the coast of northern Kowloon. The incense was stored near Aberdeen Harbour for export before Victoria Harbour was developed. Sir John Davis (the second colonial governor) offered an alternative origin; Davis said that the name derived from 'Hoong-keang' ('red torrent'), reflecting the colour of soil over which a waterfall on the island flowed.

The simplified name Hong Kong was frequently used by 1810. The name was also commonly written as the single word Hongkong until 1926, when the government officially adopted the two-word name. Some corporations founded during the early colonial era still keep this name, including Hongkong Land, Hongkong Electric Company, Hongkong and Shanghai Hotels and the Hongkong and Shanghai Banking Corporation (HSBC).

Hongkonger Cuisine:

Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines (especially British cuisine) and non-Cantonese Chinese cuisines (especially Hakka, Teochew, Hokkien and Shanghainese), as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce. Complex combinations and international gourmet expertise have given Hong Kong the labels of 'Gourmet Paradise' and 'World's Fair of Food'.

With Cantonese ethnicity making up 94% of the resident population, Cantonese cuisine is naturally served at home. A majority of Chinese in Hong Kong are Cantonese in addition to sizable numbers of Hakka, Teochew and Shanghainese peoples, and home dishes are Cantonese with occasional mixes of the other three types of cuisines. Rice is predominantly the main staple for home meals. Home ingredients are picked up from local grocery stores and independent produce shops, although supermarkets have become progressively more popular.

As the most predominant cultural group in Hong Kong, Cantonese food forms the backbone of home cooking and dine-out scenes. Many early celebrated Cantonese restaurants, including Tai San Yuan, Luk Yu Tea House, were originally Hong Kong branches of the famed Guangzhou-based restaurants, and most chefs in Hong Kong until the 1970s had spent their formative years working in the restaurant industry in Guangzhou. Most of the celebrated dishes in Hong Kong were introduced into the territory through Guangzhou, often refined with awareness of international tastes. Cantonese food prices perhaps cover the widest range, from small businesses’ lou mei to the most expensive abalone delicacies.