Hong Kong Cuisine Tells The Story Of The History Of An Entire Land

To see the history of Hong Kong, you don't have to go to museums or visit architecture, just learn about the cuisine. Hong Kong cuisine tells the history of an entire land With a long history like Paris or London, in the Hong Kong special economic zone with 8 million people, very few objects can mention history. But there is one thing special, to see the history of Hong Kong, you don't have to go to museums or visit architecture, but only learn about the cuisine.Daisann McLane, the manager of Little Adventures Travel Company in Hong Kong, has said: "If you want to experience Hong Kong in the 1960s, you have to explore the cuisine because it is something that has survived ever since." Visitors will experience everything from cafes, bakeries, markets and tea shops

. And if you have been or are going to Hong Kong, you should know that historical story is told vividly through special dishes.Dried fish Dried fish in Hong Kong and surrounding areas is very valuable. being a British colony, the people here were mostly fishermen In its early days, Hong Kong was a harbor for Asian or European sailors as a stopover before every long journey.



At that time, haam yu was a popular source of food. sailors and sailors are the main source of protein for the Chinese people. Dried fish hanging on the side of the road, tied with red ribbons is one of the original products of Hong Kong and the Pearl River Delta. These dried fish are indispensable for surviving long journeys, a long-standing industry that still exists today, especially in the dry food district of Sai Ying Pun, where tourists You can smell the past. British Coffee started colonialism in Hong Kong in 1841. And since the 1950s, a lot has changed in Hong Kong. After World War II, Chinese people flocked to Hong Kong to flee communist occupation and famine in the 1950s and early 1960s As Hong Kong recovered from the war, people turned to property.



With the globalization, the population of Hong Kong increased rapidly, factories also grew a lot, as well as the appearance of a series of food products. industrial exports such as white bread, peanut butter, condensed milk, instant noodles ... And then, there was a unique new form of eating: the Cha chaan teng cafe. "One of the things we see changed. The biggest is Hong Kong Cha chaan teng coffee shop. Has been around since the 1920s, but Cha chaan teng really flourished after the war.



The production pressure at factories affects the way you eat, so you always have to prepare fast meals as workers get very little rest at lunch, ”says McLane. At that time, you could easily find Cha chaan teng on street corners, a bit of white bread, a few slices of pork and milk tea. Now you have a snack, and today the menu has added a variety of dishes such as custards, scones, and yuanyang milk tea - a blend of thick black tea with coffee. "Sitting in a Cha chaan teng, enjoying peanut butter and condensed milk, a cup of milk tea, you are enjoying the 75 years of Hong Kong history." Soy Sauce Western Restaurants Roast is one of the dishes. While the development of Soy Sauce Western started to appear in popularity, so Sauce Western is often not recommended for visitors to Hong Kong, but it is an indispensable part of the history of the land. Like the upscale version of Cha chaan teng, the Soy Sauce Western hybrid dining style started to explode in the 1950s and 1960s, saying: “Hong Kong celebrities have traveled all over Europe, they come back to Hong Kong and want to eat things that remind them of trips, such as steak… ”. As a result, Cantonese cooks at international hotels like Mandarin Oriental and The Peninsula took what they knew about Western cooking and opened Soy Sauce Western restaurants with waiters dressed in tuxedo.



Westerners, they look like they're in the 1955's because they're still being served meat, potatoes, salads, soufflés, things you never see on the menu again. For people in Hong Kong, this is a sign of their aspiration to go out into the world. Today, Soy Sauce Western restaurants are very rare, so you should try it once if you come across it. 2.0Regarding Hong Kong cuisine, it would be flawed without mentioning the taste of modern Cantonese cuisine. In the past 5 years, Cantonese cuisine has never been more interesting. "You will see younger and younger generations of chefs," McLane said. They boldly change dishes, have positive thoughts in the way of processing and ingredients, constantly updating new ones, but they don't.



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