Hong Kong cuisine | cantonese food culture
CuisineoriginatingfromHongKongHongKongcuisineismainlyinfluencedbyCantonesecuisine,Europeancuisines(especiallyBritishcuisine)andnon-CantoneseChinesecuisines(especiallyHakka,Teochew,HokkienandShanghainese),aswellasJapanese,KoreanandSoutheastAsiancuisines,duetoHongKongspastasaBritishcolonyandalonghistoryofbeinganinternationalportofcommerce.ComplexcombinationsandinternationalgourmetexpertisehavegivenHongKongthelabelsof"GourmetParadise"and"WorldsFairofFood".[1]Background[edit]ModernHongKonghasapr...
Cuisine originating from Hong Kong
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 Kongs 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 "Worlds Fair of Food".[1]
Background[edit]Modern Hong Kong has a predominantly service-based economy,[2] and restaurant businesses serve as a main economic contributor. With the fourth-densest population per square metre in the world and serving a population of 7 million,[3] Hong Kong is host to a restaurant industry with intense competition. Due to its small geographical size, Hong Kong contains a high number of restaurants per unit area.
With Cantone...