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Travel Guide 2   >   Hong Kong   >   Recipes

   
 

Hong Kong Chinese Recipes


Here are some recipe books and cookbooks for Hong Kong Chinese food:


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Books about Hong Kong Chinese Cooking and Recipes


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Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More

By Hsiao-Ching Chou

Sasquatch Books
Released: 2018-01-30
Hardcover (256 pages)

Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More
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Product Description:
Chinese soul food is classic comfort food you can't resist, and in this cookbook you'll find 80 recipes for favorites you can easily make any night of the week.

Chinese food is more popular than any other cuisine and yet it often intimidates North American home cooks. Chinese Soul Food draws cooks into the kitchen with recipes that include sizzling potstickers, stir-fries that are
unbelievably easy to make, saucy braises, and soups that bring comfort with a sip. These are dishes that feed the belly and speak the universal language of "mmm!" You'll find approachable recipes and plenty of tips for favorite homestyle Chinese dishes, such as red-braised pork belly, dry-fried green beans, braised-beef noodle soup, green onion pancakes, garlic eggplant, and the author's famous potstickers, which consistently sell out her cooking classes in Seattle. You will also find helpful tips and techniques, such as caring for and using a wok and how to cook rice properly, as well as a basic Chinese pantry list that also includes acceptable substitutions, making it even simpler for the busiest among us to cook their favorite Chinese dishes at home. Recipes are streamlined to minimize the fear factor of unfamiliar ingredients and techniques, and home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals. Any kitchen can be a Chinese kitchen!

Hong Kong Food City

By Tony Tan

Murdoch Books
Released: 2019-10-08
Hardcover (256 pages)

Hong Kong Food City
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Product Description:
Tony Tan first got the inspiration to write Hong Kong Food City after eating the delicious mantis prawns (previously unknown to him) in Sai Kung. After all, how many chefs, cooks and gastronomes know that the best dim sum experience is to be had in Hong Kong? Or that the only place to try the classic dish sweet and sour pork is in a snake restaurant?  Or that one of the best contemporary Western meals in the world is to be enjoyed in Hong Kong, a country situated in the East?

In Hong Kong Food City, Tony imparts his incredible knowledge of the dynamic cultural landscape of a city whose Chinese roots are also intertwined with deep colonial connections back to England. Equally at home with some of the best dim sum in the world and English high tea, Hong Kong-ers are a sophisticated lot. As such, Hong Kong’s food scene is not only exciting but it's one of the only places in the world where you can enjoy true Michelin star food at an affordable price. 

The first book to look at the Hong Kong food scene from all perspectives, Hong Kong Food City is a comprehensive book that not only contains approachable authentic recipes but provides the background to the eclectic food scene via an explanation of history, culture, cooking styles and social norms. Its 80 recipes are inspired by the island’s dishes, from the Peninsula Hotel and the stalls of the night markets, to the high-end restaurants of the Grand Mandarin Oriental and a legendary dumpling house on the edge of Kowloon. With chapters including starters, soups and cold dishes, dim sum and seafood, Tony Tan’s recipes range from the classic sweet and sour soup and seaweed salad with sakura shrimp to bang bang chicken and the delicious Korean spicy pork wraps. By outlining the basic pantry necessary for cooking his recipes and using flavours from across Hong Kong, Tan takes the reader on a culinary adventure that will educate their palate and give them the skills to create Chinese food at home. 

Part food immersion, part travel experience, Hong Kong Food City extends beyond the recipes as it offers stories of chopstick etiquette and tea houses, and explains how Hong Kong became the city it is today. In combination with the stunning shots of the city’s streets, galleries, restaurants and famous light show, these stories create a window into the culinary culture of Hong Kong making it accessible and enticing to all. 

The Taste of Old Hong Kong: Recipes and Memories From 30 Years on the China Coast

By Fred Schneiter

Blacksmith Books
Released: 2014-11-07
Paperback (220 pages)

The Taste of Old Hong Kong: Recipes and Memories From 30 Years on the China Coast
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Product Description:
Reminiscences and recipes of favorite international dishes from households, fancy restaurants and back lanes which you can enjoy today in Hong Kong, that classy old gal who will forever reign as the Queen of Cuisine for all who knew her when she was the crown jewel of the British Empire. Fred Schneiter shares a nostalgic romp back into that less hurried era—and the tantalizing cuisines and tempting cookpot scents of that cozy time await you here.

Every Grain of Rice: Simple Chinese Home Cooking

By Fuchsia Dunlop

Fuchsia Dunlop
Released: 2013-02-04
Hardcover (352 pages)

Every Grain of Rice: Simple Chinese Home Cooking
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  • Every Grain of Rice
Product Description:

A James Beard Award Winner

"A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike." ―David Chang, Momofuku

Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.

Try your hand at stir-fried potato slivers with chili pepper, vegetarian "Gong Bao Chicken," sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire.

150 color photographs

The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors

By Mandy Lee

William Morrow Cookbooks
Released: 2019-10-15
Hardcover (400 pages)

The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors
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In this inventive and intensely personal cookbook, the blogger behind the award-winning ladyandpups.com reveals how she cooked her way out of an untenable living situation, with more than eighty delicious Asian-inspired dishes with influences from around the world.

For Mandy Lee, moving from New York to Beijing for her husband’s work wasn’t an exotic adventure—it was an ordeal. Growing increasingly exasperated with China’s stifling political climate, its infuriating bureaucracy, and its choking pollution, she began “an unapologetically angry food blog,” LadyandPups.com, to keep herself from going mad.

Mandy cooked because it channeled her focus, helping her cope with the difficult circumstances of her new life. She filled her kitchen with warming spices and sticky sauces while she shared recipes and observations about life, food, and cooking in her blog posts. Born in Taiwan and raised in Vancouver, she came of age food-wise in New York City and now lives in Hong Kong; her food reflects the many places she’s lived. This entertaining and unusual cookbook is the story of how “escapism cooking”—using the kitchen as a refuge and ultimately creating delicious and satisfying meals—helped her crawl out of her expat limbo.

Illustrated with her own gorgeous photography, The Art of Escapism Cooking provides that comforting feeling a good meal provides. Here are dozens of innovative and often Asian-influenced recipes, divided into categories by mood and occasion, such as:

For Getting Out of Bed
Poached Eggs with Miso-Browned Butter Hollandaise
Crackling Pancake with Caramel-Clustered Blueberries and Balsamic Honey

For Slurping
Buffalo Fried Chicken Ramen
Crab Bisque Tsukemen 

For a Crowd
Cumin Lamb Rib Burger
Italian Meatballs in Taiwanese Rouzao Sauce

For Snacking
Wontons with Shrimp and Chili Coconut Oil and Herbed Yogurt
Spicy Chickpea Poppers 

For Sweets
Mochi with Peanut Brown Sugar and Ice Cream
Recycled Nuts and Caramel Apple Cake

Every dish is sublimely delicious and worth the time and attention required. Mandy also demystifies unfamiliar ingredients and where to find them, shares her favorite tools, and provides instructions for essential condiments for the pantry and fridge, such as Ramen Seasoning, Fried Chili Verde Sauce, Caramelized Onion Powder Paste, and her Ultimate Sichuan Chile Oil.

Hong Kong & China Gas Chinese cookbook

By T.C. (ed) LAI

Pat Printer Associates
Hardcover (319 pages)

Hong Kong & China Gas Chinese cookbook
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The Hong Kong and China Gas Company Limited (Chinese: 香港中華煤氣有限公司), commonly known as Towngas, is the sole provider of towngas (from naphtha) in Hong Kong. Founded in 1862, it is one of the oldest listed companies in the territory. It is the leading public utility in Hong Kong, and supplies towngas to 85% of Hong Kong households, and also to commercial and industrial customers.

Hong Kong Local: Cult Recipes From the Streets that Make the City

By ArChan Chan

Smith Street Books
Released: 2020-05-19
Hardcover (208 pages)

Hong Kong Local: Cult Recipes From the Streets that Make the City
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Product Description:
The best recipes from Hong Kong, a city obsessed with food.

Hong Kong is a city practically bursting at the seams with incredible food and with people who love to eat it. The city's cultural and economic promise attracts dreamers and travelers from around the world, and its known as a one-of-a-kind melting pot of Eastern and Western influence.

Take a culinary tour, this book begins with elements of a traditional Hong Kong breakfast: congee (rice porridge) and yau cha kwai (oil fried bread sticks). As the day progresses, street eat recipes include Sichuan-style chāo shǒu (wontons), fresh and steaming har gow dim sum (steamed shrimp dumplings), ngau lam mein (beef brisket noodles). There's plenty of sweets, too - including "pineapple" bread, alongside a cup of HK-style milk tea.

Hong Kong is an explorer's dream and a food-lover's paradise. Hong Kong Local brings you 70 recipes for the dishes that define the city, so you can capture the magic of Hong Kong at home.

Hong Kong Food & Culture: From Dim Sum to Dried Abalone

By Adele Wong

Man Mo Media
Hardcover (348 pages)

Hong Kong Food & Culture: From Dim Sum to Dried Abalone
 
Product Description:
"This book is a must-read for every foodie who wants to gain a broad understanding of the diversity of Cantonese food in this exciting city." - Richard Ekkebus, Amber (World's 50 Best)

"It is well researched, visiting many parts of the city - from local restaurants to small producers, purveyors, suppliers and makers of local products." - Alvin Leung, Bo Innovation (Three-Star Michelin)

"I was astounded by Adele's amazingly comprehensive writing." - Danny Yip, The Chairman (Michelin Guide)


Winner: Asian Cuisine Book, Gourmand World Cookbook Awards.

Experience Hong Kong's fascinating food culture through the eyes of local artisans, restaurateurs and streetside hawkers. Read about Yin and Yang food theory, the impact of colonialism on cha chaan teng dishes, the origins of dim sum. Learn handy Cantonese terms and classic Hong Kong-style recipes along the way.

Hong Kong Food & Culture: From Dim Sum to Dried Abalone is a 352-page hardcover dedicated to exploring the city through its rich food and culture. Each chapter delves into a different topic: Traditional Chinese Medicine, herbs & spices, Cantonese sauces, dim sum, and wet markets are all covered in the 14-chapter offering. Interviews with fascinating local figures like noodlemakers, ceramic bowl painters, dried seafood sellers, fish ball manufacturers and dim sum chefs grace the end of each chapter, along with classic Cantonese recipes that are easy to replicate at home. There are also full Cantonese translations for key words in each chapter, for studious readers who want to make sure they purchase the right ingredients at the local grocer.

The Hong Kong cookbook;: A new kind of authentic Chinese cookery adapted to the American kitchen,

By Arthur Lem

Funk & Wagnalls
Hardcover (218 pages)

The Hong Kong cookbook;: A new kind of authentic Chinese cookery adapted to the American kitchen,
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Product Description:
This book presents more than 150 recipes, translated, tested, tasted, and all easily prepared in everyday American household kitchens.


 
 
 

 
 
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