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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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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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Product Description:
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 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. 

Hong Kong House Cook Book

By Amelia Leung

CreateSpace Independent Publishing Platform
Paperback (118 pages)

Hong Kong House Cook Book
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Product Description:
Recipes, stories, photos, and memories from a favorite, local, Greensboro, N.C. restaurant. Hong Kong House was located in the College Hill neighborhood business area, near the University of North Carolina at Greensboro and Greensboro College. A popular meeting place for lunch or dinner, Amelia Leung and her staff served up quality healthy food with a side of love. No one was a stranger there. 

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

By Fred Schneiter

Blacksmith Books
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.

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
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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.

Beyond the Great Wall

By Naomi Duguid

Alford, Jeffrey/ Duguid, Naomi/ Jung, Richard (PHT)
Released: 2008-05-01
Hardcover (376 pages)

Beyond the Great Wall
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Product Description:
WINNER OF THE 2009 JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD

WINNER OF THE 2009 IACP BEST INTERNATIONAL COOKBOOK AWARD

A bold and eye-opening new cookbook with magnificent photos and unforgettable stories.

In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who live in these regions are culturally distinct, with their own history and their own unique culinary traditions. In Beyond the Great Wall, the inimitable duo of Jeffrey Alford and Naomi Duguid―who first met as young travelers in Tibet―bring home the enticing flavors of this other China.

For more than twenty-five years, both separately and together, Duguid and Alford have journeyed all over the outlying regions of China, sampling local home cooking and street food, making friends and taking lustrous photographs. Beyond the Great Wall shares the experience in a rich mosaic of recipes―from Central Asian cumin-scented kebabs and flatbreads to Tibetan stews and Mongolian hot pots―photos, and stories. A must-have for every food lover, and an inspiration for cooks and armchair travelers alike.

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.

Grandma Grandpa Cook

Liang Evelyna Wolf
Paperback (284 pages)

Grandma Grandpa Cook
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  • Grandma Grandpa Cook
Product Description:

A collection of over forty recipes and stories recounted by grandparents who came to Hong Kong from China before World War II, Grandma Grandpa Cook is a celebration of the selfless devotion of grandparents to their families, and their contribution to the cultural history of foodways in Hong Kong. Filled with vivid accounts of everyday life during the Japanese occupation of Hong Kong and the riots of 1967, all of this history fades into insignificance when food comes into the picture—traditional Cantonese dishes like carrot and green turnip soup, taro in ginger and brown sugar, and sticky rice dumplings.



 
 
 

 
 
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