Hong Kong has taken durian — an import from Southeast Asia — and worked it into a myriad of combinations, including durian ice-cream, durian sorbet and durian slush drinks.
Enjoy a bowl of durian creations. Photo credit: discoverhongkong.com
Mostly made using agar, fresh mangoes, evaporated milk and sugar, mango pudding is a mainstay of Hong Kong dessert menus. A fusion of Southeast Asian and local styles, mango pudding is served cold and has a light and creamy texture.
One of local favourite desserts. Photo credit: discoverhongkong.com
With thanks to the Hong Kong Tourism Board and discoverhongkong.com for the content.
This is a popular winter treat. The ingredients are placed in a bowl which is then immersed in water in a larger container and stewed for several hours. The result is a warming and wholesome dessert. Many believe it helps nourish the skin.
Local sweet winter delight. Photo credit: discoverhongkong.com
With thanks to the Hong Kong Tourism Board and discoverhongkong.com for the content.
A kind of sweet rice dumpling, tongyuen are often eaten at family gatherings during festivals as the name sounds like ‘family reunion’. The dumplings are made from glutinous rice flour and will have a sweet filling, such as sesame, peanut or sweet bean paste, and are served in a sweet soup, often made with sweet potato and ginger.
Sweet delight Tongyuen. Photo credit: discoverhongkong.com
With thanks to the Hong Kong Tourism Board and discoverhongkong.com for the content.
Made with a soft tofu, this pudding is traditionally served with sweet ginger or clear syrup. It is now also commonly paired with red bean soup, coconut milk and a slew of other imaginative ingredients.
Delicious tofu pudding. Photo credit: discoverhongkong.com
With thanks to the Hong Kong Tourism Board and discoverhongkong.com for the content.
This is a typical traditional Chinese dessert, many of which can be eaten like a soup. It is pleasantly sweet and relatively light. It can be served cold or hot, depending on the season.
Sweet red bean soup. Photo credit: discoverhongkong.com
With thanks to the Hong Kong Tourism Board and discoverhongkong.com for the content.
Although they’re called the ‘three treasures’, there are actually more than three varieties. Freshly minced dace is stuffed into sliced eggplants, green peppers, tofu puffs, smoked red sausage or mushrooms, and then grilled on a griddle. Enjoy with soy sauce or chilli oil.
Enjoy three stuffed treasures on your food tour. Photo credit: discoverhongkong.com
With thanks to the Hong Kong Tourism Board and discoverhongkong.com for the content.
Nothing is wasted in Chinese cuisine and that can be seen in the local love of beef offal. Slow-cooked beef smooth tripe, small intestines, large intestines, honeycomb tripe, lungs and more are served with chu hou sauce and refreshingly sweet turnip in a take away bowl.
A bowl of beef offal. Photo credit: discoverhongkong.com
With thanks to the Hong Kong Tourism Board and discoverhongkong.com for the content.
Don’t be put off by the name or pungent aroma because the flavour of stinky tofu is actually quite mild. Chunks of crispy, fermented tofu that have been deep-fried before being slathered with your choice of sauce (usually chilli or hoisin), this is one of the city’s most popular street stall foods.
Deep fried stinky tofu. Photo credit: discoverhongkong.com
With thanks to the Hong Kong Tourism Board and discoverhongkong.com for the content.
Almost every Hongkonger has a favourite fish ball vendor. Bouncy and fluffy, the best Hong Kong-style fish balls are made with freshly ground fish paste, hand-beaten and slammed to springy perfection. It’s commonly enjoyed on a stick with spicy curry sauce.
Fish balls, one of local favourite snacks. Photo credit: discoverhongkong.com