From Chaozhou in Guangdong province, Chiu Chow people have brought their distinct dialect and cuisine to Hong Kong. The difference can be seen in their fresh-seafood renditions of congee, such as the baby oyster congee. Chiu Chow congee is made tender and fragrant by covering it and letting it stand for about half an hour after it is cooked.

A bowl of Chiu Chow congee with baby oyster. Photo credit: discoverhongkong.com

Did you know?

According to folklore, the Chiu Chow method of covering congee when cooking was discovered accidently by a Chiu Chow fishing family, who usually kept a pot of congee on their boat when at sea. The family in question was robbed by pirates but the fisherman’s wife had the presence of mind to hide their freshly made pot of congee under some blankets so that they would have food to sustain them for the voyage home. The pirates missed the congee and, when they had left, the family discovered the pleasant effect that covering the pot had on the rice grains.

With thanks to the Hong Kong Tourism Board and discoverhongkong.com for the content.

Congee, or rice porridge, is found all over China. However, it is unlikely that anyone puts more effort into congee than the Cantonese. Raw ingredients are put in continuously boiling rice porridge until they become soft and their flavours are infused in the entire mixture.

A bowl of congee with its typical side ingredients. Photo credit: discoverhongkong.com

With thanks to the Hong Kong Tourism Board and discoverhongkong.com for the content.

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

With thanks to the Hong Kong Tourism Board and discoverhongkong.com for the content.

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.