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srcSet="https://i.natgeofe.com/n/7ebf6757-eb04-418e-8af6-ddb36eab6282/atasteofhongkonglandscape.jpg?w=718&h=479, https://i.natgeofe.com/n/7ebf6757-eb04-418e-8af6-ddb36eab6282/atasteofhongkonglandscape.jpg?w=1436&h=958 2x"/><source media="(min-width: 1025px)" srcSet="https://i.natgeofe.com/n/7ebf6757-eb04-418e-8af6-ddb36eab6282/atasteofhongkonglandscape.jpg?w=1280&h=853, https://i.natgeofe.com/n/7ebf6757-eb04-418e-8af6-ddb36eab6282/atasteofhongkonglandscape.jpg?w=2560&h=1706 2x"/><img alt="Noodle soup in a bowl with dumplings with chopsticks and a jar of chillis alongside" class="hsDdd vBqtr KrDt itslR SjwtZ hakZw HlUVI " data-testid="prism-image" draggable="false" fetchpriority="high" loading="eager" src="https://i.natgeofe.com/n/7ebf6757-eb04-418e-8af6-ddb36eab6282/atasteofhongkonglandscape.jpg"/></picture></div></div></div><figcaption><div class="nMMea bNYiy Mjgpa dGwha DDmxa jgKNG RGHCC aBIU PriDW lZur " data-testid="prism-caption"><div class="HXPPJ barbu yKsXL IzgMt VcHIt uhSzI YGNMU cRAsZ xqMcl QtRul "><span class="hsDdd OOSI GpQCA lZur VlFaz " data-testid="prism-truncate"><span><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">Best enjoyed with a dash of red vinegar, prawn wonton noodle soup is a traditional, quick lunch dish in Hong Kong.</span></span></span></div><div class="qinlA IpWvx oqZz tylGM lyWxS nWcVF UhTug PPcLh "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ YNujN JGtjI aZFDu rkKLh ">Photograph by Alana Dimou</span></div></div></figcaption></figure></div><div class=" " data-testid="prism-badge-tag-wrapper"><div class="IKUxI xFOBK YsVzB NuCDJ fMJDZ ZCNuU tZcZX JuzoE "><div class="jVJih nAZp " data-testid="prism-tags"><ul class="VZTD UeCOM dAmzA ltDkr qBPOY uoPjL "><li class=" "><a class="theme-iPcRv theme-HReFq mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="https://www.nationalgeographic.com/travel" data-pos="0"><span class="QXDKT rGjeC tuAKv iMbiE ">TRAVEL</span></a></li></ul></div></div></div><div class="kCTVx qtHut lqtkC HkWF HfYhe kGyAC " data-testid="prism-headline"><h1 class="vMjAx gjbzK tntuS eHrJ mTgUP "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">A taste of Hong Kong, the home of Cantonese food</span></h1><p class="jxTEW Poyse uieav lqtkC HkWF HfYhe kGyAC "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">Asia's cosmopolitan metropolis is the home of Cantonese food but the region’s cuisine reflects its varied history.</span></p></div><div class="QHblV nkdHX mHUQ kvZxL hTosT whbOj " data-testid="prism-byline"><div class="VZTD mLASH BQWr OcxMG oJce "><div class="kKfXc ubAkB VZTD rEPuv "><div class="TQPvQ fVlAg HUcap kxY REjk UamUc WxHIR HhZOB yaUf VOJBn KMpjV XSbaH Umfib ukdDD "><span class="tChGB zbFav ">By</span><span>ArChan Chan</span></div><div class="VZTD mLASH gpiba "><div class="jTKbV zIIsP ZdbeE xAPpq QtiLO JQYD ">September 28, 2024</div></div></div></div><div class="RwkLV Wowzl FokqZ LhXlJ FjRYD toBqx " data-testid="prism-share"><div class="JpUfa aYoBt "><ul class="MZaCt dUXCH nyWZo RnMws Hdwln WBHfo tAchw UDeQM XMkl NUfbq kqfZ "><li class="WEJto "><button aria-label="Share Story on Facebook" 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13.9c-.044-.085-.085-.171-.129-.256s-.085-.129-.129-.215l-.085-.085c-.044-.043-.085-.129-.129-.171s-.085-.086-.129-.171-.129-.129-.171-.215-.171-.129-.215-.214a4.228 4.228 0 00-.857-.685c-.3-.215-.6-.386-.943-.514l-2.057 2.056c.386.044.771.171 1.115.3.343.171.644.386.943.644.044.043.129.129.171.214s.129.129.171.214c0 .043.044.043.044.086s.043.043.043.085.086.129.129.171.085.129.085.171c0 0 0 .043.044.085 0 .043 0 .043.043.086s.044.129.086.171c.043.085.043.129.086.214v.086c0 .085.043.171.043.214 0 .086.044.171.044.256.085.514.043 1.029-.129 1.543s-.429.944-.814 1.329l-5.4 5.4a3.13 3.13 0 01-1.029.6c-.429.044-.856.129-1.244.129-.471 0-.9-.085-1.329-.256s-.771-.429-1.114-.729c-.644-.644-.944-1.457-.986-2.271s.214-1.671.771-2.356L9.83 17.33c-.171-.556-.256-1.157-.3-1.714-.043-.6 0-1.156.129-1.757l-4.2 4.2c-1.029 1.2-1.5 2.656-1.456 4.156a5.968 5.968 0 001.757 4.029c.6.6 1.244 1.029 1.971 1.329s1.5.429 2.271.429c.685 0 1.414-.129 2.056-.386a6.063 6.063 0 001.886-1.114l5.486-5.485a5.955 5.955 0 001.715-3.471 6.156 6.156 0 00-.729-3.644z"/></svg></span></button><div class="xdNAs rMQsN cELo NoeP BtinW YHmbu hWtE "></div></div></li></ul></div></div></div><div class="natgeoDivider XQpSH " data-testid="prism-divider"></div><div class="PrismArticleBody DoubleColumn StartsWithInline xvlfx ZRifP TKoO eaKKC EcdEg bOdfO qXhdi NFNeu UyHES " data-testid="prism-article-body"><div class="oLzSq MvWXB fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX ebVHC "><div class="SDgng miqYR PMJVQ QtdQF WYbZw hwQoR SkUsC UlTly FxKvG BOli LbgCH nvgXD qZlJZ hdCKb " data-testid="prism-editors-note"><div class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ fIerE gzgIi sbNwD wyNiH oGaak mIoBf HPTnC SyFCf KSVzn EMccI MTazT TWYO pxDKL syqKH AAxjg AGdf YLpQy UPQXr OWaqr MWqqQ rhuiH sYoWw jOwXI GfFUP iLdhU GuqqH UXCTR ExGxl CPrEb ">This article was produced by <i>National Geographic Traveller</i> (UK).</div></div></div><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">Food is an integral part of any culture, and that’s certainly the case in Hong Kong. While its cuisine is strongly influenced by its Chinese roots, it also reflects the city’s cultural diversity and rich history — from its time as a British colony to its current status as a cosmopolitan metropolis.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">There are four common types of carbohydrate: juk (congee), fun (rice noodles), mein (wheat noodles) and fan (rice). Congee is mainly eaten as a breakfast food, as is cheung fun (plain rice noodle rolls with sesame sauce and sweet soy sauce). But locals also enjoy a leisurely yum cha (brunch with tea) of dim sum.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">For Canto-Western cuisine, visit a cha chaan teng. These British colony-era cafes are known for their good-value set menus and simple food, such as ham and macaroni soup, and satay beef with instant noodles. Wash it down with a cup of Hong Kong’s signature milk tea.</p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div class="natgeo-ad" data-testid="prism-ad-wrapper" style="min-width:320px;min-height:50px;transition:min-height 0.3s linear 0s" data-ad-placeholder="true"><div data-box-type="fitt-adbox-fitt-article-inline-outstream" data-testid="prism-ad"><div class="Ad fitt-article-inline-outstream ad-slot " data-slot-type="fitt-article-inline-outstream" data-slot-kvps="pos=fitt-article-inline-outstream-1"></div></div></div></div><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">For lunch, noodles are a favourite. Wonton mein (wonton noodles), ngau lam mein (braised beef brisket noodles) and che jai mein (cart noodles) are among the most popular. While lunch is usually a quick solo affair, dinner is all about getting together with family and friends. Hotpot is great for this, with diners dropping raw ingredients — fish balls, vegetables, beef slices, seafood — into a soup base flavoured with ingredients such as pork bones, tomato, fish or mushrooms.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">There aren’t just three meals a day, however — late-night supper is known as siu yeh and is an essential way to unwind after a long workday. Afternoon snacks abound, too, with street foods such as curry fish balls and fake shark fin soup.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">As for sweet things, Hongkongers like these at all times of the day, but especially at night. Chewy, glutinous rice balls, taro balls and sago (tapioca) are popular, as is shaved ice with red (adzuki) bean and condensed milk.</p><h2 class="RxNCg ykkUm PvZ nIjPJ PMXYp LmsHF SfAHY mNgye lNbol LBPRq rBLIK ">Must-try dishes in Hong Kong</h2><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy "><b class="cXscX ">1. </b><b class="cXscX ">Gaibo</b><br class=" "/>Unique to Hong Kong, this dish (also known as chicken pot) is two in one. You start with chicken in a clay pot with spicy mala sauce; once most or all of the meat has been eaten, soup is added. Diners can then order raw ingredients to cook in it, hotpot-style.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy "><b class="cXscX ">2. </b><b class="cXscX ">Char siu</b><br class=" "/>Whether eaten as a simple everyday meal or finely prepared in a restaurant, this roast meat is arguably one of Hong Kong’s most loved. A rich marinade gives the pork a savoury and complex flavour, while a caramelised maltose glaze adds pleasant sweetness and charred notes.</p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div class="natgeo-ad" data-testid="prism-ad-wrapper" style="min-width:300px;min-height:250px;transition:min-height 0.3s linear 0s" data-ad-placeholder="true"><div data-box-type="fitt-adbox-fitt-article-inline-box" data-testid="prism-ad"><div class="Ad fitt-article-inline-box ad-slot " data-slot-type="fitt-article-inline-box" data-slot-kvps="pos=fitt-article-inline-box"></div></div></div></div><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy "><b class="cXscX ">3. </b><b class="cXscX ">Wonton noodles</b><br class=" "/>The noodles in this dish are made of flour and alkaline water — resulting in a bouncy texture — and served in a delicate, clear broth of dried flounder and yellow chives. Some places stick to traditional small wontons, while others add big ones with shrimp. It’s best enjoyed with a splash of red vinegar to balance the alkaline flavour.</p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div class="SDgng miqYR PMJVQ QtdQF WYbZw hwQoR SkUsC UlTly FxKvG BOli LbgCH nvgXD qZlJZ hdCKb " data-testid="prism-editors-note"><div class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ fIerE gzgIi sbNwD wyNiH oGaak mIoBf HPTnC SyFCf KSVzn EMccI MTazT TWYO pxDKL syqKH AAxjg AGdf YLpQy UPQXr OWaqr MWqqQ rhuiH sYoWw jOwXI GfFUP iLdhU GuqqH UXCTR ExGxl CPrEb ">Published in the October 2024 issue of <i>National Geographic Traveller</i> (UK).<br><br>To subscribe to <i>National Geographic Traveller</i> (UK) magazine click <a href="https://subscriptions.natgeotraveller.co.uk/" target="_blank">here</a>. (Available in select countries only).</div></div></div><p class="EkqkG IGXmU nlgHS yuUao lqtkC eTIW sUzSN "></p></div></div></div><div class="theme-e FITT_Article_main__sidebar oBTii mrzah pNwJE iWsMV vkle " data-testid="prism-GridColumn" style="--grid-column-span-xxs:var(--grid-columns);--grid-column-span-xs:var(--grid-columns);--grid-column-span-sm:var(--grid-columns);--grid-column-span-md:20;--grid-column-span-lg:9;--grid-column-span-xl:8;--grid-column-span-xxl:8;--grid-column-start-xxs:auto;--grid-column-start-xs:auto;--grid-column-start-sm:auto;--grid-column-start-md:3;--grid-column-start-lg:16;--grid-column-start-xl:17;--grid-column-start-xxl:17"><div style="--spacing-top:40px;--spacing-bottom:initial;--spacing-child-top:initial;--spacing-child-bottom:40px;--spacing-firstChild-top:initial;--spacing-firstChild-bottom:initial;--spacing-lastChild-top:initial;--spacing-lastChild-bottom:initial;--spacing-compact-top:24px;--spacing-compact-bottom:initial;--spacing-firstChild-compact-top:initial;--spacing-firstChild-compact-bottom:initial;--spacing-child-compact-top:initial;--spacing-child-compact-bottom:40px;--spacing-lastChild-compact-top:initial;--spacing-lastChild-compact-bottom:initial" class="dHdHP jLREf zXXje aGO eCClZ nTLv jLsYA gmuro TOSFd VmeZt sCkVm hkQai wGrlE MUuGM fciaN qQjt DhNVo Tgcqk IGLAf tWjkv "><div data-testid="prism-ad-wrapper" style="min-height:250px;transition:min-height 0.3s linear 0s" data-ad-placeholder="true"><div data-box-type="fitt-adbox-fitt-article-right-rail" data-testid="prism-ad"><div class="Ad fitt-article-right-rail ad-slot " data-slot-type="fitt-article-right-rail" data-slot-kvps="pos=fitt-article-right-rail"></div></div></div></div></div></div></div><div class="FITT_Article_end "><div class="VZTD UeCOM jIRH oimqG DjbQm UwdmX Xmrlz ReShI KaJdY lqtkC ssImf HfYhe RTHNs " data-testid="prism-GridContainer"><div class="Kiog kNVGM nvpSA qwdi bmjsw " data-testid="prism-GridRow"><div class="theme-e oBTii mrzah " data-testid="prism-GridColumn" style="--grid-column-span-xxs:var(--grid-columns);--grid-column-span-xs:var(--grid-columns);--grid-column-span-sm:var(--grid-columns);--grid-column-span-md:20;--grid-column-span-lg:14;--grid-column-span-xl:14;--grid-column-span-xxl:14;--grid-column-start-xxs:auto;--grid-column-start-xs:auto;--grid-column-start-sm:auto;--grid-column-start-md:3;--grid-column-start-lg:0;--grid-column-start-xl:0;--grid-column-start-xxl:2"><div 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oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="/related/fad5ebff-1cc9-3f80-b0f3-8a2af7cac7f6/food" data-pos="0"><span class="QXDKT rGjeC tuAKv iMbiE ">FOOD</span></a></li><li class=" "><a class="theme-iPcRv theme-HReFq mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="/related/d153cb17-7610-3e8c-91fa-6ede43dadca6/cooking" data-pos="1"><span class="QXDKT rGjeC tuAKv iMbiE ">COOKING</span></a></li><li class=" "><a class="theme-iPcRv theme-HReFq mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="/related/0c58f641-5272-35ea-8276-e0ca993ce139/food-tourism" data-pos="2"><span class="QXDKT rGjeC tuAKv iMbiE ">FOOD TOURISM</span></a></li><li class=" "><a class="theme-iPcRv theme-HReFq mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="/related/5bb5aba4-ec7a-334c-8bd3-12ead8059abe/street-foods" data-pos="3"><span class="QXDKT rGjeC tuAKv iMbiE ">STREET FOODS</span></a></li><li class=" "><a class="theme-iPcRv theme-HReFq mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="/related/6273f6ef-a374-3545-b099-be108dbbd408/food-history" data-pos="4"><span class="QXDKT rGjeC tuAKv iMbiE ">FOOD HISTORY</span></a></li><li class=" "><a class="theme-iPcRv theme-HReFq mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="/related/d9881753-b9f1-37a5-81e3-90ce36e10a3c/food-culture" data-pos="5"><span class="QXDKT rGjeC tuAKv iMbiE ">FOOD CULTURE</span></a></li></ul></div></div></div></div></div></div><div class="VZTD UeCOM jIRH oimqG DjbQm UwdmX Xmrlz ReShI KaJdY lqtkC ssImf HfYhe RTHNs " data-testid="prism-GridContainer"><div class="Kiog kNVGM nvpSA qwdi bmjsw " data-testid="prism-GridRow"><div class="theme-e oBTii mrzah " data-testid="prism-GridColumn" style="--grid-column-span-xxs:var(--grid-columns);--grid-column-span-xs:var(--grid-columns);--grid-column-span-sm:var(--grid-columns);--grid-column-span-md:var(--grid-columns);--grid-column-span-lg:var(--grid-columns);--grid-column-span-xl:var(--grid-columns);--grid-column-span-xxl:var(--grid-columns);--grid-column-start-xxs:auto;--grid-column-start-xs:auto;--grid-column-start-sm:auto;--grid-column-start-md:auto;--grid-column-start-lg:auto;--grid-column-start-xl:auto;--grid-column-start-xxl:auto"><div style="--spacing-top:0px;--spacing-bottom:initial;--spacing-child-top:initial;--spacing-child-bottom:32px;--spacing-firstChild-top:initial;--spacing-firstChild-bottom:32px;--spacing-lastChild-top:initial;--spacing-lastChild-bottom:initial;--spacing-compact-top:0px;--spacing-compact-bottom:initial;--spacing-firstChild-compact-top:initial;--spacing-firstChild-compact-bottom:32px;--spacing-child-compact-top:initial;--spacing-child-compact-bottom:32px;--spacing-lastChild-compact-top:initial;--spacing-lastChild-compact-bottom:initial" class="dHdHP jLREf zXXje aGO eCClZ nTLv jLsYA gmuro TOSFd VmeZt sCkVm hkQai wGrlE MUuGM fciaN qQjt DhNVo Tgcqk IGLAf tWjkv "><div><div class=" " data-testid="prism-card-grid"><h2 class="VZTD TuKxa CsNmx DHUQQ yyrtW ">You May Also Like</h2><div class="HUcap qJZvo cHNTo bIHPn mtdWM kwGcU UrPsH RDaaw lNBjL FqbDc tNvrX fihXm "><div class="liAe uMOq zYIfP pYgZk Mxrkk hsDdd lZur TPpRg NoUSU igcMP DtJWr QgBvn DFdlJ MpFZk " data-testid="prism-card"><a class="iVcn UbGlr ibBnq qdXbA avodi DbOXS tqUtK GpWVU iJYzE QGHKv rEPuv ICwhc seFhp WtEci dVINO " data-testid="prism-linkbase" href="https://www.nationalgeographic.com/travel/article/where-to-eat-street-food-busan-korea" aria-label="Why you should try Busan's street food" aria-describedby="WhyyoushouldtryBusantags"><div class="hsDdd GpQCA lZur BOsoU YMZw dihEb srtah LmIPo JzlZQ VbrfA zZsl kjmkg OwbFk QuuaM cBQOR "><div class="GpQCA lZur lIngG nFtJ GHKp awJgN EuJtJ " data-testid="prism-ratio-frame"><div class="FvQLF iLTd NqeUA UzzHi iWsMV "><picture data-testid="prism-picture"><source media="(max-width: 413px)" srcSet="https://i.natgeofe.com/n/a43292a3-6f6b-4ee4-b1b6-caa80952cba0/busanstreetfoodresized3_4x3.png?w=300&h=225, https://i.natgeofe.com/n/a43292a3-6f6b-4ee4-b1b6-caa80952cba0/busanstreetfoodresized3_4x3.png?w=600&h=450 2x"/><source media="(min-width: 414px) and (max-width: 767px)" 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data-testid="prism-linkbase" href="https://www.nationalgeographic.com/travel/article/where-to-find-the-best-pizza-in-naples" aria-label="Where to find the best pizza and street food in Naples" aria-describedby="Wheretofindthebestpitags"><div class="hsDdd GpQCA lZur BOsoU YMZw dihEb srtah LmIPo JzlZQ VbrfA zZsl kjmkg OwbFk QuuaM cBQOR "><div class="GpQCA lZur lIngG nFtJ GHKp awJgN EuJtJ " data-testid="prism-ratio-frame"><div class="FvQLF iLTd NqeUA UzzHi iWsMV "><picture data-testid="prism-picture"><source media="(max-width: 413px)" srcSet="https://i.natgeofe.com/n/5cd6deeb-4acc-41b5-8940-26ca455b9f8a/naplespizza_4x3.jpg?w=300&h=225, https://i.natgeofe.com/n/5cd6deeb-4acc-41b5-8940-26ca455b9f8a/naplespizza_4x3.jpg?w=600&h=450 2x"/><source media="(min-width: 414px) and (max-width: 767px)" srcSet="https://i.natgeofe.com/n/5cd6deeb-4acc-41b5-8940-26ca455b9f8a/naplespizza_4x3.jpg?w=612&h=459, https://i.natgeofe.com/n/5cd6deeb-4acc-41b5-8940-26ca455b9f8a/naplespizza_4x3.jpg?w=1224&h=918 2x"/><source media="(min-width: 768px) and (max-width: 1024px)" srcSet="https://i.natgeofe.com/n/5cd6deeb-4acc-41b5-8940-26ca455b9f8a/naplespizza_4x3.jpg?w=718&h=539, https://i.natgeofe.com/n/5cd6deeb-4acc-41b5-8940-26ca455b9f8a/naplespizza_4x3.jpg?w=1436&h=1078 2x"/><source media="(min-width: 1025px) and (max-width: 1260px)" srcSet="https://i.natgeofe.com/n/5cd6deeb-4acc-41b5-8940-26ca455b9f8a/naplespizza_4x3.jpg?w=300&h=225, https://i.natgeofe.com/n/5cd6deeb-4acc-41b5-8940-26ca455b9f8a/naplespizza_4x3.jpg?w=600&h=450 2x"/><source media="(min-width: 1261px)" srcSet="https://i.natgeofe.com/n/5cd6deeb-4acc-41b5-8940-26ca455b9f8a/naplespizza_4x3.jpg?w=612&h=459, https://i.natgeofe.com/n/5cd6deeb-4acc-41b5-8940-26ca455b9f8a/naplespizza_4x3.jpg?w=1224&h=918 2x"/><img alt="" class="hsDdd " data-testid="prism-image" draggable="false" src="https://i.natgeofe.com/n/5cd6deeb-4acc-41b5-8940-26ca455b9f8a/naplespizza_4x3.jpg"/></picture></div></div></div><div class="QGHKv iVcn avodi rEPuv ICwhc 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While its cuisine is strongly influenced by its Chinese roots, it also reflects the city’s cultural diversity and rich history — from its time as a British colony to its current status as a cosmopolitan metropolis."},"type":"p","style":{}},{"id":"html1","cntnt":{"mrkup":"There are four common types of carbohydrate: juk (congee), fun (rice noodles), mein (wheat noodles) and fan (rice). Congee is mainly eaten as a breakfast food, as is cheung fun (plain rice noodle rolls with sesame sauce and sweet soy sauce). But locals also enjoy a leisurely yum cha (brunch with tea) of dim sum."},"type":"p","style":{}},{"id":"html2","cntnt":{"mrkup":"For Canto-Western cuisine, visit a cha chaan teng. These British colony-era cafes are known for their good-value set menus and simple food, such as ham and macaroni soup, and satay beef with instant noodles. Wash it down with a cup of Hong Kong’s signature milk tea."},"type":"p","style":{}},{"id":"html3","cntnt":{"mrkup":"For lunch, noodles are a favourite. Wonton mein (wonton noodles), ngau lam mein (braised beef brisket noodles) and che jai mein (cart noodles) are among the most popular. While lunch is usually a quick solo affair, dinner is all about getting together with family and friends. Hotpot is great for this, with diners dropping raw ingredients — fish balls, vegetables, beef slices, seafood — into a soup base flavoured with ingredients such as pork bones, tomato, fish or mushrooms."},"type":"p","style":{}},{"id":"html4","cntnt":{"mrkup":"There aren’t just three meals a day, however — late-night supper is known as siu yeh and is an essential way to unwind after a long workday. Afternoon snacks abound, too, with street foods such as curry fish balls and fake shark fin soup."},"type":"p","style":{}},{"id":"html5","cntnt":{"mrkup":"As for sweet things, Hongkongers like these at all times of the day, but especially at night. Chewy, glutinous rice balls, taro balls and sago (tapioca) are popular, as is shaved ice with red (adzuki) bean and condensed milk."},"type":"p","style":{}},{"id":"html6","cntnt":{"mrkup":"Must-try dishes in Hong Kong"},"type":"h2","style":{}},{"id":"html7","cntnt":{"mrkup":"<b>1. </b><b>Gaibo</b><br>Unique to Hong Kong, this dish (also known as chicken pot) is two in one. You start with chicken in a clay pot with spicy mala sauce; once most or all of the meat has been eaten, soup is added. Diners can then order raw ingredients to cook in it, hotpot-style."},"type":"p","style":{}},{"id":"html8","cntnt":{"mrkup":"<b>2. </b><b>Char siu</b><br>Whether eaten as a simple everyday meal or finely prepared in a restaurant, this roast meat is arguably one of Hong Kong’s most loved. A rich marinade gives the pork a savoury and complex flavour, while a caramelised maltose glaze adds pleasant sweetness and charred notes."},"type":"p","style":{}},{"id":"html9","cntnt":{"mrkup":"<b>3. </b><b>Wonton noodles</b><br>The noodles in this dish are made of flour and alkaline water — resulting in a bouncy texture — and served in a delicate, clear broth of dried flounder and yellow chives. Some places stick to traditional small wontons, while others add big ones with shrimp. 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While its cuisine is strongly influenced by its Chinese roots, it also reflects the city’s cultural diversity and rich history — from its time as a British colony to its current status as a cosmopolitan metropolis."]},{"type":"p","content":["There are four common types of carbohydrate: juk (congee), fun (rice noodles), mein (wheat noodles) and fan (rice). Congee is mainly eaten as a breakfast food, as is cheung fun (plain rice noodle rolls with sesame sauce and sweet soy sauce). But locals also enjoy a leisurely yum cha (brunch with tea) of dim sum."]},{"type":"p","content":["For Canto-Western cuisine, visit a cha chaan teng. These British colony-era cafes are known for their good-value set menus and simple food, such as ham and macaroni soup, and satay beef with instant noodles. Wash it down with a cup of Hong Kong’s signature milk"," ","tea."]}],{"type":"inline","content":{"name":"Ad","props":{"ad":{"kvps":{"pos":"fitt-article-inline-outstream-1"},"type":"fitt-article-inline-outstream","className":"fitt-article-inline-outstream"},"className":"natgeo-ad","placeholders":{"compact":{"size":[320,50]},"regular":{"size":[320,50]}},"initSelf":true},"context":{},"config":{"gridDisplayMode":"none"}}},[{"type":"p","content":["For lunch, noodles are a favourite. Wonton mein (wonton noodles), ngau lam mein (braised beef brisket noodles) and che jai mein (cart noodles) are among the most popular. While lunch is usually a quick solo affair, dinner is all about getting together with family and friends. Hotpot is great for this, with diners dropping raw ingredients — fish balls, vegetables, beef slices, seafood — into a soup base flavoured with ingredients such as pork bones, tomato, fish or mushrooms."]},{"type":"p","content":["There aren’t just three meals a day, however — late-night supper is known as siu yeh and is an essential way to unwind after a long workday. Afternoon snacks abound, too, with street foods such as curry fish balls and fake shark fin soup."]},{"type":"p","content":["As for sweet things, Hongkongers like these at all times of the day, but especially at night. Chewy, glutinous rice balls, taro balls and sago (tapioca) are popular, as is shaved ice with red (adzuki) bean and condensed milk."]},{"type":"h2","content":["Must-try dishes in Hong Kong"]},{"type":"p","content":[{"type":"b","content":["1. "]},{"type":"b","content":["Gaibo"]},{"type":"br","content":[]},"Unique to Hong Kong, this dish (also known as chicken pot) is two in one. You start with chicken in a clay pot with spicy mala sauce; once most or all of the meat has been eaten, soup is added. Diners can then order raw ingredients to cook in it, hotpot-style."]},{"type":"p","content":[{"type":"b","content":["2. "]},{"type":"b","content":["Char siu"]},{"type":"br","content":[]},"Whether eaten as a simple everyday meal or finely prepared in a restaurant, this roast meat is arguably one of Hong Kong’s most loved. A rich marinade gives the pork a savoury and complex flavour, while a caramelised maltose glaze adds pleasant sweetness and charred notes."]}],{"type":"inline","content":{"name":"Ad","props":{"ad":{"type":"fitt-article-inline-box","className":"fitt-article-inline-box"},"className":"natgeo-ad","placeholders":{"compact":{"size":[300,250]},"regular":{"size":[300,250]}},"initSelf":true},"context":{},"config":{"gridDisplayMode":"none"}}},[{"type":"p","content":[{"type":"b","content":["3. "]},{"type":"b","content":["Wonton noodles"]},{"type":"br","content":[]},"The noodles in this dish are made of flour and alkaline water — resulting in a bouncy texture — and served in a delicate, clear broth of dried flounder and yellow chives. Some places stick to traditional small wontons, while others add big ones with shrimp. It’s best enjoyed with a splash of red vinegar to balance the alkaline flavour."]},{"type":"inline","content":{"name":"EditorsNote","props":{"body":"Published in the October 2024 issue of <i>National Geographic Traveller</i> (UK).<br><br>To subscribe to <i>National Geographic Traveller</i> (UK) magazine click <a href=\"https://subscriptions.natgeotraveller.co.uk/\" target=\"_blank\">here</a>. 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