https://www.scmp.com/rss/515894/feed Discover the stories behind Hong Kong’s street food culture, from egg waffles and fish balls to stinky tofu and dai pai dong classics en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com Alexander Mak Alexander Mak In the 1980s and 90s, open-air food stalls were a common sight in Hong Kong and during the colder months, hotpot was a dish of choice for those dining alfresco. The steaming pot not only offered a variety of rich flavours but also a cosy way to bring family and friends together, sharing food and laughter to warm the chilly nights. For those preferring a more comfortable setting, Cantonese snake-soup restaurants offered another popular winter staple, the warming tonic having been supped by... https://www.scmp.com/postmag/culture/article/3335320/pictures-what-are-hong-kongs-most-beloved-winter-foods-snapshots-1970s-2000s?utm_source=rss_feed https://www.scmp.com/postmag/culture/article/3335320/pictures-what-are-hong-kongs-most-beloved-winter-foods-snapshots-1970s-2000s?utm_source=rss_feed Sun, 07 Dec 2025 22:00:18 +0000 Bernice Chan Bernice Chan When the temperature drops in Hong Kong, street hawkers appear with giant woks filled with small black pebbles and brown chestnuts. For Hongkongers, it’s a sure sign that winter has arrived. Stirring the hot pebbles to prevent the nuts from burning also makes sure the smell of the roasting nuts lures in customers who buy small paper bags filled with the hot snack. In time-honoured fashion, they then try their best to peel the hard dark brown skin off to get at the tender, meaty, starchy lump... https://www.scmp.com/magazines/style/lifestyle/dining/article/3333197/why-chestnut-so-versatile-used-hong-kong-street-food-french-desserts-and-pasta-sauce?utm_source=rss_feed https://www.scmp.com/magazines/style/lifestyle/dining/article/3333197/why-chestnut-so-versatile-used-hong-kong-street-food-french-desserts-and-pasta-sauce?utm_source=rss_feed Tue, 18 Nov 2025 12:00:10 +0000 SCMP Sport SCMP Sport Cyclist Ceci Lee Sze-wing has a weakness for cheesecake, while for rugby sevens star Cado Lee Ka-to it’s double cheeseburgers and sprinter Alton Kwok Chun-ting just loves a milkshake. Hong Kong’s elite athletes have to consume lots of the right foods – meat, vegetables and so much rice – when they are training or in competition, but when they can “cheat” for a day, the options are endless. And unlike tennis star Novak Djokovic, who famously limited himself to one square of chocolate as a treat... https://www.scmp.com/sport/hong-kong/article/3331911/national-games-hong-kong-athletes-reveal-their-diets-and-their-cheat-foods?utm_source=rss_feed https://www.scmp.com/sport/hong-kong/article/3331911/national-games-hong-kong-athletes-reveal-their-diets-and-their-cheat-foods?utm_source=rss_feed Sat, 08 Nov 2025 00:00:13 +0000 Richard James Havis Richard James Havis Stephen Chow Sing-chi became a Hong Kong superstar in 1990, inheriting the comic crown that was worn by Michael Hui Koon-man in the 1970s and kung fu comedians like Sammo Hung Kam-bo in the 1980s. But by the middle of the decade, overexposure had caused his star to wane. A more thoughtful filmmaker than his scatterbrained films often suggested, Chow realised he needed to make a change, focusing on increasing the quality and decreasing the quantity of his films. Consequently, the 1996 film The... https://www.scmp.com/lifestyle/entertainment/article/3328469/how-stephen-chows-god-cookery-proved-hong-kong-comedy-star-could-do-much-more?utm_source=rss_feed https://www.scmp.com/lifestyle/entertainment/article/3328469/how-stephen-chows-god-cookery-proved-hong-kong-comedy-star-could-do-much-more?utm_source=rss_feed Sun, 12 Oct 2025 08:15:07 +0000 Mathias Woo Mathias Woo Hong Kong has long celebrated its status as a “culinary paradise” – a city where East meets West across steaming bamboo baskets and sizzling skillets. Yet behind the Michelin stars and street food fame, the city’s food and drink industry is quietly unravelling. Soaring rents, a deepening labour shortage, fractured supply chains and a vanishing pool of culinary talent have left businesses scrambling. In response, policymakers and industry leaders have embraced one particular remedy: the... https://www.scmp.com/opinion/hong-kong-opinion/article/3322680/5-step-recipe-revival-hong-kongs-food-sector?utm_source=rss_feed https://www.scmp.com/opinion/hong-kong-opinion/article/3322680/5-step-recipe-revival-hong-kongs-food-sector?utm_source=rss_feed Sun, 24 Aug 2025 22:30:11 +0000 Doris Lam Doris Lam Hong Kong may be one of the most expensive cities in the world, but that doesn’t mean you need to splurge to eat well. The city’s most iconic eats are not found on expensive tasting menus, but are instead located on every other street. From street food and cha chaan teng dishes to iconic Cantonese roast meats, these are snacks and meals that represent the heart and soul of Hong Kong culture – and they just so happen to be easy on the wallet, too. Here are some of our favourites. Spicy rice... https://www.scmp.com/lifestyle/100-top-tables/article/3318606/hong-kongs-best-cheap-eats-tam-jai-french-toast?utm_source=rss_feed https://www.scmp.com/lifestyle/100-top-tables/article/3318606/hong-kongs-best-cheap-eats-tam-jai-french-toast?utm_source=rss_feed Mon, 11 Aug 2025 04:45:08 +0000 SCMP Editorial SCMP Editorial Hong Kong is seeking to meet the demands of visitors for authentic experiences as it aims to offer “tourism everywhere.” One of the most appealing attractions remains the city’s traditional cuisine. But outdated policies and rigid regulations are threatening the existence of hawkers, an iconic feature of what the Tourism Board describes as “Hong Kong’s diverse culinary culture”. The absurdity of the rules was highlighted by a Post story about a 92-year-old itinerant hawker who cannot retire... https://www.scmp.com/opinion/comment/article/3319238/hong-kong-should-support-its-hawkers-not-let-them-disappear?utm_source=rss_feed https://www.scmp.com/opinion/comment/article/3319238/hong-kong-should-support-its-hawkers-not-let-them-disappear?utm_source=rss_feed Wed, 23 Jul 2025 23:15:12 +0000 Edmund Lee Edmund Lee 2.5/5 stars The inspiring true story behind the founding of an iconic Hong Kong food brand receives a largely uninspired retelling in The Dumpling Queen, a glossy if unabashedly melodramatic and run-of-the-mill biopic set primarily in the city in the late 1970s and 80s. The film represents a rare return to Hong Kong-centric stories for veteran filmmaker Andrew Lau Wai-keung, the Infernal Affairs co-director who has spent much of the past decade making so-called “main melody” movies in mainland... https://www.scmp.com/lifestyle/entertainment/article/3308698/dumpling-queen-movie-review-andrew-lau-depicts-founding-hong-kong-food-brand?utm_source=rss_feed https://www.scmp.com/lifestyle/entertainment/article/3308698/dumpling-queen-movie-review-andrew-lau-depicts-founding-hong-kong-food-brand?utm_source=rss_feed Thu, 01 May 2025 09:45:08 +0000 In recent weeks I have spent a lot of time waiting for food. I am talking about literal hours, and the strangest thing was, I did not mind. This is coming from someone who once ranted about the tyranny of the tasting menu and the fury of being kept hostage as course after course continued to arrive with no end in sight. Context matters, of course. In one instance I was sat in a coffee shop in Furano, Hokkaido, in Japan, run by a silver-haired woman who pottered gently around making pancakes and... https://www.scmp.com/lifestyle/food-drink/article/3301123/why-waiting-ages-food-arrive-worth-it-when-it-made-love-and-care?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3301123/why-waiting-ages-food-arrive-worth-it-when-it-made-love-and-care?utm_source=rss_feed Thu, 06 Mar 2025 23:45:08 +0000 Last December, the food and drink column of a local newspaper caused a stir with this headline: “Two-dish rice for $75 attracts long lines in Central’s IFC! High-class ‘this-this rice’ that even foreigners are eating”. In a stylish, cerulean-plastered interior, patrons engaged in a truly Hong Kong food tradition – the picking and choosing of accompaniments for their two-dish rice. Yet, instead of commonplace items such as minced pork with salted fish, there were dressed-up options like... https://www.scmp.com/postmag/food-drink/article/3289309/hong-kongs-two-dish-rice-make-it-fancy?utm_source=rss_feed https://www.scmp.com/postmag/food-drink/article/3289309/hong-kongs-two-dish-rice-make-it-fancy?utm_source=rss_feed Wed, 04 Dec 2024 11:15:14 +0000 Childhood memories of Hong Kong are a big source of inspiration for Canadian illustrator Kitty Wong. Her series of infographics on the Hong Kong food scene, for instance, have titles such as Let’s go Cha Chaan Teng, Let’s go Street Food and Let’s go Asian Bakery. For Hongkongers they inspire nostalgia. “I like to be inspired by this kind of nostalgic feeling,” Wong says, recalling visits with her mother to cha chaan teng – Hong Kong-style tea cafes – for tea and snacks. Some of her art –... https://www.scmp.com/lifestyle/arts-culture/article/3275120/hong-kong-food-and-fashion-nostalgia-inspire-canadian-artists-hong-kong-baby-girl-show?utm_source=rss_feed https://www.scmp.com/lifestyle/arts-culture/article/3275120/hong-kong-food-and-fashion-nostalgia-inspire-canadian-artists-hong-kong-baby-girl-show?utm_source=rss_feed Tue, 20 Aug 2024 04:45:09 +0000 Humble furu, the little cubes of fermented doufu sold in small jars, was in the headlines last month following revelations that Liu Ma Kee, a 119-year-old Hong Kong manufacturer of the stuff, was not totally forthcoming with its claim that its products were “made in Hong Kong”. Before I go on, note that I’m using the standard Mandarin romanisation “doufu” instead of the Japanese “tofu”. While doufu and tofu refer to the same foodstuff, I’m using the former because I find it strange to use a... https://www.scmp.com/lifestyle/arts-culture/article/3272874/after-hong-kong-tofu-scandal-recalling-chinese-prince-credited-its-invention?utm_source=rss_feed https://www.scmp.com/lifestyle/arts-culture/article/3272874/after-hong-kong-tofu-scandal-recalling-chinese-prince-credited-its-invention?utm_source=rss_feed Sat, 03 Aug 2024 00:15:10 +0000 Every Sunday, when I walk through the covered walkways of Central, I feel as though I’ve stepped into a parallel universe. Past Exchange Square, in the same spots occupied by cigarette-smoking financiers on weekdays, I see middle-aged men lying face down for a cut-price massage. When I make my way down onto Des Voeux Road, where executives are seen during the week hurtling back from their mid-day workout classes, women are precariously perched on kerbside railings for the most public... https://www.scmp.com/opinion/china-opinion/article/3272300/let-hong-kong-be-itself-city-where-life-always-finds-way?utm_source=rss_feed https://www.scmp.com/opinion/china-opinion/article/3272300/let-hong-kong-be-itself-city-where-life-always-finds-way?utm_source=rss_feed Wed, 31 Jul 2024 01:30:08 +0000 Along a street full of closed storefronts in a Hong Kong residential neighbourhood on a weekday evening, dozens of hungry customers have formed a long queue outside one of the few surviving eateries in the area. At Exquisite This This Rice, a “two-dish-rice” outlet in Shek Mun, six employees work in tandem as they take orders from customers and ladle freshly stir-fried Cantonese favourites into takeaway containers. It offers customers two pre-cooked main dishes of their choice and a generous... https://www.scmp.com/news/hong-kong/society/article/3264858/how-two-dish-rice-meals-went-hong-kong-workers-staple-culinary-classic-amid-tough-economy-pandemic?utm_source=rss_feed https://www.scmp.com/news/hong-kong/society/article/3264858/how-two-dish-rice-meals-went-hong-kong-workers-staple-culinary-classic-amid-tough-economy-pandemic?utm_source=rss_feed Sat, 01 Jun 2024 00:00:11 +0000 If one of the functions of art is to make you view the world in a different way, then the success of Chang Ya-chin’s paintings is – like the noodles she features in her work – instant. Once you have seen her dumplings bravely climbing a ladder as they prepare to dive into a bowl of dark vinegar, or her lonely tea egg carting a suitcase across a bridge, or her unpeeled lychee lying back on a swing looking more wanton than any decent fruit has a right to appear, the universe of Hong Kong food... https://www.scmp.com/lifestyle/arts-culture/article/3249703/dumplings-dive-lychee-lounges-tea-egg-totes-suitcase-theres-food-thought-oil-painter-chang-ya-chins?utm_source=rss_feed https://www.scmp.com/lifestyle/arts-culture/article/3249703/dumplings-dive-lychee-lounges-tea-egg-totes-suitcase-theres-food-thought-oil-painter-chang-ya-chins?utm_source=rss_feed Sun, 28 Jan 2024 08:15:11 +0000 Distinct, delectable, but disappearing: streetside hawker stands in Hong Kong known as dai pai dongs and the classic comfort food they serve are an iconic part of the city’s history, offering up a striking contrast to the modern polished skyscrapers that throng the city skyline. While many have closed down over the years, others have adapted to the times. From the classic food stands to cooked food centres to mushroom pavilions nestled in public housing estates known as dung gu ting, this... https://www.scmp.com/news/hong-kong/society/article/3242924/hong-kongs-traditional-dai-pai-dong-street-food-stalls-fight-stay-open?utm_source=rss_feed https://www.scmp.com/news/hong-kong/society/article/3242924/hong-kongs-traditional-dai-pai-dong-street-food-stalls-fight-stay-open?utm_source=rss_feed Mon, 27 Nov 2023 05:37:17 +0000 Charlz Ng is co-founder of events company Hybrid Group, co-owner of House Of Fitness gym, part owner of restaurant and bar Carbon, and also the events director for the Gay Games HK this November. He spoke to Andrew Sun. I grew up in Hong Kong so I’m a big local food person. My food memories are of fishballs and siu mai. I think my favourite Western food when I was young was KFC and McDonald’s, so they are guilty pleasures. A favourite place of mine is called Nam Kee (Shop 5, Cooked Food Plaza,... https://www.scmp.com/lifestyle/food-drink/article/3216637/one-best-ramens-world-reasonably-priced-michelin-star-food-where-gym-restaurant-and-bar-owner-eats?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3216637/one-best-ramens-world-reasonably-priced-michelin-star-food-where-gym-restaurant-and-bar-owner-eats?utm_source=rss_feed Thu, 13 Apr 2023 03:15:11 +0000 Around noon every day, 81-year-old Au Yuk-hoo takes her time unpacking her cart, slowly arranging the socks and stockings she sells along bustling Lee Garden Road in Hong Kong’s Causeway Bay. Before she was done setting up her stall on a Wednesday, a regular customer stopped to buy three pairs of ankle socks for HK$20 (US$2.50) each. “I have been selling them for 60 years,” she said. Au is one of Hong Kong’s last itinerant hawkers. Only about 300 licensed hawkers have mobile carts and, like Au,... https://www.scmp.com/news/hong-kong/society/article/3214826/fading-out-sight-hong-kongs-street-hawkers-are-dwindling-ageing-danger-disappearing?utm_source=rss_feed https://www.scmp.com/news/hong-kong/society/article/3214826/fading-out-sight-hong-kongs-street-hawkers-are-dwindling-ageing-danger-disappearing?utm_source=rss_feed Sat, 25 Mar 2023 04:00:40 +0000 Waffle lovers in Hong Kong are truly spoiled. From the ubiquitous egg waffle to Belgian waffles and croffles – croissant-waffle hybrids – the waffle craze shows no sign of slowing. After all, who doesn’t love these piping hot, crispy vessels for all things sweet or savoury? International Waffle Day is celebrated on March 25, and to mark it we take a look at the history of waffles in Hong Kong – specifically chequered waffles, or gaak zai beng to call them by their Cantonese name. Not to be... https://www.scmp.com/lifestyle/food-drink/article/3214656/secret-great-hong-kong-chequered-waffles-and-9-best-places-eat-them-slathered-peanut-butter?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3214656/secret-great-hong-kong-chequered-waffles-and-9-best-places-eat-them-slathered-peanut-butter?utm_source=rss_feed Fri, 24 Mar 2023 23:15:09 +0000 Information technology consultant Gary Suen was born in Hong Kong and studied in the United States. As a food blogger, he has his own site and is on various channels using the handle @g4gary. My “culinary epiphany” came during university, where many friends were big foodies or cooks, and I just kept sharing my eating, drinking and cooking adventures with them. I enjoy cooking as much as eating. I tend to focus on how dishes are prepared and hearing how chefs come up with ingredient combinations.... https://www.scmp.com/lifestyle/food-drink/article/3208468/hong-kongs-best-chiu-chow-fish-balls-and-egg-waffles-long-time-food-bloggers-recommendations?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3208468/hong-kongs-best-chiu-chow-fish-balls-and-egg-waffles-long-time-food-bloggers-recommendations?utm_source=rss_feed Thu, 02 Feb 2023 03:15:11 +0000 Born and raised in Canada, Michelle Yu is a practising dentist with her own charity, called Second Smile Foundation, and also a food influencer known as @munching_dentist. She spoke to Andrew Sun. I’ve always loved food. My parents started taking me to fine-dining [restaurants] even before I was a teen. Weekends always included dim sum and searching for the best Chinese food in Toronto. I moved to Hong Kong for dental school after university and never looked back. I will travel anywhere for... https://www.scmp.com/lifestyle/food-drink/article/3205404/nothing-makes-me-happier-satisfying-fish-ball-noodle-where-food-loving-dentist-eats-hong-kong-san?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3205404/nothing-makes-me-happier-satisfying-fish-ball-noodle-where-food-loving-dentist-eats-hong-kong-san?utm_source=rss_feed Thu, 05 Jan 2023 03:15:12 +0000 Using a giant metal spatula, Kobus Tsang stirs the chestnuts and coals with clockwork precision, the hypnotic swooshing punctuated by the occasional “ding ding” of passing trams. “The chestnuts have to be stirred every few seconds so they don’t burn and turn black,” says 30-year-old Tsang. It’s just after 2pm and the shopping district of Causeway Bay, on Hong Kong Island, is heaving with people. Working in perfect tandem next to Tsang is his mother, 60-year-old Tsang Chi-lee. “My mum has been... https://www.scmp.com/lifestyle/food-drink/article/3204070/chestnuts-roasting-open-wok-hong-kong-hawker-winter-street-food-staple?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3204070/chestnuts-roasting-open-wok-hong-kong-hawker-winter-street-food-staple?utm_source=rss_feed Thu, 22 Dec 2022 23:15:08 +0000 In a world of ever-present phone cameras, bad behaviour, particularly by high-profile businesses, rarely goes unpunished. Hong Kong’s King Bakery discovered this to their cost last week when a member of its staff was spotted on the city’s super-crowded mass transit rail network - the MTR - carrying uncovered trays of egg tarts, exposing them to an array of germs and potential contamination. Images of the errant eggy treats immediately appeared on social media, sparking concerns over hygiene, a... https://www.scmp.com/news/people-culture/article/3200713/egg-tart-germ-exposure-mass-transit-blunder-puts-spotlight-iconic-hong-kong-dessert-revives-mystery?utm_source=rss_feed https://www.scmp.com/news/people-culture/article/3200713/egg-tart-germ-exposure-mass-transit-blunder-puts-spotlight-iconic-hong-kong-dessert-revives-mystery?utm_source=rss_feed Sun, 27 Nov 2022 10:00:12 +0000 Another week, another loss of a long-time institution – and I’m not talking about the late Queen Elizabeth. It was Saturday night when friends texted me the news of Hoover Bakery in Kowloon City announcing its closure at the end of this month – and, quite honestly, I felt an overwhelming surge of despair. It had only been two weeks since we lost the likes of Tung Po Kitchen and just a month since Lin Heung Tea House and Happy Cake Shop shut their doors. Mido Cafe quietly slipped away back in... https://www.scmp.com/lifestyle/food-drink/article/3193224/hong-kongs-best-loved-restaurants-and-shops-deserve-more?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3193224/hong-kongs-best-loved-restaurants-and-shops-deserve-more?utm_source=rss_feed Wed, 21 Sep 2022 04:15:10 +0000 Hongkonger Lambda Li is a professional in the finance and derivatives sector, and an occasional blog writer too lazy to keep it up to date. She speaks to Andrew Sun. My workdays are long and hectic in finance, filled with calls and meetings. My feeding schedule is driven by my dislike of lift congestion and crowds. Efficiency is key, so I go during non-peak hours. I like to walk through Central for a sandwich or a bowl of noodles/ramen at places like Shugetsu (5 Gough Street, Central, tel: 2850... https://www.scmp.com/lifestyle/food-drink/article/3168885/dim-sum-fish-balls-pineapple-buns-grilled-meat-hong-kong?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3168885/dim-sum-fish-balls-pineapple-buns-grilled-meat-hong-kong?utm_source=rss_feed Wed, 02 Mar 2022 03:15:18 +0000 Joe Lam is the director of the Hong Kong Lesbian & Gay Film Festival, which is back with its 32nd edition, running from September 11 to 25. He’s also the founder of LGBT magazine Dim Sum. He spoke to Andrew Sun. I am a foodie who doesn’t like to take photos of food. I like trying new restaurants in Hong Kong. But I won’t eat insects. My most daring food experience was when I had a bite of guinea pig in Peru. There is a plant-based restaurant, Treehouse (The Steps, H-Code, 45 Pottinger Street,... https://www.scmp.com/lifestyle/food-drink/article/3147805/hong-kong-hidden-gem-fish-ball-noodles-delicious-plant-based?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3147805/hong-kong-hidden-gem-fish-ball-noodles-delicious-plant-based?utm_source=rss_feed Wed, 08 Sep 2021 09:15:07 +0000 Buzzing, multifaceted street-side activities are a well-established, colourful feature in any large urban centre. Ambulant food hawkers were a noted facet of life in all Asian cities, including Hong Kong, until recent times. Their declining numbers are seen by many – with some truth – as part of the ongoing homogenisation of local street culture, and a loss of distinctiveness, character and charm, as malls the size of city blocks inexorably take over. Depending on the time and season, foods on... https://www.scmp.com/magazines/post-magazine/short-reads/article/3143905/street-food-hawkers-hong-kong-tale-corruption?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/short-reads/article/3143905/street-food-hawkers-hong-kong-tale-corruption?utm_source=rss_feed Fri, 06 Aug 2021 00:45:17 +0000 Cantonese egg tarts, with their silky smooth, eggy custard filling and flaky pastry crust, are hard to resist when walking past a Hong Kong-style bakery. It’s even harder when they’re fresh out of the oven. For customers at Tai Cheong Bakery, one of Hong Kong’s oldest egg tart shops, the Cantonese treat isn’t just a delicious dessert, it’s the taste of their childhood. “It’s the sweet and savoury mixed together. It’s very nostalgic for me,” says one hungry customer in between bites. “When I was... https://www.scmp.com/lifestyle/food-drink/article/3102712/history-egg-tarts-savoury-sweet-england-canton-short-crust?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3102712/history-egg-tarts-savoury-sweet-england-canton-short-crust?utm_source=rss_feed Thu, 24 Sep 2020 23:15:07 +0000 In Yau Ma Tei, a bustling area of Hong Kong, food stalls stand side-by-side, enticing diners with a heady aroma from the dishes they are boiling, steaming and frying. Street food hunters nudge their way forward in the queue, surveying the offerings with craned necks. Some scarf down their food on the go, while continuing their quest for more delights; others prefer to stop and relish the snack, before resuming their food journey. Rising above the medley of fragrances is a pungent odour that... https://www.scmp.com/lifestyle/food-drink/article/3031288/hong-kong-street-food-westerners-love-and-loathe-egg-waffles?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3031288/hong-kong-street-food-westerners-love-and-loathe-egg-waffles?utm_source=rss_feed Thu, 03 Oct 2019 21:01:03 +0000 Siu Maai This popular Hong Kong dim sum snack is a type of dumpling, often made with ground pork, chopped shrimp and mushroom. A fish paste variety on a stick tends to be served at the city’s street food stalls. Other ingredients include onion, ginger, bamboo shoots, pepper and water chestnuts. It might be seasoned with sesame oil or rice wine. A thin sheet of lye water dough is used to cover the outside of the dumpling. Lau Chor-kwan, an instructor at the Chinese Culinary Institute, said siu... https://www.scmp.com/news/hong-kong/article/2085798/guide-traditional-hong-kong-street-food?utm_source=rss_feed https://www.scmp.com/news/hong-kong/article/2085798/guide-traditional-hong-kong-street-food?utm_source=rss_feed Sat, 08 Apr 2017 05:14:31 +0000