Hong Kong Street Foods (Part 1)

Hong Kong Street Foods (Part 1)

Dim Sum

Dim Sum is a style of Chinese cuisine that prepared as small bite-sized portions of food served in small steamer baskets or on a small plate. Dim sum dishes are usually served with tea. In Hong Kong, many restaurants start serving dim sum as early as five in the morning and each restaurant has its own signature dim sum dish. It is also a tradition for the elderly to gather to eat dim sum after morning exercises. #traditionaldimsum

However, in the modern society, it has become common place for restaurants to serve dim sum at dinner time, various dim sum items and take away for students and office workers. #moderndimsum

Type of Dim Sum:

Siu Mai - Dish that look like dumplings that are shaped like a basket with the filling sticking out over the top. The dumplings are steamed and contain shrimp and pork filling with little crab or fish roe sprinkled on top.

Fung Jeow - It is actually marinated chicken's feet. This dish is my favorite dish in dim sum. They are either stir-fried or deep-fried, then marinated to steamed. The sauce that are often used to marinade are black bean sauce or oyster sauce.

Lo Bak Goh -  A cake that made with Chinese turnip, which is similar to Japanese daikon radish and mix up with rice flour. It is normally deep-fried and served with red chilli sauce.

Lo Mai Gai - Sticky rice with meats ( noramlly included pork or chicken and Chinese sausage) that wrapped in lotus leaves and steamed.

[rougly AUD 18 for a meal in Dim Sum]

Editor: Likyu Chong