TOU3003 Lecture 3_HK Favorites and Chinese Cuisine_moodle (1)

Cantonese Cuisine

Originates from the regions around Canton in southern China’s Guangdong province, with extensive influences from other cuisines.

Dim Sum

Literally means ‘touch your heart’, served in bite-size portions.

Hakka Cuisine

Focuses on the texture of food; preserved meats and vegetables are common, featuring stewed and braised dishes.

Peking Duck

A notable dish from Beijing cuisine, known for its crispy skin.

Sichuan Cuisine

A style of cookery from Sichuan province, famous for its bold flavors and spiciness.

Chopsticks

Primary eating utensils in Chinese culture, used for solid foods.

Teochew Cuisine

Originates from the Chaoshan region in Guangdong Province; known for braised dishes and seafood.

Yunnan Cuisine

Features a variety of ingredients; known for spiciness and includes mushrooms, flowers, and insects.

Fujian Cuisine

Light in taste, often includes seafood and complex dishes with multiple ingredients.

Hong Kong-style Western Cuisine

Served in Cha Chaan Teng, including milk tea, coffee, and other adapted Western dishes.

Family Style

A dining service where each individual diner is given their own bowl of rice, with communal plates for sharing.

Seafood

A specialty in Hong Kong cuisine, especially fresh live seafood found in various coastal areas.

Guoqiao Mixian

A notable dish from Yunnan cuisine, consisting of rice noodles.

Braised Goose

A notable dish in Teochew cuisine, characterized by slow-cooking techniques.

Hong Kong Delicacies

Includes local specialties such as egg tarts, pineapple buns, and various dim sum.