Hong Kong has an amazing food scene with something for everyone. Whether you’re into fancy dining, budget-friendly options, or trying new places, you’ll find it all here. From delicious roast goose to tasty steamed rice noodles, make sure to try some of the authentic Cantonese dishes in Hong Kong.
Check out the list of 10 beloved traditional Cantonese dishes in Hong Kong (Interested to know more about Cantonese food in other regions? Check our previous guide about Cantonese dishes in Guangzhou).
1. Roast Goose
Roast goose is a type of Cantonese-style barbecued meat dish known as siu mei. A perfect piece of roast goose has crispy skin on the outside and juicy, tender meat inside. It’s typically marinated in a sauce made with soy sauce, garlic, scallions, and honey, giving it a delicious flavor.
2. Roast Suckling Pig
Roast suckling pig is a luxury dish often found in Cantonese restaurants. It’s made from a young piglet, usually between two and six weeks old. When roasted, the piglet develops a thin, crispy skin that practically melts in your mouth as you bite into it.
3. Hainan Chicken Rice
Named after the tropical island of Hainan, this dish can be found in both Chinese and Southeast Asian cuisines. It consists of garlic-flavored rice served with pieces of cold, juicy chicken. It’s typically accompanied by soy sauce and freshly minced ginger with scallions for added flavor.
4. Cart Noodles
If you’ve ever wanted to customize your own bowl of noodles, cart noodles are the way to go. They’re mix-and-match meals where you can choose from various ingredients like soup bases, noodle types, and toppings. While the options differ from one restaurant to another, popular choices include beef brisket, daikon, fishballs, and dumplings.
5. Wonton Noodles
Wonton noodles are enjoyed in many places worldwide, but the Hong Kong version is often considered the best. This dish features thin and springy egg noodles served in a light soup. On top, you’ll find tasty wonton dumplings filled with prawns (and sometimes pork) in smooth wrappers. It’s often garnished with garlic chives for a fresh and aromatic flavor.
6. Stir-Fried Beef with Flat Rice Noodles
This is one of the classic Cantonese dishes in Hong Kong, made by stir-frying beef with wide, flat noodles called ho fun, known for their chewy texture. Soy sauce, onions, and bean sprouts are also key ingredients in this flavorful dish.
7. Steamed Fish
For generations, coastal Cantonese cooks have mastered the art of preparing fish. In Hong Kong, chefs steam the fish until it’s tender using boiling water, then cover it with a sauce made from spring onions, ginger, and soy sauce.
8. Claypot Rice
Traditionally, this dish is slow-cooked over a charcoal stove, which gives it a unique smoky flavor and aroma. However, many modern chefs use stoves to “sear” the bottom of the pot, creating the crispy golden base that clay pot rice is famous for.
9. Rice Noodle Rolls (Cheong Fun)
This steamed dim sum dish is called cheong fun, or “rice noodle rolls.” Its name comes from its thick, long shape resembling intestines. Thin sheets of white rice noodles are wrapped around a savory filling, which can include shrimp, beef, or char siu (barbecue pork).
10. Sweet and Sour Pork
Sweet and sour pork, known as “gu lo yuk,” is a beloved comfort food in Hong Kong. The original Cantonese version is made with vinegar, preserved plums, and hawthorn candy, giving it a nearly scarlet color and a sweet-sour flavor. However, nowadays, it’s more commonly made with ketchup and food coloring.
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