Hong Kong cuisine is an integral component of Chinese food culture and boasts specialties like noodles and roasted meats, with bold yet complex flavors like soy sauce and oyster sauce being staples of its cuisine. Other popular dishes include fried rice and stir-fried seafood dishes.
Hong Kong cuisine is dominated by Cantonese culture, with influences from Shanghainese and Hakka cuisines as well. Home cooking tends to follow this traditional form, using fresh ingredients with flavorful sauces for home meals; rice serves as the main staple. Groceries can typically be purchased locally from grocery stores or independent produce shops.
By the 1970s, stock market investments had brought about a wave of prosperity that enabled Hong Kong middle class to enjoy restaurants with excellent Cantonese cuisine and dine out frequently. Many chefs from pre-Communist Guangzhou were well versed in classical haute cuisine techniques and began creating celebrated dishes specifically tailored for Hong Kong dining scene.
Hong Kongers enjoy tea as part of their beverage culture both at home and restaurants, often served in a pot or mug and usually sweetened with rock sugar or syrup. Other drinks consumed regularly in Hong Kong include juices, smoothies and coffee beverages. An extensive variety of tea leaves and combinations are used.
