Hong Kong Food & Culture: 2nd Edition

"This book is a must-read for every foodie who wants to gain a broad understanding of the diversity of Cantonese food in this exciting city." - Richard Ekkebus, Amber Winner, Gourmand International Asian Cuisine
In the updated second edition of this award-winning book, Hong Kong Food & Culture continues to deliver a comprehensive tale of Hong Kong's rich culinary traditions through painstaking research, compelling visuals, and intimate storytelling. Experience the city’s fascinating food culture through the eyes of local artisans, restaurateurs, and streetside hawkers. Read up on Traditional Chinese Medicine and its impact on Cantonese culinary habits. Learn about the history of dim sum, and the unique offerings of a bing sutt or cha chaan teng. Take a spin at the wet market, dabble in some street food, and meet the makers behind Hong Kong’s handcrafted jook sing noodles and ubiquitous fish balls. Get introduced to the different methods of Cantonese cooking, and the different food customs that are observed during special occasions. What’s A new pronunciation system crafted exclusively for this book makes key Cantonese terms that much easier to read. And classic Hong Kong-style recipes found at the end of each chapter offer a truly immersive experience. Hong Kong Food & Culture 2nd Edition is lighter and more compact, with a tweaked cover and a more attractive price point than the 1st Edition. Topics 1. History
2. Classic Dishes and Essential Ingredients
3. Sauces, Oils, Pastes and Condiments
4. Rice, Noodles, Dumplings
5. Local Restaurants
6. Wet Market Culture
7. Street Food Culture
8. Dim Sum and Tea Culture
9. Traditional Chinese Medicine
10. Herbs, Spices, Preserved Goods
11. Food for Every Occasion
12. Dining Etiquette
13. Cooking Techniques
14. Tableware, Utensils and Cooking Equipment