Hong Kong Food City by Tan, Tony -- Read -- Imperial Library of Trantor

Index

Cover Title Contents What An Exciting Book! A Brief History Of Hong Kong Hong Kong Pantry Starters, Soups And Cold Dishes

Hot and sour soup Quail sang choy bao Sichuan sliced pork with garlic and chilli sauce Bang bang chicken Shanghai-style cloud ear fungus salad with coriander Drunken abalone Prawn toast Winter melon soup with chicken velvet Spinach soup with salted egg and century egg Seaweed salad with sakura shrimp Smashed cucumber salad

Meat

Stewed beef brisket Sweet and sour pork Korean spicy pork wraps Char siu (barbecue pork) Wagyu short rib, jalapeño purée, soy glaze and spring onion kimchi Hakka pork with preserved mustard greens Ma po doufu Shanghai red-cooked pork Braised pork ribs Braised lamb with bean curd and tangerine peel Rogan josh

Poultry

Hakka salt-baked chicken Kung pao chicken Cantonese soy chicken Hainanese chicken rice Sichuan tea-smoked duck Swiss chicken wings Peking duck Braised abalone and chicken with sand ginger Stir-fried chicken with lap cheong and snow peas My chicken bao

Seafood

Cantonese lobster with spring onion, shallots and red onion Steamed crab claw with egg white custard Kingfish carpaccio with jicama, fennel confit, soy and ginger Cantonese-style steamed fish Curry fish balls Stir-fried pipis with XO sauce Steamed oysters with black bean sauce Cantonese twice-cooked prawns with soy sauce Sea urchin in lobster jelly with cauliflower and caviar Deep-fried stuffed crab

Vegetables

Lotus root ‘meatballs’ with roast tomato sauce Vietnamese yellow curry Chiu Chow stir-fried radish Stir-fried gai lan Stir-fried bitter melon with egg Braised wild mushrooms Fish-fragrant eggplant Sichuan dry-fried green beans

Rice and noodles

Macanese fried rice with cod Wonton noodle soup Stir-fried beef hor fun noodles Crab with glass noodles Yangzhou fried rice Congee with fish and ginger Home-style stir-fried rice vermicelli with pork and greens Cantonese claypot rice Wontons with red chilli oil Tomato noodles

Dim sum

Steamed pork and prawn dumplings Steamed glutinous rice parcels in lotus leaves Scallop and chive dumplings Steamed beef balls Radish cake Char siu bao (barbecue pork buns) Baked barbecue pork buns Lava bao

Desserts and pastries

Chilled mango, sago, pomelo and coconut soup Mango puddings Bo lo bao (pineapple buns) Dan tat (egg tarts) Green-tea ice cream Sachima (caramelised egg fritters) Basil dragon pearls, panna cotta and ginger ice cream Ginger puddings Walnut biscuits Vanilla soufflé

Basic recipes

Chinese chicken stock Chinese superior stock Chilli oil Chilli sauce Pickled Chinese cabbage with chilli and garlic Pickled young ginger Cantonese spring onion and ginger dip Salted duck eggs XO sauce

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