Hong Kong Food Diary: Week 2

Soft shelled crab

Thumbnail: Banana cream pie
Thumbnail: Fried white Chinese carrot cake
Thumbnail: Banana pancake
Thumbnail: Barbecue spare ribs
Thumbnail: Stewed Chinese cabbage and spare ribs
Thumbnail: Cauliflower with pork
Thumbnail: Stir fried Chinese broccoli with garlic
Thumbnail: Chiu Chow Congee
Thumbnail: cloud ears, tofu, Chinese mushrooms, and glass noodles
Thumbnail: Canoe congee with calamari
Thumbnail: Deep fried banana
Thumbnail: Deep fried fish
Thumbnail: Fish balls and pork rice noodles
Thumbnail: Iced Horlicks
Thumbnail: steamed fish with black bean sauce and minced pork
Thumbnail: French toast
Thumbnail: Fried eggs with preserved pickles
Thumbnail: fried noodles with bean sprouts and bbq pork
Thumbnail: Fruit bowl
Thumbnail: Green tea tiramisu
Thumbnail: Ham and mozzarella sandwich
Thumbnail: Honey and lemon tea
Thumbnail: King fried noodles
Thumbnail: Minced beef roast congee
Thumbnail: Mixed Chinese vegetables
Thumbnail: Fried noodles with bean sprouts
Thumbnail: Noodles with shrimp
Thumbnail: Oil fried ghosts
Thumbnail: Oil ghosts in flat noodles
Thumbnail: omelette with Chinese onion and bean sprouts
Thumbnail: Paninin
Thumbnail: Pho
Thumbnail: Pho garnish
Thumbnail: Pigs blood congee
Thumbnail: Plain big flat noodles with peanut and sweet sauce
Thumbnail: Pork chop, wings, and fries
Thumbnail: Pork and preserved egg congee
Thumbnail: Pork jerky
Thumbnail: pork knuckles, ginger and eggs in black Chinese vinegar
Thumbnail: Stewed preserved Chinese cabbage with spare ribs
Thumbnail: Sea salted chicken
Thumbnail: Bean sprout shrimp omelette
Thumbnail: Small pizza
Thumbnail: Smoked fish patty
Thumbnail: Soups and noodles
Thumbnail: spare ribs with black bean and red pepper
Thumbnail: Steamed fish
Thumbnail: Stir fried chicken with string beans
Thumbnail: Stir fried glass noodles with shrimp
Thumbnail: Fried tofu with Chinese onions
Thumbnail: Chinese vegetables with fatty pork
Thumbnail: Vietnamese coffee
Thumbnail: Vietnamese sandwich
Thumbnail: Vietnamese spring rolls
Thumbnail: Winter melon and pork bone soup
 

My cousin brought over some Japanese apples that cost $90 HKD ($15 CAD) for a pair. They were light green and quite large, but they did­n’t taste that unique. My uncle believes the cost comes from the way the apples are grown: all the branch­es but one are cut from the apple tree, so all the nutri­ents go into one apple.

I’m so glad my fam­i­ly knows how to eat; I get to par­take in all the amaz­ing food they buy or cook. Even snacks — cook­ies, can­dy, ice cream, and drinks — are of a par­tic­u­lar qual­i­ty. I’m won­der­ing how much weight I’ve gained so far.

Other weeks in my Hong Kong Food Diary

Sum Sum eating dessert

7 comments

  1. ok heres the thing jeff you ether need to stop post­ing all this awsome food or bring it all back 4 me lol.all i doo is look at them read ur dis­crip­tions and think god damn i got­ta go to hongkong apper­ent­ly there is noth­ing there i will not eat and cal­i­mari is awsome ur nuts lol­may i sug­jest u bring home ur share lol
    theres no take out place in kingston that even comes close to the lev­el of what ive seen in ur posts

    ps if green tea flan tastes like green tea ice cream did u may wana bring me home a slice 2 lol

    • Unfortunately, I can’t bring any food back, espe­cial­ly since I’m going through US cus­toms, who are much more strict than any oth­er coun­try I’ve been to. Otherwise, I’d bring you back some cala­mari flan. :D

  2. I was just won­der­ing myself how much weight you must have gained! Actually, I’m sur­prised at the vari­ety of fried foods that are served, like bananas!? Neat! At least we don’t have to wor­ry about you starv­ing over there :). Come home safe!

    xo

    • You’ll have to tell me where you notice it, if there’s any weight gain. I’d rather have it in my cheeks than in my bel­ly. Tons of stuff here is fried (which has a dif­fer­ent word from stir-fried in Chinese, pos­si­bly only because it’s cook­ing with a wok instead of a pan). I think that’s why Chinese peo­ple drink so much tea. Fried food is con­sid­ered yang, and tea is yin, so they bal­ance out. Otherwise, one would get sick.

  3. Oh man! Bee Cheng Hiang makes the BEST crunchy sweet cured meats like that lit­tle square you had. I about did a hand­stand the first time our “Uncle” brought us some from HK. Lok Bok Go (the daikon cake)is like my Asian equiv­a­lent of mashed pota­toes — clas­sic com­fort food. I total­ly miss the good kind. And the FRENCH TOAST!!!EEE!!. Love it. The places that do it right even put a wee bit of peanut but­ter in the mid­dle of the slices, it’s sooooo good.

    You are SO lucky. Eat your­self sil­ly while you have the chance!

    • It’s been so hard not to eat myself sick; I have to remem­ber to pace myself because there’s just too much to try!

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