The final week of my Hong Kong food diary. It’s safe to say that I gained a few pounds, as I would continue eating even after full. The weight is mostly in my face (good) and midsection (bad). Yes, my cheeks have filled out, but now I have a muffin top. It was totally worth it though, as I don’t know when I’ll have a chance to eat many of these dishes again.
Other weeks in my Hong Kong Food Diary
oh jeff! why do you torment me so!
delicious!
Is this death by salivation?
These pictures are really mouthwatering, even to someone who’s not that into food like me.
BTW, the “rice banana” should really be called rice crust (or scorch), as banana and crust(or scorch) in Chinese share the same pronunciation.
Ah, I didn’t realize…good to know. In my mind, I always pictured the crust solidifying in lines, like a banana!
I have way too many individual comments for this one space. It would be cool if one could comment on each picture. Some made me hungry, some made me laugh (Like the tripe being like rubber bands, the fish that “looks angry” or the “Swiss” Chicken Wings. LOL). Some made me wince, such as the talons and the pigeon heads! OMG :(
Oh… and the preserved eggs. Oh my, oh my.……
So much to talk about. But in any case, as always, each picture is absolutely incredibly beautiful. They belong in a book for sure. I love looking at the the actual serving dishes, the cuttlery used and everything that surrounds the actual food as much as the food.
Such talent. And.…. how can so many Chinese people be so skinny? I guess they have good “metabolisms” like I do. It’s all in the mind!
You’re not alone; phoenix talons and bird heads tend to scare non-Chinese people. :)
It’s so true that presentation plays a part in a meal. I like how the pictures have a little bit of background, so you get a hint of the decorum and style of each place the food the eaten.
I suspect that Chinese thinness is a combination of genetics (fast metabolism) and healthier eating habits (more meals through the day with less food in each).
I’ve never seen a man with a muffin top! You NEED to post photos!
I was thinking about that actually, since this is a rare phenomenon for me to expand in this way. I haven’t gotten around to it though, so I hope I can keep the muffin top and take pictures before my metabolism devours it.
Siu Long Baaaaao!!!! oh maaaannnnnn. I miss that so much, with the red ginger vinegar… awesome. And the cheung fan is my favorite too. What do you call the drunken chicken(in chinese)?
I was surprised to find about 5 or 6 dishes in here that I have never experienced. Chinese cooking is SO diverse…
Creepy parts: I guess I will never get uncreeped-out by the idea of bird’s nest soup, but I didn’t know it was sweet!?.
Poor wee pigeons. Isn’t it too much waste of a bird? oh well.
My friends and I have been saying for YEARS that Americans should get hip to Asia’s many inventive drinks.
Drunken chicken is a direct translation: zui gai. If you were surprised to find only 5 or 6 dishes, then you have more exposure to Chinese food than me. There were so many things I never had before.