Leung cha (Cantonese: leung cha, also known as ""bitter tea"") is a traditional herbal tea widely enjoyed in southern China, particularly in Guangdong Province, Hong Kong, and Macau. It is made by boiling a unique blend of various medicinal herbs and traditional Chinese medicine ingredients, and is characterized by its distinctive bitter taste. Based on the principles of traditional Chinese medicine, leung cha has long been consumed in daily life for health management, relief from summer heat, and soothing sore throats. In Hong Kong, there are many specialty shops called leung cha po, and with their cultivated recipes, leung cha has become an integral part of the local culture.
Zhaopai Tangshui is a type of sweet dessert known as ""tangshui,"" widely enjoyed in regions such as Guangdong Province and Hong Kong in China, and is often offered as a signature dish at various dessert shops. Tangshui is essentially a dessert soup made by simmering a variety of ingredients—such as beans, grains, fruits, and herbs—in sweetened liquid, with its types and recipes varying greatly depending on the region and establishment. At traditional tangshui shops, such as Chiu Chow Hop Shing Dessert in Hong Kong, Zhaopai Tangshui is considered a representative specialty and enjoys high popularity among both local residents and tourists.
Soft-Shell Crab with Royal Thai Curry in French Bread is a modern fusion dish that combines traditional Thai cuisine with Western bread culture. Primarily served in Thai restaurants located in cosmopolitan cities such as Hong Kong, this dish features a soft-shell crab cooked in Thai-style curry and uniquely presented inside an entire French bread loaf used as a vessel. Its distinctive combination, texture, and fragrant sauce have made it popular, and it is regarded as a contemporary dish that exemplifies the blending of various Asian food cultures.
Under Bridge Spicy Crab and Roast Goose are traditional dishes that represent Hong Kong and are especially popular among both locals and tourists. Under Bridge Spicy Crab is a seafood dish characterized by its distinctive spicy flavor, created with generous amounts of garlic and chili peppers. The name comes from its origin under a flyover in the Wan Chai district. On the other hand, Roast Goose is a Cantonese meat dish known for its aromatic and crispy skin. Both dishes are considered symbols of Hong Kong’s food culture and are widely enjoyed, from everyday meals to special occasions.
Dairy Farm Ice Cream is a milk ice cream widely enjoyed in Hong Kong. Originally produced by The Dairy Farm Company Limited, a local dairy manufacturer, it is known for its nostalgic packaging and simple, pure milk flavor. Production has since shifted to Nestlé, but it remains a familiar and easily accessible sweet, available at convenience stores, supermarkets, and school canteens throughout Hong Kong. With a long history, Dairy Farm Ice Cream has become deeply embedded in Hong Kong's food culture and daily life.
Yuan Zhi Goose Leg Rice is a Cantonese dish mainly enjoyed in Hong Kong and Guangdong Province. It features freshly cooked rice topped with a whole juicy goose leg, served with a special sweet and savory sauce. This dish is a representative example of “Siu Mei” cuisine, alongside roast duck and char siu (barbecued pork). It is widely offered at many Siu Mei specialty shops and casual eateries in Hong Kong, and the generous, flavorful goose leg is especially popular among food enthusiasts.
Congee and youtiao are classic breakfast staples widely enjoyed in Hong Kong and other Chinese-speaking regions. Congee is a rice dish characterized by its smooth texture and delicate flavor, made by slowly simmering white rice. Youtiao is a deep-fried breadstick made from fermented wheat flour dough. These two items have long been served together as a traditional pairing, with diners appreciating the contrasting textures and flavors. In Hong Kong's congee specialty shops, it is common to find a variety of congees with different ingredients, accompanied by crisp, fragrant youtiao, both of which are deeply rooted in the region's food culture.
Hot douhua is a traditional warm tofu dessert widely consumed in the Guangdong region of China and Hong Kong. It consists of soft and smooth tofu served hot in a bowl, typically accompanied by sweet syrup and various toppings. Popular as a daily snack, breakfast, or light meal, it is especially favored in Hong Kong, where it can be found in markets and specialty shops. Made simply from soy milk, hot douhua is characterized by its gentle flavor and the existence of many regional variations.
Zhīmahu (pinyin: zhīmáhú), is a traditional sweet dessert soup widely enjoyed in southern China, Hong Kong, Taiwan, and other regions of East Asia. Its main ingredient is black sesame, which is blended into a rich, aromatic paste, then combined with sugar and sometimes rice flour to achieve a smooth, thick texture. Often served warm, this dessert is known for its velvety consistency and nutty flavor. At popular establishments such as Kai Kai Dessert in Hong Kong, zhīmahu is often topped with three soft glutinous rice balls (tangyuan), a presentation that has become beloved among locals and visitors alike.
San Miguel Pale Pilsen in Hong Kong is a type of lager beer that is widely enjoyed throughout the region. Originally a brand from the Philippines, local production in Hong Kong began in the 1950s and it is now manufactured by the San Miguel Hong Kong Brewery. The large 500ml bottle is conveniently available at many convenience stores, such as 7-Eleven, and is enjoyed in a variety of settings, including Hong Kong’s nightlife and casual eateries. With its distinctive flavor and historical background, it has become a staple beer deeply rooted in the local food culture.
