The set of rice porridge and fried breadstick is a traditional form of breakfast or light meal in Cantonese cuisine, mainly found in China and Hong Kong. It typically consists of smooth congee, made by simmering rice for a long time, served with freshly fried, elongated breadsticks known as youtiao. This combination is widely offered at homes, congee specialty shops, and cha chaan teng (Hong Kong-style cafés). Appreciated for its gentle flavor, easy digestibility, and well-balanced texture, this pairing is considered one of the dishes that symbolize the everyday food culture of Hong Kong.
YoyiC is a lactic acid bacteria beverage widely enjoyed in East Asian regions, particularly in China. It is produced by Mengniu Dairy, a major Chinese dairy company, and has gained popularity primarily in Hong Kong, mainland China, and Southeast Asian countries amid a growing interest in health and wellness. YoyiC is characterized by its use of live lactic acid bacteria in its production process and a variety of available flavors, leading it to be frequently compared with similar probiotic drinks from Japan and South Korea. The drink is easily accessible at local eateries and supermarkets, such as those along Flower Market Road in Hong Kong's Kowloon district, and is consumed by people of all ages.
Tough meat dishes are a general term for dishes prepared to make use of the original fibers and chewy texture of meat. Particularly in Chinese-speaking regions such as Hong Kong and some parts of East Asia, there is a culinary culture that values the strong texture of meat. Traditional techniques are used to intentionally cut lean portions of pork or beef thick and cook them over high heat. Cantonese roasted meats like char siu, as well as a variety of other tough meat dishes served in local eateries, feature unique methods of preparation and seasoning. In these regions, the ""toughness"" of meat is often regarded as an indicator of freshness and flavor, reflecting different values concerning ingredients and texture compared to those in Japan and the West.
Tapioca tea is a tea-based beverage that originated in Taiwan, featuring chewy tapioca pearls and milk tea, and is enjoyed worldwide. Milksha is a Taiwanese brand specializing in tapioca drinks, offering beverages made with high-quality tea leaves and fresh milk. The Hong Kong flagship store attracts attention from local consumers and tourists alike as a place to experience authentic Taiwanese flavors in Hong Kong.
Gai Daan Jai, also known as Egg Waffle, is a traditional snack originating from Hong Kong. Made from ingredients such as flour, eggs, and sugar, it is characterized by its distinctive grid of round, puffy bubbles. Commonly served at street stalls and small shops, Gai Daan Jai has been enjoyed by both locals and tourists since its invention in Hong Kong in the 1950s. In recent years, it has gained international popularity under names like ""egg waffle"" and ""bubble waffle,"" with various adaptations appearing around the world.
Tapioca drinks, originating in Taiwan, are popular beverages that combine tapioca pearls made from cassava starch with a variety of drinks such as milk tea and fruit tea. Since their emergence in the 1980s, they have spread throughout Asia and the world, beloved for their unique texture and versatility in customization. Ten Ren’s Tea, a well-known tea specialty store in Hong Kong, offers high-quality tapioca drinks made with traditional tea leaves, attracting both locals and tourists alike.
XO Sauce Seafood Fried Rice is a rice dish widely enjoyed in contemporary Chinese cuisine in Hong Kong. Characterized by the rich umami of XO sauce—a premium condiment—and the flavors of various seafood ingredients, it is stir-fried to bring out these distinctive tastes. The dish is served at a variety of eateries, including restaurants and cha chaan tengs (Hong Kong-style cafes). Despite its use of simple ingredients, it offers a complex and deep flavor, making it extremely popular among both tourists and local residents.
In-flight meals refer to food and beverages provided to passengers onboard commercial aircraft. They have become a standard service, especially on international and long-haul routes operated by airlines, playing a significant role in ensuring passenger comfort during travel. The content of in-flight meals varies depending on the airline, travel class, route, and even the cultural or religious backgrounds of the departure and destination points. In recent years, greater emphasis has been placed on food safety, nutritional balance, and the availability of special meals. Strict standards are applied throughout the processes of ingredient procurement, cooking, storage, and serving, with special attention given to the limited space and changes in taste perception at high altitudes. Preparation and loading of in-flight meals take place at airports around the world, including Indira Gandhi International Airport in New Delhi.
In-flight meals refer to the food and snacks provided to passengers during a flight. The content and serving methods vary depending on the departure and arrival locations, airline, and class, with a wide range of international cuisines and special meal options commonly available. In recent years, to enhance passenger satisfaction and brand value, there has been an increase in regionally distinctive menus that use local ingredients, as well as options that cater to health-conscious and religious preferences. In-flight meals are usually prepared and packaged at facilities near the airport of departure and are loaded onto the aircraft for each flight.
Dried coconut is a food product made by drying the flesh (endosperm) obtained from the mature fruit of the coconut palm (Cocos nucifera). Due to its high shelf life and unique texture and flavor, it is widely used around the world. Mainly produced in tropical regions, it is valued not only as a snack in its natural form but also as an ingredient in confectionery and cooking. Dried coconut can commonly be found around India Gate in New Delhi, India, where it is enjoyed by both locals and tourists.
