Hong Kong Food Adventures (Revised Edition)
Hong Kong’s culinary culture blends East and West, creating diverse forms of food ranging from extravagant to frugal. Behind different cuisines and eateries lie deep historical roots and development. Where do the teahouses, Western restaurants, and “cha chaan teng” (Hong Kong-style cafes) originate from? Did you know that the term “燒賣” (siu mai) comes from Mongolian? What are the origins behind old Cantonese terms like “食白果” (eating Ginkgo) and “燉冬菇” (simmering dried mushrooms)?
Authors of this book, each with their own expertise and experiences, delve into eateries, cuisines, and Cantonese dialect, using primary historical sources, annotations, and comparisons to guide readers on a journey through the past and present. They narrate Hong Kong’s fascinating and surprising culinary history anecdotes.
WONG Ka Leung, AU Chi Kin, TSANG Hon Tong, WONG Long Wai
2025-02-10
Publisher
"The 21st Top Ten Book Picks" Secondary school students' favorite books, teachers' recommended books
Joint Publishing (Hong Kong) Company Limited
Publisher
Queenie Cheung
Manager - Marketing
wfcheung@jointpublishing.com
(852) 21387843
(852) 28455249
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