香港美食

香港美食 - 海鮮篇/Delicious Seafood of Hong Kong

 

Eating seafood is the best part of the dining out experience in Hong Kong. From high-end restaurants to roadside stalls (大排檔)，dizzying varieties of seafood sourced from all over the world are available, provided you don't mind paying premium price. Cantonese style of cooking seafood puts emphasis on 原汁原味, highlighting the natural, original taste of the ingredients. Steamed grouper is a must-try dish, an ethereal experience not to be missed. Outlying islands and fishing villages such as Lamma island (南丫島), Cheung Chau (長洲), Lau Fou Shan (流浮山) are renowned for excellent seafood. My personal preference is late night meals at roadside stalls, aka 大排檔, where prices are more reasonable, and stir-fry techniques and qualities are otherworldly. 

 

1. 清蒸石斑 - steamed 4 lb grouper

2. 薑蔥膏蟹 - stir-fried crab

3. 豉椒蟶子皇/椒鹽鮑魚 - saute razor clams/fried abalone 

4. 蒸貴妃蚌 - steamed clams

5. 墨汁意麵 - cuttlefish ink pasta 

6. 白灼蝦 - blanched shrimp

7. 豉椒燜白鱔 - saute eel in fermented black bean sauce 

8. 辣煮花螺 - spicy sea snails casserole 

9. 廟街大排檔炒蟹 - Temple street night market stir-fried mud crab