Hong Kong cuisine

Hong Kong's cuisine is primarily influenced by Cantonese cuisine, European cuisine (especially British), and non-Cantonese Chinese cuisines such as Hakka, Teochew, Hokkien, and Shanghainese cuisine. Japanese, Korean, and Southeast Asian cuisines have also had an influence, reflecting Hong Kong's history as a global trading center under British colonial rule. Its complex flavor combinations and international gourmet expertise have earned Hong Kong the titles of "Gourmet Paradise" and "World Food Expo."

Since 94% of Hong Kong's permanent residents are of Cantonese descent, Cantonese cuisine is the predominant dining tradition at home. The majority of Chinese in Hong Kong are Cantonese, but there are also significant groups of Hakka, Teochew, and Shanghainese people, and meals at home are primarily Cantonese, often with elements from other cuisines. Rice is the main staple in home cooking, and ingredients are mainly purchased from local convenience stores and independent fruit and vegetable shops, although supermarkets are also becoming increasingly popular.

Due to the high population density, homes and kitchens in Hong Kong are generally small. Traditional Chinese cuisine requires fresh ingredients, which means people often shop several times a week and in smaller quantities than is common in the West. Takeout and eating out are also common, as many are busy with an average 47-hour workweek, making it difficult to cook at home.