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In the second edition of this award-winning book, experience the city’s fascinating food culture through the eyes of local artisans, restaurateurs, and streetside hawkers. Read up on Traditional Chinese Medicine and its impact on Cantonese culinary habits. Learn about the intricacies of dim sum, the quirks of a cha chaan teng. Take a spin at the wet market, and meet the makers behind Hong Kong’s handcrafted jook sing noodles and ubiquitous fish balls. Get introduced to the different methods of Cantonese cooking, and the different food customs that are observed during special occasions.
What’s more: A new pronunciation system crafted exclusively for this book makes key Cantonese terms that much easier to read. And classic Hong Kong-style recipes found at the end of each chapter offer a truly immersive experience.
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