去香港不可不尝的14道美食

去香港，最不能错过的就是香港的美食。香港美食吸引着来自世界各地的游客，无论是广东菜、上海菜，还是日本料理、印度咖喱，你都可以在香港找到口感最地道的餐厅。香港的小吃也是名满天下，街头小贩做出的美食同样令人流连忘返。

香港有“世界美食博览会”的美称，去香港旅游的游客最爱做的事情之一就是在外就餐。从路边摊小吃到世界顶级餐厅，香港可选择的餐厅多种多样。

香港的许多餐厅都受到东方和西方文化的影响。只需置身香港，美食爱好者就可以尽情享受来自日本、韩国、泰国、马来西亚、新加坡、越南、印度、欧洲和美国等地的地道美食。拥有多种美食的香港真正成为了吃货的天堂。

至少98%的香港居民是华人，他们或者是广东人、潮汕人，或者是客家人、上海人。

许多香港人早饭喜欢吃米粥和油炸桧。不过，面包、香肠、煎饼、鸡蛋在内的西式早餐在香港也越来越受欢迎。

多数香港人午饭和晚饭在家吃中餐配米饭。广东菜最常见的一些食材包括：香菇、大白菜、咸鸭蛋、芥蓝、红豆、虾米、海鲜沙司、干贝、枣和莲子。

下面，让我们一起走近香港的美食世界。

香港著名美食

1. Sweet and Sour Pork 咕噜肉（又称甜酸肉或咕咾肉）

Sweet and sour pork is probably the most famous Hong Kong food, which has made its way into Chinese take away menus around the world. The well-known pork ribs or tenderloin are eaten with delicious orange sauce.

咕噜肉可能是最著名的香港美食，在世界各地的中餐菜单上都可以看到这道菜的名字。这道名菜要蘸着美味的橘子酱吃。

2. Wontons 云吞

Wontons are known as chāo shǒu (literally means "crossed hands"), added to a clear soup along with other ingredients, sometimes deep-fried. Several shapes are common, depending on the region and cooking methods.

云吞又名“抄手”，在清汤里加入其它佐料一起煮，有时是油炸。云吞有各种包法，依地区和烹饪方法而不同。

The most famous are called Sichuan-style wontons, a celebrated snack in Chengdu. They are famous for their thin skin and rich meat filling as well as their soup, made of chicken, duck, and pork simmered for a long time.

最著名的云吞是四川云吞，是成都当地的一种名小吃。四川云吞以皮薄馅大闻名，云吞汤用鸡肉、鸭肉、猪肉长时间炖煮而成。

The taste texture is very smooth and quite oily. A more Hong Kong style version would be cooked without peppers, and instead pieces of salted fish. It's extremely popular and much ordered in restaurants or dai pai dong (traditional licensed food stalls) together with rice.

云吞的口感爽滑多油。香港云吞不加辣椒，而是加咸鱼片。云吞在香港很受欢迎，人们在饭店和大排档经常点云吞来配米饭吃。

3. Roast Goose 烧鹅

Roast Goose is a traditional specialty of Cantonese cuisine: It is a whole goose roasted with secret ingredients, cut into small pieces, each piece with skin, meat and soft bone, and eaten with plum sauce.

烧鹅是传统的广东菜：整鹅用秘制配料烤成，切成小块，每块都包含皮、肉和软骨，蘸苏梅酱吃。

4. Wind Sand Chicken 风沙鸡

This famous dish originated from Guangdong, and become well-loved by Hong Kong people. A whole chicken is flavored and put into the oven for about 20 minutes until the chicken’s skin turns brown.

这道名菜源于广东，深受香港人喜爱。整鸡加上调料后放入炉内烤20分钟左右，直到外皮呈褐色。

What makes it so unique is that garlic pieces are added and it looks like wind-blown sand. The chicken is roasted and crispy on the outside and very smooth and tender inside. The smell of the garlic pieces is exactly to the right degree.

这道菜的独特之处就在于加入蒜末，让烤鸡呈风沙色。鸡肉外脆里嫩，蒜末味道恰到好处。

5. Shrimp and Chicken Balls 龙凤球

Its Chinese name is 'dragon and phoenix balls'. Dragon refers to the shrimps, and phoenix refers to the chicken. The name is related to Chinese royalty: the emperor (dragon) and the queen (phoenix), and is usually served in Chinese wedding ceremonies.

这道菜的中文名是“龙凤球”。“龙”指的是虾，“凤”指的是鸡。这道菜的名字与中国古代宫廷有关，“龙”和“凤”分别指皇帝和皇后，这道菜是喜宴上的常客。

Firstly, shrimp and chicken meat are chopped finely and kneaded into balls, then they are deep fried with bread crumbs. The balls are crispy and tender. Salad sauce is often used to provide a sweet and sour taste.

虾肉和鸡肉被剁碎揉成球，然后裹着面包屑油炸。龙凤球又脆又嫩，经常配着酸酸甜甜的沙拉酱一起吃。

6. Phoenix Talons (Chickens' Feet) 凤爪（鸡爪）

In Guangdong culture, people like using the word "phoenix" to represent chicken. The other reason probably is in Chinese pronunciation, phoenix (feng) sounds more beautiful to Chinese than chicken (ji).

在广东文化里，人们喜欢用“凤”来指代鸡肉。另一个原因很可能是“凤”的中文发音比“鸡”好听。

The fried chicken feet are placed on a small plate, and placed into a bamboo steamer. After frying and steaming, chicken feet become very soft and you can easily chew the bones.

炸鸡爪被放在碟子上，然后放入竹蒸笼里蒸。经过炸和蒸，鸡爪变得很软，骨头很容易就能嚼碎。

Consuming phoenix talons is good for skin and bone, because they contain much collagen and calcium. Women who are looking for better skin should eat more.

吃凤爪对皮肤和骨头都有好处，因为凤爪含有大量的胶原蛋白和钙。想要皮肤好的女人应该多吃点。

7. Steamed Shrimp Dumplings (Har Gow) 蒸虾饺

Har Gow is one of the most representative dim sum dishes in Hong Kong restaurants. It remains a top priority of order, though expensive. Usually there are three to four shrimp dumplings in one bamboo steamer. Each shrimp dumpling has one to two small shrimps and a little pork wrapped in a thin translucent wrapper.

虾饺是香港餐厅里最具代表性的点心之一。虾饺虽然价格昂贵，但一直是人们点得最多的菜。每个蒸笼里通常有三到四个蒸饺。每个虾饺半透明的薄皮里包着一两只虾和一点猪肉。

When it is served, the wrapper is crystal-like and shining, attracting people to put it into their mouths. One bite is enough to swallow one dumpling. The shrimp is refreshing and best if it has a little juice inside so that it is not too dry.

虾饺上桌时，饺子皮晶莹剔透，让人一看就想吃。虾饺很小，一口就能吞下。虾肉很新鲜，如果有点汁水就更棒了。

8. Fish Balls 鱼丸（鱼蛋

Fish balls are a typical Hong Kong snack, made of fish meat and can be divided into two varieties.

鱼丸是经典的香港小吃，用鱼肉制成，可以被分为两种。

One is the well-known cooked food sold by street venders. Its history can be tracked back to the 1950s. This type of fish balls are made of fried fish meat. Food stalls often sell them with spicy or sweet sauces.

一种是街边小贩卖的著名熟食。这种鱼丸的历史可以被追溯到20世纪50年代。这种鱼丸由炸鱼肉制成。路边摊通常将鱼丸配着辣酱或甜酱出售。

The other kind is sold uncooked and usually served as an important ingredient of hot pot, or cooked with noodles in hot soup. The price is higher and taste different from the first type. These are available in traditional markets and super markets.

另外一种是生鱼丸，通常作为火锅的重要配料，或者放入热汤和面条一起煮。这种鱼丸的价格更高，口味和第一种鱼丸也不同。这种鱼丸在传统的菜市场和超市里能买到。

9. Fake Shark Fin Soup 碗仔翅（仿鱼翅汤羹）

In the past, a lot of hawkers used shark meat leftovers from restaurants as principle material of this snack. Nowadays, shark fin has been replaced by vermicelli as the main ingredient of this snack, hence the ‘Fake' added in front of the name.

在过去，许多小贩都用餐厅剩下的鲨鱼肉作为这道小吃的主要食材。如今，鱼翅被换成粉丝，因此名为“仿鱼翅汤羹”。

Mushrooms, black fungus, pork, and some other ingredients are added as the soup boils. Several seasonings are provided to accompany the meat, typically pepper, Zhejiang vinegar and sesame oil.

香菇、黑木耳、猪肉和其他配料被加入汤中一起煮。在猪肉中会加入几种调料，通常是辣椒、浙醋和芝麻油。

Fake shark fin soup was widespread at Mosque Street in the 1980s. As one of the street snacks, Fake Shark Fin Soup used to be served in small bowls and sold by vendors along the streets; hence it obtained another name “Shark's Fin in Bowls".

仿鱼翅汤羹上世纪80年代在摩士街很常见。作为街头小吃之一，小贩将仿鱼翅汤羹盛在小碗中沿街叫卖，因此又得名“碗仔翅”。

10. Rickshaw Noodles 车仔面

The so-called Rickshaw Noodles are a kind of fast food, really good value for money, and popular with the Hong Kong people since the 1960's.

所谓的“车仔面”是一种性价比很高的快餐，自上世纪60年代以来就很受香港人的欢迎。

They are instant noodles with a variety of other ingredients such as hogskin, fish balls, sirloin, and carrots, with soup and sauces. Due to the variety of ingredients, they come in many flavors and the price range is wide.

车仔面是在方便面中加入猪皮、鱼丸、牛里脊肉、胡萝卜，还有汤和酱料。因为配料各有不同，所以车仔面的口味和价格也不同。

In the past, vendors always sold this food in street corners from wooden carts, which is where Rickshaw Noodles obtained its name. Even today, Rickshaw Noodles is still very popular in Hong Kong, even though selling in street corners has become a thing of the past and modern shops have taken over.

在过去，小贩们总在街角用木制手推车售卖这种小吃，车仔面由此得名。即使在今天，车仔面在香港依然很受欢迎，不过街头叫卖已经成为过去，如今车仔面都是在现代店铺中出售了。

11. Eggplant with Minced Pork 肉末茄子

Eggplant with minced pork is a Sichuan dish, but is widely served in Hong Kong restaurants. The eggplant is cut into slices and fried with cucumbers. Then minced pork is added and fried with broadbean paste and seasonings, such as red peppers, ginger, garlic, sugar, salt, and soy sauce.

肉末茄子是一道四川菜，但在香港饭店中普遍都供应。茄子被切成片，和黄瓜一起炒。然后加入肉末、豆瓣酱和其他调料，如红辣椒、姜、蒜、糖、盐和酱油一起炒。

The special feature is that everything is boiled in a clay pot for a while, making the strong flavor of the minced pork come out.

这道菜的特色在于将所有的配料都放在陶罐里炖煮，让肉末的浓烈味道散发出来。

12. Sago Mix 西米露

Sago Mix is a traditional dessert popular in Hong Kong. Its main ingredients are Sago (similar to tapioca) and a variety of seasonal fruits. The sweet and sour taste of fruits, combined with milky fragrance and chewiness of sago, makes Sago Mix a top choice in the summer.

西米露是香港很受欢迎的一道传统甜点。它的主要配料是西米（和木薯淀粉类似）和几种时令水果。水果的甜味和酸味，加上西米的奶香和嚼劲，让西米露成为夏日首选甜点。

Many places sell Sago Mix, but Xuliushan (a sweet shop), with a history over 40 years, is the best of all.

许多地方都卖西米露，但是拥有40年历史的许留山甜品店的西米露是最美味的。

13. Hong Kong-Style Milk Tea 港式奶茶

Hong Kong-style milk tea is a popular part of many Hong Kong people's daily life, typically served as part of afternoon tea.

港式奶茶是许多香港人日常生活的组成部分，通常是他们下午茶的一部分。

Hong Kong-style milk tea consists of Ceylon black tea, evaporated milk and sugar, the tea at the bottom and evaporated milk on top. Hong Kong people like to say that in a cup of superior milk tea the taste of milk should be stronger than the tea. Different ingredients and cooking methods produce various flavors.

港式奶茶的配料包括锡兰红茶、炼乳和糖，茶在下面，炼乳在上面。香港人喜欢说，一杯上乘的奶茶，奶味应该比茶味更浓厚。不同的配料和烹调方法会产生不同的口味。

By and large, milk tea is standard fare in Hong Kong-style Western restaurants and Cha Chaan Teng, as well as Hong Kong's historic Dai Pai Dong (a Hong Kong-style outside restaurant). Nowadays, Hong Kong-style milk tea has become a symbol of Hong Kong culture. In Hong Kong films actors frequently mention it in dialogues.

总体来说，奶茶是港式西餐厅、茶餐厅和香港大排档的标配。如今，港式奶茶已成为香港文化的一个象征。在香港电影中，演员会在对话中时不时地提到奶茶。

Lan Fong Yuen (a Hong Kong-style Cha Chaan Teng), situated in Central, is famous for its original Hong Kong-style milk tea and has a history of over 50 years.

以原味港式奶茶闻名的兰芳园茶餐厅位于香港中环，拥有超过50年的历史。

14. Pineapple Bread 菠萝包

Pineapple Bread is a sweet bread originating in Hong Kong, very popular, and found in nearly every bakery.

菠萝包是源于香港的一种甜味面包。这种面包很受欢迎，几乎每家面包店都有菠萝包。

The surface of the bread looks like a pineapple, hence the name, but the traditional variety doesn't actually contain pineapple. A mixture of sugar, eggs, flour, and lard form a crisp surface with soft bread underneath, and it's best eaten when hot.

这种面包的表面看上去像菠萝，因此得名。但传统菠萝包并不含菠萝，而是用糖、鸡蛋、面粉、猪油制成，表面酥脆，内里绵软，菠萝包要趁热吃才最好。