去香港不可不嘗的14道美食
去香港，最不能錯過的就是香港的美食。香港美食吸引着來自世界各地的遊客，無論是廣東菜、上海菜，還是日本料理、印度咖喱，你都可以在香港找到口感最地道的餐廳。香港的小吃也是名滿天下，街頭小販做出的美食同樣令人流連忘返。
香港有“世界美食博覽會”的美稱，去香港旅遊的遊客最愛做的事情之一就是在外就餐。從路邊攤小吃到世界頂級餐廳，香港可選擇的餐廳多種多樣。
香港的許多餐廳都受到東方和西方文化的影響。只需置身香港，美食愛好者就可以盡情享受來自日本、韓國、泰國、馬來西亞、新加坡、越南、印度、歐洲和美國等地的地道美食。擁有多種美食的香港真正成爲了吃貨的天堂。
至少98%的香港居民是華人，他們或者是廣東人、潮汕人，或者是客家人、上海人。
許多香港人早飯喜歡吃米粥和油炸檜。不過，麪包、香腸、煎餅、雞蛋在內的西式早餐在香港也越來越受歡迎。
多數香港人午飯和晚飯在家吃中餐配米飯。廣東菜最常見的一些食材包括：香菇、大白菜、鹹鴨蛋、芥藍、紅豆、蝦米、海鮮沙司、乾貝、棗和蓮子。
下面，讓我們一起走近香港的美食世界。
香港著名美食
1. Sweet and Sour Pork 咕嚕肉（又稱甜酸肉或咕咾肉）
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.
咕嚕肉可能是最著名的香港美食，在世界各地的中餐菜單上都可以看到這道菜的名字。這道名菜要蘸着美味的橘子醬吃。
2. Wontons 雲吞
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.
雲吞又名“抄手”，在清湯里加入其它佐料一起煮，有時是油炸。雲吞有各種包法，依地區和烹飪方法而不同。
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.
最著名的雲吞是四川雲吞，是成都當地的一種名小吃。四川雲吞以皮薄餡大聞名，雲吞湯用雞肉、鴨肉、豬肉長時間燉煮而成。
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.
雲吞的口感爽滑多油。香港雲吞不加辣椒，而是加鹹魚片。雲吞在香港很受歡迎，人們在飯店和大排檔經常點雲吞來配米飯吃。
3. Roast Goose 燒鵝
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.
燒鵝是傳統的廣東菜：整鵝用祕製配料烤成，切成小塊，每塊都包含皮、肉和軟骨，蘸蘇梅醬吃。
4. Wind Sand Chicken 風沙雞
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.
這道名菜源於廣東，深受香港人喜愛。整雞加上調料後放入爐內烤20分鐘左右，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.
這道菜的獨特之處就在於加入蒜末，讓烤雞呈風沙色。雞肉外脆裏嫩，蒜末味道恰到好處。
5. Shrimp and Chicken Balls 龍鳳球
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.
這道菜的中文名是“龍鳳球”。“龍”指的是蝦，“鳳”指的是雞。這道菜的名字與中國古代宮廷有關，“龍”和“鳳”分別指皇帝和皇后，這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.
蝦肉和雞肉被剁碎揉成球，然後裹着麪包屑油炸。龍鳳球又脆又嫩，經常配着酸酸甜甜的沙拉醬一起吃。6. Phoenix Talons (Chickens' Feet) 鳳爪（雞爪）
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).
在廣東文化裏，人們喜歡用“鳳”來指代雞肉。另一個原因很可能是“鳳”的中文發音比“雞”好聽。
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.
炸雞爪被放在碟子上，然後放入竹蒸籠裏蒸。經過炸和蒸，雞爪變得很軟，骨頭很容易就能嚼碎。
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.
吃鳳爪對皮膚和骨頭都有好處，因爲鳳爪含有大量的膠原蛋白和鈣。想要皮膚好的女人應該多吃點。
7. Steamed Shrimp Dumplings (Har Gow) 蒸蝦餃
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.
蝦餃是香港餐廳裏最具代表性的點心之一。蝦餃雖然價格昂貴，但一直是人們點得最多的菜。每個蒸籠裏通常有三到四個蒸餃。每個蝦餃半透明的薄皮裏包着一兩隻蝦和一點豬肉。
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.
蝦餃上桌時，餃子皮晶瑩剔透，讓人一看就想吃。蝦餃很小，一口就能吞下。蝦肉很新鮮，如果有點汁水就更棒了。
8. Fish Balls 魚丸（魚蛋
Fish balls are a typical Hong Kong snack, made of fish meat and can be divided into two varieties.
魚丸是經典的香港小吃，用魚肉製成，可以被分爲兩種。
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.
一種是街邊小販賣的著名熟食。這種魚丸的歷史可以被追溯到20世紀50年代。這種魚丸由炸魚肉製成。路邊攤通常將魚丸配着辣醬或甜醬出售。
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.
另外一種是生魚丸，通常作爲火鍋的重要配料，或者放入熱湯和麪條一起煮。這種魚丸的價格更高，口味和第一種魚丸也不同。這種魚丸在傳統的菜市場和超市裏能買到。
9. Fake Shark Fin Soup 碗仔翅（仿魚翅湯羹）
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.
在過去，許多小販都用餐廳剩下的鯊魚肉作爲這道小吃的主要食材。如今，魚翅被換成粉絲，因此名爲“仿魚翅湯羹”。
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、豬肉和其他配料被加入湯中一起煮。在豬肉中會加入幾種調料，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".
仿魚翅湯羹上世紀80年代在摩士街很常見。作爲街頭小吃之一，小販將仿魚翅湯羹盛在小碗中沿街叫賣，因此又得名“碗仔翅”。
10. Rickshaw Noodles 車仔麪
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.
所謂的“車仔麪”是一種性價比很高的快餐，自上世紀60年代以來就很受香港人的歡迎。
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.
車仔麪是在方便麪中加入豬皮、魚丸、牛裏脊肉、胡蘿蔔，還有湯和醬料。因爲配料各有不同，所以車仔麪的口味和價格也不同。
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.
在過去，小販們總在街角用木製手推車售賣這種小吃，車仔麪由此得名。即使在今天，車仔麪在香港依然很受歡迎，不過街頭叫賣已經成爲過去，如今車仔麪都是在現代店鋪中出售了。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，但在香港飯店中普遍都供應。茄子被切成片，和黃瓜一起炒。然後加入肉末、豆瓣醬和其他調料，如紅辣椒、姜、蒜、糖、鹽和醬油一起炒。
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.
這道菜的特色在於將所有的配料都放在陶罐裏燉煮，讓肉末的濃烈味道散發出來。
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.
西米露是香港很受歡迎的一道傳統甜點。它的主要配料是西米（和木薯澱粉類似）和幾種時令水果。水果的甜味和酸味，加上西米的奶香和嚼勁，讓西米露成爲夏日首選甜點。
Many places sell Sago Mix, but Xuliushan (a sweet shop), with a history over 40 years, is the best of all.
許多地方都賣西米露，但是擁有40年曆史的許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.
港式奶茶是許多香港人日常生活的組成部分，通常是他們下午茶的一部分。
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錫蘭紅茶、煉乳和糖，茶在下面，煉乳在上面。香港人喜歡說，一杯上乘的奶茶，奶味應該比茶味更濃厚。不同的配料和烹調方法會產生不同的口味。
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.
總體來說，奶茶是港式西餐廳、茶餐廳和香港大排檔的標配。如今，港式奶茶已成爲香港文化的一個象徵。在香港電影中，演員會在對話中時不時地提到奶茶。
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.
以原味港式奶茶聞名的蘭芳園茶餐廳位於香港中環，擁有超過50年的歷史。
14. Pineapple Bread 菠蘿包
Pineapple Bread is a sweet bread originating in Hong Kong, very popular, and found in nearly every bakery.
菠蘿包是源於香港的一種甜味麪包。這種麪包很受歡迎，幾乎每家麪包店都有菠蘿包。
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.
這種麪包的表面看上去像菠蘿，因此得名。但傳統菠蘿包並不含菠蘿，而是用糖、雞蛋、麪粉、豬油製成，表面酥脆，內裏綿軟，菠蘿包要趁熱吃才最好。
