標題:
香港美食(10點)
發問:
請列出香港美食(最好香港傳統美食)的圖片，名稱和極簡短的資料(英文)。(10點)
最佳解答:
Hong Kong style dishes Certain indigenous residents in the New Territories have a tradition to have Poon Choi during festivals. Cake shops HI in Yuen Long are famous for Lo por cakes. Breakfast and lunch in Hong Kong usually consists of Dim Sum. Many varieties of Dim Sum are available in Hong Kong restaurants, such as Cha Siu Bao (叉燒包) (BBQ pork bun), Ha Gao (蝦餃) (shrimp dumpling), Pai Gwut(排骨) (Pork Ribs) and Gai Gurk(鳳爪) (Chicken Feet). Seafood is another area of Hong Kong cuisine that fascinates its visitors. Hong Kong people in general do not favour preserved, frozen fish, but prefer fish that is prepared fresh. Therefore, when a customer orders a steamed fish, the whole fish, still alive, will be presented by the waiter to the customer, who will examine its freshness and size before it is sent to the kitchen for preparation. This routine goes for other seafood like lobsters. Hong Kong's most celebrated chef, Yeung Koon Yat (楊貫一), developed his famed "Ah Yat Bao Yu" (阿一鮑魚) (Ah Yat Abalone) and has helped greatly to put abalone into the spotlight of Hong Kong cuisine. It is considered to be the most expensive dish in the territory, each abalone costing thousands of Hong Kong dollars in his Forum Restaurant. Large abalones are much sought after by Hong Kong people. Another famous dish is the Roast Goose by Yung Kee restaurant in Central. The Yung Kee Roast Goose is so delicious that many Hong Kong people would pack one with them as they travel on a plane to another country, to be presented to their family or friends abroad as a souvenir from the territory, thus earning the dish the nickname "Fei Teen Siu Oh" (飛天燒鵝) (Flying Roast Goose). Hong Kong's very own five star French restaurant, Amigo, is located on Wong Nai Chung Road, Happy Valley. It was first established in 1967 and moved to its current premises in 1976. It is staffed by Hong Kong people, including the chefs, yet the cuisine is among the very best in the territory. One of the more comical but much celebrated facts is the love of Dan Tat (蛋撻) or egg tarts by the last British Governor of Hong Kong, Chris Patten. His great love of egg tarts is much appreciated by the Hong Kong people, as it allows the people to see his lighter side. Tai Cheong Bakery, his favourite egg tart bakery in Central, now serves a "Fei Pang Dan Tat" (肥彭蛋撻), literally "Fat Patten's Egg Tart" to its customers. Traditional breakfast food includes congee and Yau Cha Kwai (油炸鬼 literally oil-fried ghosts); however, bread and butter, egg, sausage, etc., are now popular. Cha Chaan Teng (茶餐廳) serve inexpensive food such as instant noodles, wonton noodles, beef brisket noodle soup, vermicelli (rice noodles), fried eggs, rice dumplings and congee, but what is actually provided varies. Dai pai dong were once common, but now close to extinction due to strict sanitary regulations and bureaucratic licensing. There are also many fast food restaurants serving Chinese dishes, such as Maxim's and Café de Coral, as well as many kaiten sushi bars. Lai Cha (奶茶), also known as milk tea brewed with silk-like cotton bag filters with a mixture of several types of tea leaves and mixed with evaporated milk before serving, is a fascinating fusion of cultures. And Yuanyang (鴛鴦) is a special Hong Kong concoction of milk, tea and coffee. Cantonese restaurants serve dim sums from early morning to mid afternoon. Vegetarian restaurants serve dishes that are meat-like. Some temples and monasteries, such as the Po Lin Monastery and the Yuen Yuen Institute, also serve Buddhist cuisine.
其他解答:
香港美食(10點)
發問:
請列出香港美食(最好香港傳統美食)的圖片，名稱和極簡短的資料(英文)。(10點)
最佳解答:
Hong Kong style dishes Certain indigenous residents in the New Territories have a tradition to have Poon Choi during festivals. Cake shops HI in Yuen Long are famous for Lo por cakes. Breakfast and lunch in Hong Kong usually consists of Dim Sum. Many varieties of Dim Sum are available in Hong Kong restaurants, such as Cha Siu Bao (叉燒包) (BBQ pork bun), Ha Gao (蝦餃) (shrimp dumpling), Pai Gwut(排骨) (Pork Ribs) and Gai Gurk(鳳爪) (Chicken Feet). Seafood is another area of Hong Kong cuisine that fascinates its visitors. Hong Kong people in general do not favour preserved, frozen fish, but prefer fish that is prepared fresh. Therefore, when a customer orders a steamed fish, the whole fish, still alive, will be presented by the waiter to the customer, who will examine its freshness and size before it is sent to the kitchen for preparation. This routine goes for other seafood like lobsters. Hong Kong's most celebrated chef, Yeung Koon Yat (楊貫一), developed his famed "Ah Yat Bao Yu" (阿一鮑魚) (Ah Yat Abalone) and has helped greatly to put abalone into the spotlight of Hong Kong cuisine. It is considered to be the most expensive dish in the territory, each abalone costing thousands of Hong Kong dollars in his Forum Restaurant. Large abalones are much sought after by Hong Kong people. Another famous dish is the Roast Goose by Yung Kee restaurant in Central. The Yung Kee Roast Goose is so delicious that many Hong Kong people would pack one with them as they travel on a plane to another country, to be presented to their family or friends abroad as a souvenir from the territory, thus earning the dish the nickname "Fei Teen Siu Oh" (飛天燒鵝) (Flying Roast Goose). Hong Kong's very own five star French restaurant, Amigo, is located on Wong Nai Chung Road, Happy Valley. It was first established in 1967 and moved to its current premises in 1976. It is staffed by Hong Kong people, including the chefs, yet the cuisine is among the very best in the territory. One of the more comical but much celebrated facts is the love of Dan Tat (蛋撻) or egg tarts by the last British Governor of Hong Kong, Chris Patten. His great love of egg tarts is much appreciated by the Hong Kong people, as it allows the people to see his lighter side. Tai Cheong Bakery, his favourite egg tart bakery in Central, now serves a "Fei Pang Dan Tat" (肥彭蛋撻), literally "Fat Patten's Egg Tart" to its customers. Traditional breakfast food includes congee and Yau Cha Kwai (油炸鬼 literally oil-fried ghosts); however, bread and butter, egg, sausage, etc., are now popular. Cha Chaan Teng (茶餐廳) serve inexpensive food such as instant noodles, wonton noodles, beef brisket noodle soup, vermicelli (rice noodles), fried eggs, rice dumplings and congee, but what is actually provided varies. Dai pai dong were once common, but now close to extinction due to strict sanitary regulations and bureaucratic licensing. There are also many fast food restaurants serving Chinese dishes, such as Maxim's and Café de Coral, as well as many kaiten sushi bars. Lai Cha (奶茶), also known as milk tea brewed with silk-like cotton bag filters with a mixture of several types of tea leaves and mixed with evaporated milk before serving, is a fascinating fusion of cultures. And Yuanyang (鴛鴦) is a special Hong Kong concoction of milk, tea and coffee. Cantonese restaurants serve dim sums from early morning to mid afternoon. Vegetarian restaurants serve dishes that are meat-like. Some temples and monasteries, such as the Po Lin Monastery and the Yuen Yuen Institute, also serve Buddhist cuisine.
其他解答:
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