This document provides an overview of Hong Kong cuisine and greetings in Cantonese and traditional Chinese. It discusses the official and spoken languages of Hong Kong and provides translations for common greetings. It then summarizes several iconic Hong Kong dishes like dim sum, poon choi, and char siu. It also outlines popular drinks like milk tea and chrysanthemum tea as well as snacks such as fish balls and stinky tofu. Credits are provided at the end.

1. Hong Kong Cuisine
and Greetings
Group G
- Ummairah
- Antony
- Joycelyn
- Hassan
- Aide

2. HONG KONG 香港
Official language
- Chinese & English
Spoken language
- Cantonese
- Traditional Chinese
- English

3. GREETINGS AND SIMPLE PHRASES
 In English : Good Morning
 In Cantonese : 早晨 . [Jóusàhn]
 In Traditional chinese : 早安 [Zǎo ān]
 In English : Hello.
 In Cantonese : 你好 . [Néih hóu]
 In Traditional Chinese : 你好 [Nǐ hǎo]
 In English : Thank you. (when someone gives you a
gift)
 In Cantonese : 多謝 [Dōjeh]
 In Traditional Chinese : 謝謝 [Xie Xie]

4. FOOD
Dim sum
•Chinese food in bite-sized portions
•Served in small steamer baskets
•Unique way it is served in some restaurants
Dim Sum •ready-to-serve dim sum dishes are carted around
the restaurant for customers to choose their orders
while seated at their tables
•Tea is typically served with dim sum

5. FOOD
Poon Choi
•Also known as Big Bowl Feast
•Traditional dish originating from Hong
Kong
Poon Choi •Also be found in different parts of Hong
Kong
•Served in wooden, porcelain or metal
basins.

6. FOOD
Char siu
 Also spelled chasu, cha siu,
chashao, and char siew
Known as Chinese-flavored barbecued
meat (usually pork)
Popular way to flavor and prepare
pork in Cantonese cuisine
Char Siu

7. DRINKS
Hong Kong-style milk tea
•Beverage originating from Hong Kong
•Black tea with evaporated milk or
condensed milk
•Usually part of lunch in Hong Kong tea
culture.
Hot milk tea
•Frequently found overseas in
restaurants serving Hong Kong cuisine

8. DRINKS
Chrysanthemum tea
•Flower-based herbal tea
•Made from chrysanthemum flowers
steeped in hot water in a teapot with
rock sugar .
•In Chinese tradition, once a pot of Chrysanthemum tea
chrysanthemum tea has been drunk, hot
water is added again to the flowers in the
pot producing a tea that is slightly less
strong
•Process repeates several times.
•First drunk during the Song Dynasty .

9. SNACKS
Fish balls
Common food in southern China
and overseas Chinese communities
Made from surimi ( fish meat )
Fish balls on sticks

10. SNACKS
Stinky tofu
 Fermented tofu that has a
strong odor
 Popular snack in Hong Kong Deep-fried Stinky tofu
 Homemade at night markets or
roadside stands, or as a side
dish in lunch bars

11. CREDITS
 http://en.wikipedia.org/wiki/Dim_sum
 http://en.wikipedia.org/wiki/Poon_Choi
 http://en.wikipedia.org/wiki/Scallop
 http://en.wikipedia.org/wiki/Hong_Kong-style_milk_tea
 http://en.wikipedia.org/wiki/Chrysanthemum_tea
 http://en.wikipedia.org/wiki/Fish_ball
 http://www.google.com/search?hl=en&q=fish+ball+on+stick&rlz=1R2GGIE_enS
 http://en.wikipedia.org/wiki/Stinky_tofu

12. THANK YOU 
多謝 Dōjeh.