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Hong Kong cuisine
Hong Kong cuisine is mainly influenced by Cantonese cuisine, non-Cantonese Chinese cuisine (especially Teochew, and Hakka, Hokkien and the Jiangsu & Zhejiang), the Western world, Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international city of commerce. From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of ''"Gourmet Paradise"'' and ''"World's Fair of Food"''.〔Sterling, Richard. Chong, Elizabeth. Qin, Lushan Charles. () (2001) World Food Hong Kong. Hong Kong: Lonely Planet Publishing. ISBN 1-86450-288-6〕
==Background==
Modern Hong Kong has a predominantly service-based economy,〔Hong Kong census. "(Census labour data pdf )." ''Labour.'' Retrieved on 14 March 2007.〕 and restaurant businesses serve as a main economic contributor. With the third-densest population per square meters in the world and serving a population of 7 million,〔HK Census. "(HK Census )." ''Statistical Table of population.'' Retrieved on 16 March 2007.〕 Hong Kong is host to a restaurant industry with intense competition. Due to its small geographical size, Hong Kong contains a high number of restaurants per unit area.
With Chinese ethnicity making up 94% of the resident population,〔HK Census. (Hong Kong Census )."〕〔HK Census. "(HK Census )." ''Statistical Table.'' Retrieved on 8 March 2007.〕 Chinese cuisine is naturally served at home. A majority of Chinese in Hong Kong are Cantonese in addition to sizeable numbers of Hakka, Teochew and Shanghainese people, and home dishes are Cantonese with occasional mixes of the other three types of cuisines. Rice is predominantly the main staple for home meals. Home ingredients are picked up from local grocery stores and independent produce shops, although supermarkets have become progressively more popular.
Hong Kong homes and kitchens tend to be small due to a high population density, and traditional Chinese cuisine often requires the freshest possible ingredients, so food shopping is undertaken frequently and in smaller quantities than is now usual in the West. Take-out and dining out is also very common, since people are often too busy to cook with an average 47-hour work week.〔Steers, Richard. () (1999). Made in Korea: Chung Ju Yung and the Rise of Hyundai. United Kingdom: Routledge. ISBN 0-415-92050-7〕
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