去香港，最不能錯過的就是香港的美食。香港美食吸引著來自世界各地的游客，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，去香港旅游的游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為了吃貨的天堂。

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，面包、香腸、煎餅、雞蛋在內(nèi)的西式早餐在香港也越來越受歡迎。

多數(shù)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、咸鴨蛋、芥藍(lán)、紅豆、蝦米、海鮮沙司、干貝、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。這道名菜要蘸著美味的橘子醬吃。

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”，在清湯里加入其它佐料一起煮，有時是油炸。云吞有各種包法，依地區(qū)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.
最著名的云吞是四川云吞，是成都當(dāng)?shù)氐囊环N名小吃。四川云吞以皮薄餡大聞名，云吞湯用雞肉、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.
云吞的口感爽滑多油。香港云吞不加辣椒，而是加咸魚片。云吞在香港很受歡迎，人們在飯店和大排檔經(jīng)常點云吞來配米飯吃。

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(tǒng)的廣東菜：整鵝用秘制配料烤成，切成小塊，每塊都包含皮、肉和軟骨，蘸蘇梅醬吃。

4. Wind Sand Chicken 風(fēng)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.
這道名菜源于廣東，深受香港人喜愛。整雞加上調(diào)料后放入爐內(nèi)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于加入蒜末，讓烤雞呈風(fēng)沙色。雞肉外脆里嫩，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”?！褒垺敝傅氖俏r，“鳳”指的是雞。這道菜的名字與中國古代宮廷有關(guān)，“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，然后裹著面包屑油炸。龍鳳球又脆又嫩，經(jīng)常配著酸酸甜甜的沙拉醬一起吃。