{"id":18810,"date":"2020-01-06T22:10:09","date_gmt":"2020-01-06T22:10:09","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/local-flavours-in-hong-konghong-kong-stir-fry\/"},"modified":"2020-01-06T22:10:09","modified_gmt":"2020-01-06T22:10:09","slug":"local-flavours-in-hong-konghong-kong-stir-fry","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/th\/local-flavours-in-hong-konghong-kong-stir-fry\/","title":{"rendered":"Local Flavours in Hong Kong\u2014\u2014Hong Kong Stir-fry"},"content":{"rendered":"<\/p>\n<p>  \tNothing says Hong Kong home-cooking like a stir-fry. Fortunately for travellers, many home-style stir-fry dishes are offered in restaurants too.<br \/>  \tAlthough stir-fries are a humble home dish, they are quite difficult to pull off. To make a good stir-fry, the chef has to have excellent cutting skills and ensure there is sufficient heat, precise seasoning, quick thickening and plenty of &lsquo;wok hei&rsquo; (the subtle combination of aroma and taste that a well-used wok imparts to food).<br \/>  \tCantonese stir-fry originated in Guangzhou but was taken to new heights by enterprising chefs in Hong Kong, who are constantly challenged to create new dishes for diners with increasingly sophisticated tastes.<\/p>\n<p>  \t&nbsp;<\/p>\n<p>  \t<strong>Sweet and Sour Pork<br \/>  \t<\/strong>This Cantonese-style dish has been a feature on Chinatown menus worldwide for decades. Bite-sized pieces of pork loin are stir-fried with pineapple, green pepper, onion in the distinctive sweet and sour sauce.  \t<\/p>\n<p>  \t&nbsp;<\/p>\n<p>  \t<strong>Stir-fried beef with vegetable<\/strong><\/p>\n<p>  \tFrom broccoli to morning glory &ndash; the vegetable depends on the season and the seasoning and other ingredients are limited only by the chef&rsquo;s imagination.  \t<\/p>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-311230716\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Nothing says Hong Kong home-cooking like a stir-fry. Fortunately for travellers, many home-style stir-fry dishes are offered in restaurants too.<br \/>\n  \tAlthough stir-fries are a humble home dish, they are quite difficult to pull off. To make a good stir-fry, the chef has to have excellent cutting skills and ensure there is sufficient heat, precise seasoning, quick thickening and plenty of &lsquo;wok hei&rsquo; (the subtle combination of aroma and taste that a well-used wok imparts to food).<br \/>\n  \tCantonese stir-fry originated in Guangzhou but was taken to new heights by enterprising chefs in Hong Kong, who are constantly challenged to create new dishes for diners with increasingly sophisticated tastes.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-18810","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":161,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/th\/wp-json\/wp\/v2\/posts\/18810","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/th\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/th\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/th\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/th\/wp-json\/wp\/v2\/comments?post=18810"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/th\/wp-json\/wp\/v2\/posts\/18810\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/th\/wp-json\/wp\/v2\/media?parent=18810"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/th\/wp-json\/wp\/v2\/categories?post=18810"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/th\/wp-json\/wp\/v2\/tags?post=18810"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}