This is the 10th book of the bestselling recipe authors Kei Lum Chan and Diora Fong, and the first one of a new series.Hong Kong cuisine draws from diverse culinary styles and uses rich ingredients. While retaining the tradition of Cantonese cuisine, it incorporates elements of Huaiyang, Beijing, Sichuan and even Southeastern cuisines and develops a unique style.The book shares 44 popular homemade dishes. Both authors investigate the secrets of cooking these delicate and delicious dishes and find out ways to cook them in the simplest way.For each dish there are a recipe and stories about related culinary culture, anecdotes of ingredients and history of Hong Kong cuisine, etc.
