Declassified archive · open source material

// HONG KONG RATIONS

10 recipes released to the public. The rest of the archive is not on the internet.

SRC: FIELD

Threat 3 Engaged

Hong Kong's own crab dish, cooked first in the sampan galleys moored in the Causeway Bay typhoon shelter and later…

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Threat 1 No contact

Wide fresh rice noodles dry-fried over ferocious heat with velveted beef, onion, bean sprouts and yellow chives…

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Threat 1 No contact

Soy sauce chicken is the dark, glossy bird hanging alongside the roast meats at every Hong Kong siu mei counter: a…

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Threat 1 No contact

The Hong Kong egg tart is a small fluted tart of barely-set egg custard in a short, buttery biscuit crust, sold…

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Threat 1 No contact

Chu hou brisket is the great slow braise of Hong Kong's noodle shops and dai pai dong: fatty, tendon-laced beef…

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Threat 1 No contact

Lap mei bou zai faan is Hong Kong's cold-weather dish: long-grain rice cooked from raw in a lidded clay pot over a…

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Threat 1 No contact

Hong Kong milk tea is a blend of coarse and fine Ceylon-type black teas brewed strong, repeatedly poured — "pulled"…

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Threat 1 No contact

Har gow are the crystal prawn dumplings a Hong Kong dim sum kitchen is judged on: a boiling-water wheat starch…

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Threat 1 No contact

Char siu is the lacquered, sweet-savoury barbecued pork that hangs in every siu mei window in Hong Kong, sliced to…

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Threat 1 No contact

Wantan mein is the small bowl Hongkongers judge a noodle shop by: five or six prawn-and-pork wontons sitting at the…