Declassified archive · open source material
// DECLASSIFIED RATIONS
113 recipes released to the public. The rest of the archive is not on the internet.
Dry-Fried Beef Ho Fun (乾炒牛河)
Wide fresh rice noodles dry-fried over ferocious heat with velveted beef, onion, bean sprouts and yellow chives…
Soy Sauce Chicken (豉油雞)
Soy sauce chicken is the dark, glossy bird hanging alongside the roast meats at every Hong Kong siu mei counter: a…
Hong Kong Egg Tarts (蛋撻)
The Hong Kong egg tart is a small fluted tart of barely-set egg custard in a short, buttery biscuit crust, sold…
Chu Hou Braised Beef Brisket (柱侯牛腩)
Chu hou brisket is the great slow braise of Hong Kong's noodle shops and dai pai dong: fatty, tendon-laced beef…
Clay Pot Rice with Cured Meats (臘味煲仔飯)
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…
Hong Kong Milk Tea (絲襪奶茶, Silk Stocking Milk Tea)
Hong Kong milk tea is a blend of coarse and fine Ceylon-type black teas brewed strong, repeatedly poured — "pulled"…
Har Gow (蝦餃) — Crystal Prawn Dumplings
Har gow are the crystal prawn dumplings a Hong Kong dim sum kitchen is judged on: a boiling-water wheat starch…
Char Siu (叉燒) — Cantonese Barbecued Pork
Char siu is the lacquered, sweet-savoury barbecued pork that hangs in every siu mei window in Hong Kong, sliced to…
Hong Kong Wonton Noodle Soup (雲吞麵)
Wantan mein is the small bowl Hongkongers judge a noodle shop by: five or six prawn-and-pork wontons sitting at the…
Mussels in White Wine, Shallot and Butter (Moules Marinière)
Moules marinière is the everyday shellfish dish of the French Atlantic and Channel coasts: live mussels tipped into…
Country Pâté (Pâté de Campagne)
A coarse-ground pork terrine that sits at the centre of French home charcuterie: shoulder, throat fat and liver…
Pike Quenelles with Sauce Nantua (Quenelles de Brochet, Sauce Nantua)
Quenelles de brochet are the dish Lyon judges its cooks by: a flour-and-milk panade beaten with raw pike, soft…