Like many other entries in my trip around the culinary world, Hong Kong has such a mixed bag of influences that it has been difficult to pin down a dish and say 'this represents Hong Kong like Yorkshire Puddings represent Yorkshire' Cantonese, western and other Asian styles mix together to form a melting pot of food, as you would expect from a region famous for its trading and port city. (ooh, I came over all 'rough guide' there, didn't I?)
To fully appreciate this meal, one has to picture themselves standing in a neon-lit, Blade Runner-esque street in the rain, eating Hong Kong street food from a vendor with a cart and a plastic umbrella, surrounded by sky-scrapers in a city perched between mountains and the sea. We did a mix of dim sum, sometimes referred to as Cantonese Tapas (As I'm not wikipediea, I refuse to cite any sources so you will just have to take my word for all of the above) as it is said that the best dim sum is served in Honk Kong, rather than mainland China.
A trip to the same supermarket that yielded Duck's tongue also provided us with wonton and dumpling wrappers, some straw mushrooms and char sui sauce. I wanted to do steamed chicken's feet as well, but the store was fresh out (Much to Mrs Soup's joy, I suspect...)
At this year's Olympics, Hong Kong won a Bronze in the Women's Keirin, where she was beaten to the gold by the nation's sweetheart Victoria Pendleton
