飲食文化

繁體中文

香港飲食文化以廣東菜為根基，融合各地風味。飲茶（一盅兩件）是傳統社交方式；點心、燒味、老火湯是家常味道。茶餐廳是本地獨有嘅飲食空間，絲襪奶茶、菠蘿油、蛋撻是經典組合。 街頭小食（魚蛋、雞蛋仔、咖喱魷魚）反映市井飲食活力。香港仔避風塘、鯉魚門、西貢以海鮮聞名。米芝蓮指南每年評選香港餐廳，本地有由街頭小食店到三星餐廳嘅完整光譜。 2025 年食肆總收益 1,096 億港元（政府統計處）。食物環境衞生署（2000 年成立）負責食肆牌照、街市及小販管理。 本站只寫有官方來源嘅飲食統計同設施；個別食肆評價唔會收錄。

English

Hong Kong food culture is rooted in Cantonese cuisine with influences from around the world. Yum cha (“one pot, two dishes”) is a traditional social ritual; dim sum, roast meats and slow-cooked soups are everyday tastes. The cha chaan teng is a uniquely local dining space — milk tea, pineapple bun with butter and egg tarts are the classics. Street snacks (fish balls, egg waffles, curry squid) show the vitality of everyday eating. Aberdeen typhoon shelter, Lei Yue Mun and Sai Kung are famed for seafood. The Michelin Guide covers Hong Kong annually, spanning street stalls to three-star restaurants. Restaurant receipts totalled HK$109.6 billion in 2025 (Census and Statistics Department). The Food and Environmental Hygiene Department (established 2000) licenses restaurants and manages markets and hawkers. This site records only food statistics and facilities with official sources; individual restaurant reviews are not included.