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。
統計處每年按季公布食肆總收益，並細分為中式餐館、非中式餐館、快餐店、酒吧及其他類別；食環署亦公布持牌食肆總數、小販牌照數目、凍房及食物製造廠牌照數等年度牌費統計。此等按類別細分的餐飲數字目前本站未逐項獨立點算。
食物安全及入口管制方面，食安中心（屬食環署）公布每月進口食品樣本檢測合格率、食物事故年度統計等；漁護署亦公布本地漁農業產量及進口來源地概覽。上述食品及農業數據均有明確時點，但涉及私人市場食物零售價格、個別餐廳餐牌等非公開或受版權保護的內容，本站一概不收。
仍未收錄的官方硬數據（全部有明確年度）：① 政府統計處按季、按類別（中式餐館、非中式、快餐店、酒吧）的食肆總收益分佈 ② 食環署持牌食肆、小販牌照、凍房、食物製造廠牌照數及牌費按年 ③ 食安中心進口食品檢測合格率、食物事故召回數字按年 ④ 漁護署本地漁農業產量、進口來源地、批發市場成交量按年。刻意留白：私人餐廳菜單價錢、民間食評、未經食安中心確認的食品傳聞一律唔引用。
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.
C&SD publishes quarterly restaurant receipts broken down by type: Chinese restaurants, non-Chinese restaurants, fast-food outlets, bars and others. FEHD also issues yearly counts of licensed restaurants, hawker licences, cold-storage licences and food-manufacturing licences with related fees. These granular category-by-category food-service figures are not yet tallied independently here.
On food safety and import control, the Centre for Food Safety under FEHD releases monthly pass rates for imported food samples together with annual food-incident statistics, and AFCD publishes local agriculture and fisheries yields with summaries of import origins. All carry clear timestamps. But data on private retail food prices, individual restaurant menus and comparable content that is non-public or protected by copyright is intentionally excluded from this site.
Official hard figures not yet recorded (all carry an explicit year): (1) C&SD quarterly restaurant receipts by category (Chinese, non-Chinese, fast-food, bar, etc.); (2) FEHD licensed-restaurant, hawker, cold-storage and food-manufacturing counts and fees year by year; (3) CFS imported-food inspection pass rates and food-incident/recall counts annually; (4) AFCD local agriculture and fisheries production, import-source summaries and wholesale-market turnover by year. Deliberately left blank: private restaurant menu prices, crowdsourced restaurant reviews and food rumours not confirmed by CFS are deliberately not cited.
