Dictionary of Local Ingredients at Hong Kong Wet Markets
Meats:
1. Siu Mei - A variety of roasted meats, including char siu (barbecue pork), siu yuk (roast pork belly), and siu ngaap (roast goose).
2. Beef - Commonly available in different cuts, used for stir-fries, hot pots, and noodle dishes.
3. Pork - Found in various cuts like tenderloin, ribs, and minced pork. It is widely used in Cantonese cuisine.
4. Chicken - Whole chickens as well as specific cuts such as thighs, wings, and breast are available. Essential for many local soups and stir-fries.
Fish:
1. Grouper - A type of reef fish belonging to the sea bass family. It is often steamed or stir-fried with ginger and spring onions.
2. Chinese Pomfret - Known locally as "Pompano," this fish is popular for its firm white flesh and is often steamed whole.
3. Yellow Croaker - A small silver-colored fish with a delicate flavor, commonly used in soups and stir-fried dishes.
4. Dace - A freshwater fish often used in traditional Cantonese steamed dishes or turned into fish paste for fish balls.
Fruits:
1. Dragon Fruit - A tropical fruit with a vibrant pink or white flesh, dragon fruit is rich in antioxidants and has a mild, sweet taste.
2. Lychee - These small, juicy fruits have translucent white flesh covered with a red skin. They are sweet and refreshing.
3. Durian - Known as the "King of Fruits," durian has a distinctive aroma and a creamy, custard-like flesh loved by many locals.
4. Mangosteen - A tangy-sweet tropical fruit with a thick purple rind and white, segmented flesh, known for its unique flavor.
Vegetables:
1. Choi Sum - A leafy green vegetable resembling baby bok choy, often stir-fried with garlic and oyster sauce.
2. Kai Lan - Also known as Chinese broccoli, kai lan has dark green leaves and thick stems. It is commonly stir-fried or blanched.
3. Bok Choy - A type of Chinese cabbage with thick white stalks and dark green leaves, often used in stir-fries and soups.
4. Water Spinach - Also known as morning glory, this leafy vegetable is often stir-fried and has a slightly sweet taste.
Other Local Ingredients:
1. Tofu - A staple in Chinese cooking, tofu comes in various forms like silken, firm, and fried tofu. It is used in soups, stir-fries, and braised dishes.
2. Rice Noodles - Thin, flat noodles made of rice flour, commonly used in classic Cantonese dishes like ho fun and cheong fun.
3. Fermented Bean Curd - A pungent and salty condiment made from soybeans. It is used to enhance flavors in soups, sauces, and stir-fries.
4. Salted Fish - A preserved fish product that adds a unique umami flavor to dishes. It is often used in fried rice and sauces.
