香港美食 - 海鲜篇/Delicious Seafood of Hong Kong

Eating seafood is the best part of the dining out experience in Hong Kong. From high-end restaurants to roadside stalls (大排档)，dizzying varieties of seafood sourced from all over the world are available, provided you don't mind paying premium price. Cantonese style of cooking seafood puts emphasis on 原汁原味, highlighting the natural, original taste of the ingredients. Steamed grouper is a must-try dish, an ethereal experience not to be missed. Outlying islands and fishing villages such as Lamma island (南丫岛), Cheung Chau (長洲), Lau Fou Shan (流浮山) are renowned for excellent seafood. My personal preference is late night meals at roadside stalls, aka 大排档, where prices are more reasonable, and stir-fry techniques and qualities are otherworldly. 

1. 清蒸石斑 - steamed 4 lb grouper

2. 姜葱膏蟹 - stir-fried crab

3. 豉椒蛏子皇/椒盐鲍鱼 - saute razor clams/fried abalone 

4. 蒸贵妃蚌 - steamed clams

5. 墨汁意面 - cuttlefish ink pasta 

6. 白灼虾 - blanched shrimp

7. 豉椒焖白鳝 - saute eel in fermented black bean sauce 

8. 辣煮花螺 - spicy sea snails casserole 

9. 庙街大排档炒蟹 - Temple street night market stir-fried mud crab