Hong Kong Fact Sheet
Hong Kong in Chinese Pinyin: Xiānggǎng
Hong Kong in simple Chinese: 香港
the south China coast, the east of Pearl River mouth
Area: 1104.32 square kilometers
Coordinates: 22°15'N, 114°15'E
Population: 7.11 million (2011)
Area Code: +852
Zip Code: 999077
Currency: Hong Kong dollar (HKD)
City Flower: Bauhinia blakeana flower
Language: Chinese, English, Cantonese
Main Rivers: Shing Mun River, River Indus, Lam Tsuen River and Shan Pui River.
Hong Kong administers 18 districts:
Central and Western District, Eastern District, Southern District, Wan Chai District, Kowloon City District, Sham Shui Po District, Yau Tsim Mong , District, Wang Tai Sin District, Kwun Tong District, Northern District, Sai Kung District, Sha Tin District, Tai Po District, Island District, Kwai Tsing District, Tsuen Wan District, Tuen Mun District, Yuen Long District.
Hongkong International Airport
Hong Kong hung hom station, West Kowloon Station
Victoria Peak, Victoria Harbor, Hong Kong Maritime Museum, Hong Kong Disneyland, Madame Tussauds Hong Kong, Lantau Island, Wong Tai Sin Temple, Tsim Sha Tsui, etc.
Stanley Market, Temple Street, Ladies Market, Flower Market, Goldfish Market, Bird Market, Apliu Street,Textiles
Colleges and Universities
University of Hong Kong
Chinese university of Hong Kong
Hong Kong University of Science and Technology
The Hong Kong Polytechnic University
City University of Hong Kong
Hong Kong Baptist University
The Hong Kong Institute of Education
The Open University of Hong Kong
The climate in Hongkong is subtropical climate, its average annual temperature is 22.8℃. The temperature is about 26-30℃ in Summer and about 5℃ in Winter.
Lisbon, Porto, Brussels, Coimbra and Sweden
Special Local Products
Yuanlang Wife Cake, Curry Stewed Chewy Beef, Simple Soup Beef Brisket (Kau Kee Restaurant), etc.
Dim sum, literally means 'to touch (your) heart', is possibly the best known Cantonese dish. Served at breakfast and lunch, these delicately prepared morsels of Cantonese cuisine are often served with Chinese tea.
Dim Sum comes in countless variations with a huge price range from $8 to more than $100 per order. Common items include steamed shrimp dumplings (har gau), pork dumplings (siu mai), barbecued pork buns (char siu bau), and Hong Kong egg tarts (dan tat). Expect more choice in upmarket restaurants. One pot of tea with two dishes, called yak chung liang gin is a typical serving for breakfast.
Siu mei is pork roasted over an open fire or a huge wood burning rotisserie oven. With the addition of a slightly crispy honey sauce layer, the final taste is of a unique, deep barbecue flavour. Rice with roasted pork (char siu), roasted duck, pork with a crisp crackling, or Fragrant Queen's chicken, are common dishes that are enduring favourites for many, including local superstars.It is recommended to taste the roasted pork with rice in 'Sun-Can' of PolyU.
Cantonese congee (juk) is a thin porridge made with rice boiled in water. Served at breakfast, lunch or supper, the best version is as soft as 'floss', it takes up to 10 hours to cook the porridge to reach this quality. Congee is usually eaten with savoury Chinese doughnuts (yau char kway) and steamed rice pastry (cheong fun) which often has a meat or vegetable filling.
Hong Kong has several restaurant chains that specialise in congee, but none of them have earned the word-of-mouth respect from local gourmets. The best congee places are usually in older districts, often owned by elderly people who are patient enough to spend hours making the best floss congee.
When asked what food makes Hong Kong people feel home, wonton noodles is one of the favourite answers. Wonton are dumplings usually made from minced prawn but may contain small amounts of pork.
Rice pastry is also a popular dish from southern China. Found particularly in Teochew and Hokkien areas in China, its popularity is widespread throughout east Asia. In Hong Kong, it is usually served in soup with beef and fish balls and sometimes with deep-fried crispy fish skins.
A popular Cantonese dessert is a sweet soup called tong sui (sugar water). Popular versions are usually made with black sesame paste, walnuts or sago which are usually sticky in texture. Other traditional ones include red bean paste, green bean paste and tofu pudding. Lo ye is a similar dish. Juice is put into a ultra-cold pan to make an ice paste, it is usually served with fresh fruit and sago.
Seafood is very popular and is widely available.
While Hong Kong has long banned dog and cat meat and has strict rules on importing many meats of wild life animals, snake meat is commonly seen in winter in different restaurants that bear the name "Snake King". Served in a sticky soup, it is believed to warm your body.