Hong Kong Identity
Hong Kong has a unique culture and identity quite distinct from that of Mainland China. Hong Kong people will always refer to themselves as "from Hong Kong," not "from China." Of course, the influence of 150 years of separation from the Mainland under British rule contributed to this distinctness, but it is not simply because of Western influence.
Ironically, it is also because of a purer Chinese influence--and it is not just a Southern China, Cantonese influence. After the Communist takeover in 1949, people from all over China escaped to Hong Kong, bringing their traditions with them. Hong Kong did not suffer the horror of the Cultural Revolution, which was an attempt to eradicate traditional Chinese culture and replace it with Communism.
Old Canton
The Province of Guangdong, Hong Kong’s neighbor, was generally referred to as "Canton," the name of the largest city, (now called "Guangzhou") which also gave the name to both the language of Southern China and the cuisine, for which the city was famous.
Hong Kong Cuisine
Of course, when people think of Hong Kong, one of the first things they think of is food. Among the flood of refugees that pored into Hong Kong after the Communist takeover in 1949 were the finest chefs of Canton, who reenforced the Cantonese food tradition. Guidebooks always mention dim sum, but of course, there are many other great Cantonese dishes.
Hong Kong is Cantonese food, but so much more. The turmoil of 1949 also brought a major influx of refugees from the Shanghai region--who also brought their cuisine with them. And Western foods blended in so well that it can be hard to separate the two. Hong Kong egg. tarts are actually of Portuguese origin.
Most visitors are surprised to find out there is a "Hong Kong style" steakhouse. They are usually older and decidedly not fancy--and filled with local people. The steaks are served sizzling vigorously on iron platters and are usually quite inexpensive.
Hong Kong style milk tea is the number 4 ranked Hong Kong food and it came from the British tradition of afternoon tea.
This is a classic Cantonese dish, Gon Chaau Ngau Ho, (干炒牛河) stir fried beef noodles. In the US, in Chinese restaurants, it's usually called "Beef Chow Fun." Wide rice noodles called ho fen, beef flank steak, scallions, oil, and seasoning are stir fried at high temperature, a technique called wok hei (鑊氣).
Hong Kong has wonderful street snacks and the number one is egg waflfes or gai daan jai 鷄蛋仔 ("little chicken eggs")
Cantonese Opera
Cantonese Opera developed as a related, but separate form of Chinese Opera beginning in the Song Dynasty (13th Century) when Emperor Gong fled the Mongol invasion and brought thousands of people to Guangdong.
Cantonese Opera flourished inHong Kong in the 1950's as the massive migration of educated people escaping Communism brought their artistic tastes and interests with them. Hong Kong's Sunbeam Theatre kept that tradition alive for more than 52 years. Sadly, it closed permanently on March 5th of 2025.
Hong Kong Cinema
The cinema of Hong Kong (香港電影) has a unique part in the city’s history. At one time it was the 3rd largest movie industries in the world and before the 1997 handover to Communist China, it had a greater degree of artistic freedom than that of the Mainland.
Of course, when the subject of Hong Kong cinema is mentioned, Jackie Chan and Bruce Lee are often the first actors people name. Lee's statue on Hong Kong's Cinema Walk of Fame is a big favorite .
But Hong Kong's great cinema tradition goes beyond martial arts, with distinguished directors such as Tsu Hark, known as the "Steven Spielberg of Asia."
..and its greatest international star, Chow Yun Fat!