Chinese Culinary Archive

With an aim of preserving the deep-rooted heritage of Chinese culinary arts, the Chinese Culinary Institute has produced a series of videos on classic Chinese dishes for sharing with industry professionals and culinary aficionados alike.

Nostalgic Cantonese cuisine

Hong Kong economy has continued to undergo rapid growth since 50s. Some popular dishes at that time cannot be found easily nowadays due to the reason that restaurants can hardly afford manpower for such sophisticated cooking process; or simply, the change of people’s diet. Aiming at preserving the authentic taste of our city’s old signature recipes, CCI has revitalized 10 dishes and recorded how the dishes should be made.

Barbecued Chicken Liver and Pork Medallions

Deep-fried Chicken with “Four Treasures”

Walnut Soup with Nostoc Commune

Bird’s Nest and Partridge Porridge

Chicken Wings Stuffed with Jinhua Ham, Black Mushroom and Winter Bamboo Shoot Strips

Pan-fried Shredded Venison Tenderloin and Wattle-Necked Softshell Turtle Shell Margin with Julienne of Assorted Vegetables

Deep-fried Chicken Testis Egg Custard and Daliang-style Meat Rolls

Pan-fried Tea-smoked Silver Pomfret Served with Fruit Salad

Stewed Duck and Pomelo Pith with Shrimp Roe in Chu Hou Sauce

Braised Bamboo Fungus with Deep-Fried Pigeon Eggs, Crab Meat and Crab Roe

Braised Garoupa Skin with Abalone Consomme

Traditional Vegetable Noodle Stew

Macanese Style Deep-fried Crab Dumplings

Foshan Style Braised Pork Trotter

Steamed Chicken Skin stuffed with Shrimp Paste

Diced Pork, Oyster and Vegetable Wrap

Braised Fish Curd in Fish Soup

Crispy Egg Twists with Honey

Shao Xing Wine-Infused Sea Prawn

Pepper Chicken Soup with Pork Stomach

Traditional Hakka Yam Abacus Seeds

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Nuptial dinner of Qing Dynasty

The nuptial dinner was a constituent ceremonial act of the Qing royal wedding. CCI recreated nine dishes in the Nuptial dinner menu, featuring culinary creations with auspicious meanings as well as delicacies that illustrate the special plating technique of using Chinese characters to decorate dishes. This first attempt of recreation provides a ground for further studies.
The video was produced for Hong Kong Heritage Museum (HKHM) ’s “Ceremony and Celebration – The Grand Weddings of the Qing Emperors” exhibition, co-organized by Leisure and Cultural Services Department and The Palace Museum, and jointly presented by HKHM and The Palace Museum; sole sponsored by The Hong Kong Jockey Club Charities Trust.

Roasted Lamb (Yang Wu Cha)

Shredded Pork Shank in Two Ways with Bird’s Nest and the Character “Feng” (Phoenix)

Double-Boiled Duck Soup with Bird’s Nest and Ginseng

Poached Dumplings with Assorted Nuts and Dried Fruits (Zisun Bobo)

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Hong Kong Snacks

Local snacks have always been a much-loved part of Hong Kong food culture. In order to sustain Hong Kong’s unique gastronomic culture, CCI has produced publications to record over 60 recipes which are created by the Institute and famous local snack shops. Furthermore, videos of 16 popular local snacks as well as interesting stories about local snack culture are archived with a view to preserving the information.