Fusion Cuisine 融合菜.

Well, I'm not sure whether fusion cuisine is related to bilingual stuff or not but I think it is a quite interesting, hit topic in the modern Hong Kong. Few days before, I found an old news article about fusion cuisine: http://paper.wenweipo.com/2011/05/28/FC1105280007.htm. Although I can only find the Chinese version, I'll try to describe this fusion culture here and let you know more about this awesome stuff.

Recently, we always hear of the word ‘fusion’ but actually what is fusion food? It is simply a general term for the combination of various forms of cookery and comes in several forms. For example, we can find that there are more and more different types of mooncakes during Mid-Autumn Festival. Besides traditional mooncakes with only egg york and lotus seed paste, there are ice-skin mooncakes with ice-cream or chocolate or different fruits’ favors. These strange combinations usually grab the awareness of public.

If you think that Fusion Cuisine rises only these few years, then you are wrong. Actually we can also see fusion food in cha chaan teng such as egg tart and Yuanyang. Egg tart is created from afternoon tea of UK while Yuanyang is mixture of Hong Kong-style milk tea and coffee. Both of these illustrate that globalization affects Hong Kong very much. There are some reasons for arise of Fusion Cuisine. First, there are more and more immigrants from Mainland or minority groups come to Hong Kong and they always bring recipes of their home to Hong Kong. Moreover, foreign culture is more accepted by Chinese these few years and the cooking from western countries match with the taste of the new generation in Hong Kong.

From the above, I believe you all will agree that Fusion Cuisine is actually a deepgoing topic to discuss. So, after all, maybe we can list out more delicious fusion food in Hong Kong for us to try. Any tasty suggestions? :)