This blog is designed to communicate observations, impressions, and experiences during a 10 month Fulbright scholarship as a visiting professor at the City University of Hong Kong. The views and information presented here do not represent the Fulbright Program or the Department of State

Sunday, October 17, 2010

Sai Kung: Fresh Seafood

Seafood is a major ingredient in the Cantonese cuisine that prevails in Hong Kong. Many restaurants have tanks filled with various live fish and shellfish. In a visit to Sai Kung -- a seaside village in Hong Kong -- there are a large number of seafood restaurants along the waterfront that have impressive varieties of live seafood on display.





This is the squid with green and black pepper.

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2 comments:

  1. Gordon RakitaOctober 18, 2010 at 7:27 AM

    Yum!

    ReplyDelete
  2. roarke.dallasOctober 19, 2010 at 5:57 PM

    Always thinking with your stomach Gordon. Good to see your name around these parts.

    Adam

    ReplyDelete

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