Hong Kong soaked up the regional cuisines of China like a sponge, then turned to Southeast Asia, North America, and England for further inspiration. To savor Hong Kong's complexities, start with a salad of julienne jellyfish dressed with sesame oil and tossed with Vietnamese vegetables, or choose any of the comforting congees. Next try baked salt-and-pepper shrimp;to be eaten without removing the crunchy shell;the Malaysian-influenced pork with pickled vegetables over rice. Wake up early and check out the wacky breakfasts, like a Spam-and-egg sandwich washed down with Horlicks.
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