Hong Kong milk tea, drawn through a cloth "silk stocking" filter for a strong, smooth blend, the soul of every cha chaan teng.
A cooling herbal tea brewed from many medicinal herbs, drunk across the Cantonese world to clear heat and detoxify, a first-batch national ICH item from 2006.
A Hong Kong roast goose glazed with maltose and roasted over open flame in a hanging oven until the skin is crisp and the meat tender, a flagship of Hong Kong roast meats.
A sweet Hong Kong bun with a crisp golden crust scored to resemble a pineapple, often split and filled with a slab of cold butter, a cha chaan teng classic.
A flaky or cookie-crusted tart filled with smooth baked egg custard, marrying British and Portuguese traditions into a Hong Kong favourite.