Hong Kong cuisine is influenced by Cantonese cuisine and parts of non-Cantonese-speaking China (especially Chaozhou, Dongjiang, Fujian and the Yangtze River Delta), the Western world, Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international city of commerce. From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of "Gourmet Paradise" and "World's Fair of Food"
Pineapple buns
Traditionally, pineapple bun contained no pineapple and earned its name because its chequered top resembles the skin of a pineapple. The top half of the bun is made from cookie-type dough, while the bottom is made from Chinese-style bread dough, which tends to be softer and sweeter than Western bread. Many vendors insert a cold pat of butter into a warm pineapple bun.
Egg tarts
A pastry-crust filled with egg custard and baked. This popular Hong Kong snack probably originates from English custard cakes. Some are made with cookie dough while others have a flaky pastry. The latter are often referred to as Portuguese egg tarts.
Saqima
A type of caramel fritter that is extremely time consuming and deceptively difficult to make. This is a Manchurian sweet and its name means ‘delicious small eat’ in Manchu.
By comparison with the snacks in mainland China, the foreign visitors may favor the snacks in Hong Kong more. If you have Beijing tours, you will find the differences between two kinds.
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