22.13: Welcome to Hong Kong
Redaktor, 3 October 2013
The autumn is coming into its rights, it’s getting colder day by day and the wind from the Gulf of Finland seems piercing and rains are not summer at all.
The new season is dedicated to the most dynamically-developed and Orient-mysterious city of Asia. Modern Hong Kong is a boiling pot of European and Asiatic mentalities, languages and traditions.
These are extracts from Hong Kong menu:
Chinese chicken soup with noodles and fried poached egg;
Veal Kung-Pao: veal fillet marinated in soya sauce and white wine with pepper, carrots and mushrooms in Kung Pao sauce.
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