Local Cuisine
Chinese cuisine is usually categorized according to the region from which it originates with each having its own unique set of ingredients and tastes.

Cantonese - The majority of Hong Kong locals come from Guandong province (Canton), thus famous for Cantonese style cooking. Cantonese is known for fast cooking at high temperatures, i.e. steaming and stir-frying which seals in the juices and flavours for meats and leaves vegetables crunchy and delicious.

Chiu Chow - Seafood is the highlight of this region's cuisine. Sauces are often sweet, using tangerines or sweet beans for flavour. Duck and goose dishes are their signature dishes. A typical Chiu Chow meal begins and ends with a strong bitter Kung Fu Tea served in tiny but potent portions which aids digestion.

Peking - Known as the imperial cuisine of northern China, Peking food is strongly spiced with coriander, pepper and garlic. Noodles and dumplings are also a staple in the meals. Of course a must try is the world famous Peking Duck!

Shanghainese - Shanghai food features sweet and zesty combinations. Also well known for their dumplings and cold dishes. Late autumn is the time to try the Shanghainese specialty Shanghainese hairy crabs.

Szechuan - Szechuan cuisine is well known for their spicy dishes but not all are spicy. Cooking methods are more smoking and simmering which allows the peppers and fragrant seasonings time to infuse the food. Well known dishes are Ma Po Tofu, Szechuan hot and sour soup..