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Cantonese
The fresh, natural flavours of Cantonese cuisine are designed to tantalise the taste buds.
Cantonese is the best-known style of Chinese cooking worldwide. Ingredients are purchased and prepared the same day and cooked just before serving, using few spicy seasonings.
In many seafood restaurants, diners can choose fish from the tanks in which they are swimming. The price of the seafood is determined on a "pay by tael" basis. A tael is a Chinese unit of measurement, approximately equal to 1.2 ounces. Dried seafoods such as shark's fin, abalone and conpoy, are often served.
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Enjoy an old Cantonese custom, dim sum, which is inextricably linked to the Chinese tradition of yum cha or "drinking tea". Dim sum (literally "to touch the heart") are special Cantonese snacks chosen from steaming bamboo baskets of delectable dishes paraded past on trolleys. Hong Kong boasts the best international dim sum chefs, who prepare mouth-watering delicacies such as steamed pork spareribs, steamed buns with roast pork and har gao, shrimp dumplings with a translucent skin. There are usually three to four pieces per order, with each dish, plate or steamer basket having a different price. When getting your teacup filled, it is Chinese custom to tap your fingers on the table near your cup twice as a sign of reverence and thanks.
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Cantonese dining can be found at outdoor cooked-food stalls.
These aromatic eating-places serve some of the best - but
very simple - seafood, noodle and rice dishes - typically in
an alfresco atmosphere.
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