The secret of the light, delicate tastes of the myriad of Cantonese dishes is deeply embedded in the region's climatic and geographical location, which produces an abundance of varied ingredients. Like the French, who attach great importance to food, the Cantonese pride themselves on being gourmands who truly live up to the motto of "live to eat".

Of the many Cantonese dishes, seafood remains the most popular, followed by poultry (mainly chicken), pork and vegetables. Vegetarians and those who are strongly influenced by Buddhist and Taoist philosophies have a wide range of vegetables to choose from, which adequately provides them with a varied meatless diet.

Chiu Chow dishes are intense in flavour and combine ingredients such as duck boiled in spiced sauce, steamed lobster served with plum sauce, and fresh fish served with bean sauce.

Being Asia's communication and transport hub, Hong Kong has become a melting pot for different cultures. In addition to Chiu Chow cuisine, visitors can also easily find other Southern China specialities closely associated with the Hakka, Tanka and Hoklo peoples.

Western culture and its cuisines also gained a foothold in Shanghai during the 19th century, and Shanghai immigrants who moved to Hong Kong after 1949 brought with them these new culinary inspirations, such as classic Russian dishes and various European styles of preparing and cooking dishes.

Shanghai's climate also plays an important role in the evolution of its cuisine. The cold winters have given rise to the hearty, oily sweet dishes, such as eggplant with minced pork and garlic, and hot and sour soup, while the hot summers have inspired cooling dishes made from soybean. The adeptness of the Shanghainese at preserving food also translates into a predilection for preserved specialities, such as salted fish and pickled vegetables.

While braising is a common method of cooking Shanghainese dishes, cooking on a heated metal platter is a healthy alternative to using lots of oil, and is also a quick and convenient way of preparing tasty meals. Over time, Shanghainese cuisine has also embraced the ingredients of Guangdong and Szechuan, while still producing such sumptuous traditional dishes as Nanjing duck, West Lake sweet and sour ribs and stir-fried eel Hangzhou-style.

In contrast to southern China, where rice is the staple, the Shanghainese prefer buns, noodles and dumplings. Their love of seafood has also given rise to many different ways of preparing and cooking fish - for instance, the quintessential Yellow Croaker cooked either in sugar vinegar sauce or with garlic and ginger. October and November are the months when one of best-loved local delicacies, the hairy crab, becomes the star in Shanghainese restaurants. Shanghai Hairy Crabs from Yang-qing Lake are exported all over Asia, and in particular to Hong Kong, where they are cooked in many different ways.

Peking duck is one of the best-known dishes and the star of Beijing cuisine. During ancient imperial festivals, while the nobility enjoyed their food, chefs would keep diners entertained with demonstrations of the art of making handmade noodles. A number of Hong Kong restaurants that serve Beijing-style food maintain the tradition and also feature demonstrations of the unique mud-wrapping skill required when preparing another classic Beijing dish, Beggar's Chicken.

Many of today's popular Beijing dishes were once enjoyed only by a few select royal palates. During an exclusive royal feast or Emperor's banquet, which lasted for three days and featured 365 dishes, emperors and their guests would feast on exotic delicacies sourced from all over China. Dishes such as deep-fried apples or bananas, steamed silver roll, onion cakes, noodles and dim sum were later incorporated into Beijing cuisine and became everyday staples.

Originating in the far north, the Mongolian barbecue and hot pot are a far cry from a royal feast, being developed by herders who tended their animals on the windy steppes. To prepare a Mongolian hot-pot, meat - usually lamb - is marinated and then rubbed with herbs and spices before being tossed into hot soup until cooked. Served with a variety of piquant sauces, vegetables, dumplings and noodles, the Mongolian barbecue is a one-of-a-kind pleasure.

Bamboo shoots and tofu are also common ingredients in Szechuan dishes, which are usually served with thick and flavourful sauces. Szechuan food is usually rich in colour, fragrance and taste, and rarely requires any additional sauces.

The choice of dim sum to be found in Hong Kong exemplifies the creative genius of southern Chinese chefs, and the breadth and depth of Cantonese cuisine. Among the most popular dim sum dishes, shrimp dumplings (shiu mai), spring rolls and barbecue pork buns (cha sui bao), offer a cross-section of tastes. In traditional teahouses, dim sum is served from trolleys that are pushed by roving waiters who call out the names of the dishes. Customers who are not familiar with the names can always take a look inside the steamer (no one will be offended) before deciding which dish to choose.

Each bamboo steamer or dish of dim sum usually contains two or four items, which are reasonably priced. Some restaurants serve them until midnight, so that diners can enjoy these tasty snacks at any time of the day or night.

Where to eat in Hong Kong is simply a matter of choice, and ranges from fine dining in top hotels to popular food districts such as Lan Kwai Fong, Tsim Sha Tsui, Causeway Bay and Stanley. Dotted around the city are restaurants offering European and American cuisines, as well as award-winning French and Italian outlets.

For gourmet lovers visiting Hong Kong, it could easily take a whole month to sample every kind of worldwide culinary experience, ranging from Austrian, British, Californian, German and Greek to Iranian, Lebanon, Mexican, Moroccan, Portuguese, Scandinavian and Spanish. There are also Halal and Kosher restaurants, and those serving vegetarian dishes cooked in Chinese, Indian and Western styles.

Fast-food lovers will not be disappointed, either, as hamburgers, cakes, sandwiches and pizza are as popular here as in any world city. There are also family-run Chinese noodle houses and quaint teahouses serving quick and delicious snacks.

Hong Kong takes its claim to be the "Culinary Capital of Asia" very seriously, and visitors soon discover that whatever their preference, Hong Kong has the cuisine to satisfy their palate. So be adventurous when you visit and enjoy the pleasurable experience of eating around the world.