A short rundown of regional Chinese cuisine
We’ve mentioned what regional cuisines to expect from Hong Kong’s Chinese restaurants, but for those who may not already know, here goes a summary of what each of them means for your belly. Dim sum is a Cantonese speciality which means plenty of steamed or fried dumplings, while Peking, or northern cuisine, focuses on bread and noodles, lots of fried stuff and spicy sauces – Peking duck, anyone? Meanwhile, Chiu Chow cuisine is more about light, vinegary sauces and dressings and uses a lot of seafood. Hakka food is generally the simplest you’ll find at Chinese restaurants in Hong Kong with a favourite dish being salt-baked chicken, while Sichuan is always hot and fiery and goes big on barbequed meats. Our recommendation? Tour Hong Kong’s Chinese restaurants over time and try a bit of everything.