The cuisine is noted for fast cooking at high temperatures, such as steaming and stir-frying, which seal in flavours and leave vegetables crunchy and delicious. Sweet and sour pork Roast chicken in red curd paste Stir-fried broccoli with scallops Chiu Chow Seafood is the highlight of Chiu Chow cuisine from the coastal region of Guangdong. Sauces are often sweet, using tangerine or sweet beans for flavour. Sliced soyed goose Shark's fin soup Peking Originating in the imperial courts of northern China, the food here tends to be strongly spiced with coriander, peppers and garlic. Noodles and dumplings are featured, instead of the typical southern staple of rice.
Portions are generous, sauces rich.
Late autumn is the best time to try a Shanghainese speciality, freshwater hairy crabs, sent stright from mainland China. Common cooking methods include smoking and simmering, which allow peppers and aromatic seasonings time to infuse food with unforgettable tastes and aromas. Not all food is spicy. Dishes such as crispy beef deep-fried with tangy kumquat peel and duck smoked in camphor wood and tea leaves are recommended for any palate. Sour and peppery soup with shredded meat, vegetables and bean curd Noodles in spicy soup Sliced chicken with spicy sauce Seafood Hong Kong is a seafaring community by tradition, so seafood is a year-round favourite.