Usually served in steaming bamboo baskets, dim sum includes a variety of dumplings, buns an dpastries containing meat and vegetables, Chinese regional cuisines like Shanghainese and Chi Chow have their own dim sum specialities. If they look clean and the food appeals to you, give them a try. Freshness is key and most ingredients are imported daily. 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.