Geographically speaking of the types of cuisine in the different regions of China, we have to distinguish the cuisine from the north, which is heavier, to the southern, which is lighter. In northern China, it is very cold and for that reason the general cooking is stronger in flavor because most dishes contain more meat and fat.
On the contrary, in the south it is very hot and humid, so you can not eat excess fat or spicy. That is why steaming method is used more for cooking than creating intense elaboration, and also more fish and shellfish than meat is more consumed.
Especially Hong Kong is the region where more seafood and fish are consumed than in the rest of China. Having many facilities in international trade, it is easy to find a great diversity of products from all over the world.
In fact, very 5 products are used in Hong Kong cuisine and, traditional Chinese culture is highly evaluated, it is reflected a lot at the time of its creation and elaboration, for example, little oil is added to dishes, herbs and roots of traditional Chinese medicine are applied to make soup…
«Healthy cooking is taken care of daily cooking.»