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Tantalizing taste sensations and refined
poultry dishes are the hallmark of Chiu Chow
cuisine.
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The Chiu Chow flavours originated around the
Swatow district of eastern Guangdong
province and are now among the most popular
in Hong Kong. Piquant sauces often enhance
dishes, with tangerine jam for steamed
lobsters and broad-bean paste for fish. Duck
and goose are Chiu Chow favorites. Spicy
goose is served with garlic and vinegar
sauce.
Many Chiu Chow classic dishes are light
and tasty, with an abundant use of
vegetables. Chiu Chow chefs are skilled
vegetable carvers, creating fine flowers,
birds, dragons and phoenixes from carrots
and
ginger. The region's deluxe delicacies
include shark's fin and bird's nest soups.
The pungent Tiet Kwun Yum oolong tea
served in tiny cups before and after a meal
is a digestive aid.
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