Food, Glorious Chinese Food!

If you think Chinese food is about chicken balls, egg rolls and fortune cookies, then you don’t know Chinese food.  These items are in fact, North American inventions.  “Real” traditional Chinese food is very diverse and consists of a large variety of foods, with each region having its own signature dishes.  People in cities like Toronto and Vancouver may be familiar with formal Chinese meals, which can consist of eight or more courses (each course having very small portions, of course). Commonly served for special occasions, courses can consist of seafood, chicken (always whole) and steamed fish.  These dinners always wrap up with a course consisting of fried rice and noodles before serving dessert.  Non-formal, Cantonese style dinners do usually consist of noodles and serve rice, instead (casually, when Cantonese speakers say they’re “eating rice,” they’re usually referring to the main evening meal).

For lunch, dim sum is very popular.  Dim sum can be found at local hole-in-the-wall type locations all the way up to high end restaurants found at the top hotels in the region.  Some of the most basic choices, like spring rolls and ha gow (shrimp dumplings) can be found at all price ranges.  However, higher end restaurants are more likely to serve specialized dishes and, of course, use more expensive ingredients. Like Toronto and Vancouver, more traditional restaurants where staff push carts of food, are disappearing.  Instead, customers order on slips of paper and servers then check off the food as they arrive at the table.  Many feel that it is a tactic for restaurants to get more money, as people tend to over-order.

The good thing about Chinese cuisine is communal dining, which is seen even in the most formal settings.  This allows people to try different types of food.  Even the pickiest kid in Hong Kong likely has a larger palate than the pickiest kid in Canada or the United States.


  1. it’s look delicious.