Tempting flavours and refined poultry dishes are the hallmark of Chiu Chow cuisine.

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 common Chiu Chow favourites. Spicy goose is served with garlic and vinegar sauce.

Many Chiu Chow classic dishes are light and tasty, with an abundance 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 seafood and bird's nest soups. The pungent Tiet Kwun Yum oolong tea served in tiny cups before and after a meal is used as a digestive aid.

Check out QTS restaurants for Chiu Chow cuisine

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