I Saw Myself as Leopold Bloom

During my sojourn in Hong Kong, I am constantly being warned about what Chinese people will or will not eat or drink. Some things are true: shellfish is very popular, especially served raw. Red wine, despite the climate (or perhaps because of it, since every room is air conditioned to Arctic temperatures) is favoured over white. Can it be true that the Asian palate is averse to salt, when everything is served with soy sauce? Will they not eat anchovies, when fermented fish is so popular? And how can they not like kidneys in this, the home of nose-to-tail eating?