A Melting Pot of Culinary Delights

When considering Chinese regional cooking, one must bear in mind that despite the vastness of the country and the diversity of climates and resources, many dishes are eaten everywhere, with only slight regional takes on the classics. Having said this, the food of southern China is notable for the abundance of seafood on the menu and for its simple preparation, allowing natural flavours and textures to carry the dish. Dim sum also plays a crucial role, and this tradition of eating many small morsels, now so popular elsewhere in China and, indeed, the rest of the world, originated in Guangdong in the 10th century.