[1] Throughout the history of Hong Kong cuisine, a great deal of Southern China's diet became synonymous with Cantonese-style food.

Tea-houses were places where people met to drink tea during China's imperial history.

They include generous use of off-the-shelf condiments, enriched by natural and artificial additives, boosting uncanny colour and flavour.

Most Chinese restaurants nowadays cannot afford to cook with 100% raw herbs and spices.

Nearly all Cantonese restaurants provide yum cha, dim sum, dishes, and banquets with their business varying between the hour of the day.

Some restaurants try to stand out by becoming more specialised (focusing on hot pot dishes or seafood, for example), while others offer dishes from other Chinese cuisines such as Sichuan, Shanghai, Fujian (Teochew cooking, a regional variation of Guangzhou is similar to that of Fujian), Hakka, and many others.

[5] Parents usually teach their children to practice filial piety to elders by refilling tea and serving food to them.

Among the migrants, many chefs brought along their skills and developed a Chinese food industry overseas.

[10] Alan Yau, the CEO of Soft chow, who changed the Chinese cuisine industry in a professional way, for him the past is a template to refashion and resist.