The dish is known as tidal Swatow food comes from coastal areas in the city of Swatow in Guangdong Province. Seafood, goose, duck, is a prominent feature of this dish. People are attached to the tide of the oyster bed has its own way of harvesting oysters by pushing the bamboo. And they wait for the stick and sprinkle molluscs. After eating baked oysters in oyster shells on the fire only, is made good. The restaurant, however, oysters, clams fried in a spicy sauce served with red pepper and black beans and eggs clothing. Grey mullet are a popular cold dish, along with freshwater fish, eels, brown sauce and brown another highly recommended dish is smoked pomfret tea leaves.
Use the source, and oranges for flavor fillings are often sweet. Chef of the tide, as such, especially bearing in Hong Kong’s most artistic cuisine, are skilled in carving raw vegetables into floral designs. Shark’s fin, bird’s nest – the two most expensive Chinese food is a culinary pride of the tide. Edible bird’s nest is a row, and dried saliva to provide a base for a magical famous bird’s nest soup. This nutrient saliva, can be eaten with coconut milk and almond is said to rejuvenate the old ones. The finest bird’s nest, he claimed that Hong Kong restaurateur rented a mountain in Thailand believe to have been the best set of bird’s nest in Southeast Asia.
Delicious food as well as other tidal bird is cooking chicken baked rice season, stuffed chicken liver, as well as minced pigeon cooked with chestnuts water they worked for a number of plum Sosupishari Sakusakuretasu is eaten wrapped in leaves were added. Salty diet, a strong ‘Kung Fu’ washed down with tea and taro, chestnut water terminated dessert made of sugar syrup. Simply extraordinary meal
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