Had lunch yet?

Besides HK, we also went over to Guangzhou and Shunde (more about this city another day). If your taste buds are as Southern Chinese as mine, you will probably enjoy the food there. With the huge portions they serve, don't be surprised if you put on weight after a few days there! After all, some Cantonese dishes are also rather oily (and salty).

Yummy dumpling noodles, not too different from what you can get here, except that the bowl is much bigger...

Water cress soup, again not unlike what you get here, in a huge pot (diameter about 30cm I think). The pot is sitting on one of those wheely serving trolleys because it's too bulky to leave on the table.

Generously large bowl of porridge, char siew/siew yuk, very fresh choy sum. Strange, we only got the stems of the choy sum. Wonder what happened to the leaves. In the top left of the picture is the brown lid of the huge soup pot (also on a trolley). Vegetables are really fresh but, as my sister constantly reminds me, you don't know what the plants and animals there are fed. That's true...

Shunde serves all sorts of food, including stuff like deep fried locusts and dunno what else, but I am not that adventurous and stuck to more conventional food. A few examples of what you can try there:
(I know this is a lousy photo, and also, we forgot about taking pictures of the food until it was half gone.)

Top left: from the bittergourd soup - they wrap the soup bones with the bittergourd
Top centre: roast pigeon - this was suppposed to be mine and I refused to eat it (see, not very adventurous). I guess it tastes alright and it's all in the mind but, while I like chicken, duck and goose, if you serve me any other bird, like owl, swan, parrot or canary, I will definitely not touch it. Anyway, everyone else liked the pigeon so it was eaten up in no time.
Front left: deep fried lotus root slices, with some fish cake-like stuffing - yum!!
Front right: fried milk, a Shunde speciality - not sure how it's done but it tastes like egg tofu

Another thing about food in both HK and China is that when you ta pau (pack) something that comes with soup, they pack the soup separately, unlike here, where they put the soup into the same container (or plastic bag! - and charge you more for the container some more) as your noodles or whatever. Very environmentally unfriendly, as my other sister would say, but it keeps your noodles or whatever from getting soggy.