NYT: Hong Kong Reignites Fire of China's Regional Cuisines

This New York Times articles documents the emergence of authentic regional Chinese cuisine in Hong Kong. Vancouver's Chinese cuisine scene also has a wide variety of restaurants serving the gamut of Chinese regional cuisines: you name it we have it here: Sichuan, Cantonese, Shanghaiese, Yunnan, etc.

I wonder if the regional cusine here is as authentic as the one now in Hong Kong!

Yet another reason :-) to go to Hong Kong: to compare and contrast the regional Chinese cuisine there with Vancouver's. Eines Tages!