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Overview: Hong Kong, S.A.R

Most people think of Hong Kong as an island. Hong Kong actually consists of 236 islands plus a chunk of mainland bordering the province of Guangdong. Hong Kong Island is one of the largest and most important of the islands; peninsular Kowloon is an urban center on the mainland, and the New Territories is a more suburban and rural area on the mainland.

CLIMATE: Hong Kong has a temperate climate moderated by the Pacific Ocean; it is usually warm during the day (60s to 70s) and cooler during the evening. In the summer it rarely drops below 80° with highs near 90°. Rain is quite common during the Fall, Spring, and Summer semesters.

CURRENCY: The Hong Kong dollar (HKD) is made up of 100 cents.

LANGUAGE: Official languages are Chinese (Cantonese) and English. Cantonese is the primary language, although Mandarin (Putonghua) is heard more and more. English is spoken in all the main tourist areas, hotels and restaurants.

FOOD: Hong Kong is known for its wide variety of fine restaurants. Almost any type of cuisine can be found.

Chinese cuisine has developed over many centuries from several overriding concerns. One is religion. Taoism, which taught mankind to seek union with natural forces, encouraged a simple, vegetarian existence. Tender young vegetables are still an integral part of the Chinese diet. A second governing aspect of Chinese cuisine was the country's chronic fuel shortage. Stir-frying small chunks of food over a hot stove for short periods of time is far more energy-efficient than baking. Thirdly, pure survival led to the use of a vast range of domesticated, wild and exotic animal and aquatic life and vegetation.

Regional tastes and climatic contrasts have resulted in four fairly distinctive regional styles of Chinese food. Beijing food is spiced, relies on bread and noodles for bulk and includes the well-known dishes Beijing Duck and Mongolian Hotpot. Shanghainese food is noted for its seafood and poultry dishes. It is not only spiced but is heavier and oilier than Beijing fare. Sichuan food is the spiciest of all, specially developed to ward off the damp chills of this mountainous, often foggy western province. Cantonese food is lighter, more sophisticated and less oily than the other regional cuisines. It shows great flair with sauces and condiments and is based on rice and seafood, pork, poultry, fish and vegetables. Cantonese cuisine is the most popular in Hong Kong, but all regional varieties can be found.

Enjoy a Dim Sum in Hong Kong
Eating with Chopsticks
Chinese Religion
Mandarin Cheat Sheet