SEAFOOD plays an important part in Guangdong cuisine.

The long coastline gives access to the rich fishing grounds of the South China Sea with their enormous variety of fish and seafood.

Prawns, shrimps, scallops, lobster and crab are in plentiful supply.

Locals believe that the best way to cook fresh seafood is by stir-frying or steaming, usually with ginger and onion to offset their "fishiness."

The light seasoning is used only to enhance the natural sweetness of the seafood.

Seafood is also frequently used in meat dishes - giving the food a distinctive savoury quality.

Oyster sauce, shrimp sauce and shrimp paste are widely used. For instance, beef with oyster sauce is a favorite dish in the region.