I lived in Hong Kong for 7 months in 1996 prior to China taking control back from the British. I worked for Magnum Films, the owner Danny Lee (Hard Boiled and the Killer with Chow Yun-Fat who has been in numerous Hollywood films) was a friend of my family and business, and I did stunt shooting and co ordinating as well as helped try and get a shooting program for the Boy Scouts going prior to China taking control, as Danny Lee was one of the Scout leaders of Hong Kong at the time.
Anyhow, they had tried to expose me to real "Chinese" food in Vancouver at a few non gui-lo restaurants there, as I was used to the whole American/Canadian Chinese food of ginger beef, sweet and sour pork, and shrimp fried rice. Heh. Most of the people in Hong Kong or Shanghai on the mainland where I did some work wouldn't have recognized any of that food as "Chinese" food whatsoever. Well, the "real" Chinese food in Vancouver was bad enough - bean soup for dessert...wtf!? are you serious? - but once in HK and China, it was a whole new level of awful.
After that experience, I decided that dim-sum in North America is actually in insider joke with the Chinese, just to see what stupid crap like fried chicken feet and blood jello cubes that they can get us gui lo to in fact eat, as they laugh in the back watching on video cameras. I'm certain of it.
