Hong Kong cuisine is characterized by its diversity and fusion of different culinary influences. It is heavily influenced by Cantonese cuisine, which is known for its emphasis on fresh ingredients, delicate flavors, and a balance of textures. Additionally, Hong Kong cuisine has been influenced by its history as a trading port, which has led to the incorporation of ingredients and cooking techniques from other regions and countries, such as Europe, Southeast Asia, and Japan. One of the specialties of Hong Kong cuisine is dim sum, which is a style of Cantonese cuisine featuring small, bite-sized dishes typically served in steamer baskets, such as dumplings, buns, and rice rolls. Another specialty is the wide variety of seafood dishes, which are often prepared with a Cantonese-style seasoning and cooking techniques, such as steaming and stir-frying.