Chinese food shop in Hong Kong

‘Real’ cooking in China is nothing like the Western variety of so-called Chinese food served up in restaurants and takeaways throughout Europe and in America. The cuisine we are familiar with was ‘invented’ in the 1950s, probably in San Francisco, USA. Authentic Chinese dishes that it doesn’t include are chicken’s feet, pigs’ trotters, jelly fish and ‘century eggs’ – preserved eggs cured in mud that look black and smell strongly!
The shop in the photo is selling mostly dried food to take home and cook, with little that Westerners would recognise on offer.