The Hakka who settled in the harbour and port areas of Hong Kong placed great emphasis on seafood cuisine. Hakka cuisine in Hong Kong is less dominated by expensive meats; instead, emphasis is placed on an abundance of vegetables. Pragmatic and simple, Hakka cuisine is garnished lightly with sparse or little flavouring. Modern Hakka cooking in Hong Kong favours offal, an example being deep-fried intestines (). Others include tofu with preservatives, along with their signature dish, salt baked chicken (). Another specialty is the poon choi (). While it may be difficult to prove these were the actual diets of the old Hakka community, it is at present a commonly accepted view. The above dishes and their variations are in fact found and consumed throughout China, including Guangdong Province, and are not particularly unique or confined to the Hakka population.