Hong Kong cuisine has the advantage of containing a large variety of dishes. There are more than one hundred dishes starting form dim sum, snacks and dumplings to more sophisticated dishes, such as roast duck. Traditionally, the duck meat is used in three courses – crispy skin, stir-fried and soup dishes made of bones. The skin dishes are quite popular in the Hong Kong cuisine. When it comes to these kinds of dishes the chefs take very good care of how they prepare them. The skin slices take a lot of time to bake and they are finally served smelling of unique spices. Usually, the skin dishes are served with pancakes and salads made from cucumber and spring onions watered in hoisin sauce. One of the most representative Hong Kong soup is the wonton soup, which is made of wonton wrappers, chicken or pork, green onions and ginger.