Bent over a low bench in his cluttered Hong Kong workshop, dark-framed glasses perched on his nose, Lui Ming deftly assembles a bamboo steamer, a utensil essential to Cantonese cooking. Hong Kong is equally acclaimed for its fine dining restaurants and its street-side eateries, and the enduring use of handwoven steamers in both is part of a set of unique food traditions that have shaped its culinary landscape for generations. IMAGES AND SOUNDBITES ARRANGED IN SEQUENCES