Just reading and sometimes watching some videos I am perplexed about the number of styles and the most reknown lineages that I have hard time to find some common sense in some of the forms although some very similar. Can some one tell me the difference between Canton (guanzhou), Hong Kong and southern villages Hung Ka and the flavor differences? I know is a broad question but I would like to have some idea to understand both the history and today Hung Ka around the world.
Thanks,
Mig