Drinking tea is very popular in Hong Kong and Guangdong. It has spread to other provinces in China and around the world in recent years, becoming one of the most representative Cantonese dishes. In foreign countries, drinking tea is almost synonymous with snacks. The tea house for drinking tea is called "DimSum House" in Europe and America. Foreign Chinatowns simply call the place where they drink tea "drinking tea", and the daily conversation will also say "Let’sgo to Yum Cha".

　　Listen to history

　　The history of "drinking morning tea" goes back to the years of Tongzhi in Xianfeng. At that time, there was a pavilion called "Yili Pavilion" in Guangzhou. A wooden sign with the words "Tea Word" hung on the door. It served tea and pastries. The facilities were simple, and only a few wooden tables and wooden benches were used to welcome guests and talk to passers-by. Stop talking. Later, there appeared a tea house, which gradually became larger and became a tea house. After that, people from Guangzhou went to the tea house to drink morning tea and it became popular.

　　 When people say "drink morning tea", it does not mean to drink tea, but mainly includes "drinking tea" and "eating snacks". In Cantonese, it is "two pieces in one cup". People in the Hong Kong area of Guangdong meet in the morning and often say "Drinking tea yet" (meaning "did you drink tea") as greetings. The older generation always educated the children to "a pot of tea in the morning, no need to find a doctor." "Drinking tea" is called "drinking tea" in Cantonese, but the "drinking tea" mentioned here actually refers to drinking tea at the Shangchalou, but this "teahouse" is also different from the concept of a tea house. It not only supplies Tea also serves snacks, and the interior design is unique and elegant. It is unmatched by the tea house.

　　 Drinking tea in a tea house has always been regarded as a way of communication, where people talk about everything from national events to community news and fun stories. Without the ability to make teahouses, the chances of getting rich are also much less. In the business field, it is difficult to integrate into the commercial society of Guangzhou and Hong Kong without entering the teahouse.

　　Different styles of tea houses gather different people. Elegant and avant-garde teahouses are full of young people; traditional classic teahouses are favored by businessmen; the popular street well teahouses are more fond of the elderly. It can be said that this is a place for gathering friends, negotiating business, and having a leisure time. The tea market in Guangzhou, Hong Kong is divided into morning tea, afternoon tea and evening tea. Morning tea is usually open at 4 am, and evening tea is open until 1-2 am the next day. The morning tea time in North America such as Vancouver and Toronto is mostly morning and afternoon tea, and the business hours are from 9 am to 3 pm.

　　Talk about tea refreshment

　　Morning tea first pays attention to tea, mainly the tea that warms the stomach and removes the greasy: Tieguanyin, Puer, Shoumei, fragrance tablets, especially the stomach warming and greasy, which is helpful for digestion , Strong greasy. Drink morning tea in Vancouver, common: oolong tea, jasmine tea, Tieguanyin, Pu''er tea (Pu''er + chrysanthemum), dark color slightly bitter, suitable for snacks. The authentic bubble tea is very regular, it should be both good-looking and skillful, and it is best to cook the tea called "shrimp eye water" when it has just bubbled.

　　The morning tea snacks are becoming more and more abundant, reaching thousands of styles. The practice of dim sum is mostly steamed, fried, boiled and fried, and it is also divided into two types of dry and wet dim sum. Wet spots, mainly porridge: preserved egg porridge, porridge, lean porridge with preserved egg, raw fish porridge, etc., different meat fish eggs and crispy shrimp slices, green and green onion, sprinkle with a spoonful of pepper Powder, the entrance melts. Dry point, it is better to be delicate, the skin is transparent, as if the stuffing wrapped in cellophane, such as dumplings, wontons, crystal wraps, the stuffing inside is tightly clumped, and the elasticity is bitten; the translucent is the buns, vaguely Green, like the Jiangnan fields in the early spring; the opaque is pastry, but only the pastry method is used, and the stuffing is still the usual saltiness of the Chinese. Noodles are often kneaded with eggs, smooth and firm.

The side dishes of 　　 morning tea mainly consist of large meat, such as intestine, sirloin, and phoenix claws. They are steamed in small bamboo cages and are light, with little oil. The steamed pork ribs in black bean sauce are chopped into thin 2-3 cm long pork ribs, mixed with an appropriate amount of starch and a special sauce for steamed dim sum, pickled and flavored, then steamed in a basket. The steaming pork ribs in the small cage are steaming, and there are a few dark brown lobster sauces. The pork ribs should be steamed away from the bones, and the teeth should not be blocked but the chewing head must be left. The fragrance is slowly released during chewing. Yes, the sauce and tender gravy are thoroughly mixed to form a strange aroma that will last forever in the mouth. A few pieces of fried taro are often placed under the ribs. The soft taro is soaked with gravy, because it will not be scattered after being fried. Chewing is another flavor in the mouth, which is in harmony with the ribs.

　　Frying claws with black bean sauce, the claws are chicken claws, only the claw parts are taken, and the foot bones are not used. Chopped diagonally into easy-to-enter pieces and steamed in a thick sauce. The golden-yellow phoenix claws are placed in the mouth, and the skin and ribs rich in gums can be completely shed, spit out the bones, taste carefully, and the rich sauce will linger in the mouth. The peanuts on the bottom of the dish, just like they were cooked in chicken sauce, are very irritating.

　　 Shrimp dumplings are higher-level dim sum. They are made with clear powder, filled with fresh shrimp, pork puree, and tender bamboo shoots, and wrapped in dumplings. After steaming, the shrimp dumpling skin is smooth and soft, crystal clear, vaguely visible pink shrimp filling. The exquisite appearance is full and lovely, three or four in one cage, the right amount of pork brings out the sweetness of the shrimp, coupled with the crisp and tender bamboo shoots, it is not greasy and delicious. The unique flexibility of the crystal dumpling skin combined with the natural crispness of the shrimp gives a chewy and delicious taste, which makes people want to drool.