By Jeremy Cheng, Food and Fashion Critic

 

If you like to eat delicious food, you may like to follow some creators who introduce foods of various flavors from different areas.

 

Hong Kong Early Tea usually starts at 5-6 a.m and goes to 11 a.m every morning which is a traditional custom. Some restaurants will serve it during lunch. Hong Kong Early Tea is mainly made up of Chinese dim sum and tea. In Guangdong Province and Hong Kong, people have the habit of having Early Tea; therefore, Hong Kong Early Tea was born, which is the same as the Guangdong Early Tea.

 

 

Due to the exchange between the mainland and Hong Kong, Hong Kong-style Early Tea has begun to develop in the mainland. After the return of Hong Kong to mainland China, Hong Kong-style Early Tea sprung up like mushrooms in the mainland.

 

Most of the restaurants use a big round table. Customers are able to sit together even though they don’t know each other at all. This is called the “Combine table” 搭台(Da Tai). Then, there will be a waiter/waitress who will ask you what tea you would like to drink. The common teas are TieGuanYin (one of the oolong teas), Pu‘er, scented tea, Chrysanthemum tea, etc.

 

The server needs to pour half a cup of tea for the customers before the customers drink it. Customers can use this water to wash their bowl, spoon, and chopsticks. Nowadays, because of the cleaning measures being promoted, fewer people wash their dishes with tea before eating. Early tea is supposed to come out of a “dim sum” cart with a white towel on the server’s shoulder and the server shouts out the different dim sum types as they move. Every customer has a dim sum card which is divided into “small, medium, large, super large, and ultra large.” The server would put a sticker on the card depending on what you are ordering.

 

 

 

King Crab Shumai is the most popular dim sum among Hong Kong citizens. The outside of the Shumai is made of  flour, and the inside of the Shumai has a huge amount of juicy pork.

 

Editor: Luke Langlois