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Since chopsticks (and spoons) are used in place of forks and knives, Chinese cuisine tends to serve dishes in bite-size pieces or employ cooking techniques that render dishes such as fish or hong shao rou soft enough to be picked apart easily. [6] Some common etiquette is: [7] [8] [9] Chopsticks are only used only to pick up food.
Yum cha is the Cantonese tradition of breakfast or brunch involving Chinese tea and dim sum. [1] [2] The practice is popular in Cantonese-speaking regions, including Guangdong province, Guangxi province, Hong Kong, and Macau. [3] It is also carried out in other regions worldwide where there are overseas Cantonese communities.
Lin Heung Tea House in Hong Kong. Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines (especially British cuisine) and non-Cantonese Chinese cuisines (especially Hakka, Teochew, Hokkien and Shanghainese), as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce.
In June 2009, Hong Kong retail design store G.O.D. collaborated with Starbucks and created a store with a "Bing Sutt Corner" at their store on Duddell Street. It is a concept that fuses the retro Hong Kong teahouse style with the contemporary look of a coffeehouse. [20] [21] A menu posted outside a cha chaan teng in Tsuen Wan, advertising ...
In these "tea restaurants", various set meals are served throughout the day for breakfast, lunch, afternoon tea, and dinner, providing eastern (mostly Cantonese) cuisines, British foods such as egg tarts, and Hong Kong foods, such as Hong Kong-style French toast, Hong Kong drinks, Yin-Yeung, and iced lemon tea.
It is usually eaten as breakfast together with sweetened or savory soy milk in its native Jiangnan. Today, cifantuan is commonly available in two varieties. Whereas the " savory " variety includes ingredients such as zha cai (pickled vegetable), rousong (pork floss) and small pieces of youtiao being wrapped in the rice ball, the "sweet" variety ...
A typical Filipino breakfast usually includes one or more fried eggs (either scrambled or sunny side-up), tocino, dried fish known as tuyo, tapa, and fried rice, normally seasoned with garlic. The word silog is a portmanteau of sinangag (garlic fried rice) and itlog (egg), which form the basis of many breakfast combinations.
S. Saang mein; Sea cucumbers as food; Seafood birdsnest; Shahe fen; Shark fin dumpling; Shogun and Little Kitchen; Shumai; Singapore-style noodles; Siu mei; Siu yeh