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Luk Yu tea house interior. Luk Yu (Chinese: 陸羽茶室) is a teahouse and dim sum restaurant located on Stanley Street, in the Central area of Hong Kong, established in 1933.. It is currently the oldest restaurant in Hong Ko
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.
The tea-drinking habits of Hong Kong residents derive from Chinese tea culture, primarily the Cantonese traditions such as yum cha. Because of Hong Kong's period as a British colony, Hong Kong tea culture is distinct from the tea culture of the mainland. The uniqueness of its tea culture applies both to the tea itself, and also the underlying ...
The Salvation Army Waiʻoli Tea Room in Honolulu, Hawaii, is listed in the U.S. National Register of Historic Places. Argo Tea, Chicago chain; Gryphon, Savannah, Georgia; Dushanbe Tea House; Lollicup Coffee & Tea, chain specialising in bubble tea; Salvation Army Waiʻoli Tea Room, Hawai'i; Shoseian Teahouse, California; Tavalon Tea, New York ...
Cha chaan teng (Chinese: 茶餐廳; Cantonese Yale: chàhchāantēng; lit. 'tea restaurant'), often called a Hong Kong-style cafe or diner in English, is a type of restaurant that originated in Hong Kong. [1] [2] [3] Cha chaan tengs are commonly found in Hong Kong, Macau, and parts of Guangdong.
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 1889, Lin Heung Tea House was first founded in Guangzhou, China.At the beginning of the 20th century, there was a proliferation of tea houses in China. In 1926, two branches were opened in Hong Kong: one in Mong Kok, Kowloon and another in Central, Hong Kong Island.
A wave of nostalgic swept Hong Kong from the 1980s to 1990s due to the public's anticipation of the handover. During this period of time, many herbal tea shops opened to satisfy the demand. The shops acted as a bridge connecting Hong Kong people to their Hong Kong identity and helped them to cope with their identity crisis. [2]