Cantonese or Guangdong cuisine,also known as Yue cuisine,is the cuisine of Guangdong province of China,particularly the provincial capital Guangzhou,and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking,Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers,but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.
Brunch is a meal,sometimes accompanied taken sometime in the late morning or early afternoon –the universally accepted time is 11am-2pm,though modern brunch often extends as late as 3pm. The meal originated in the British hunt breakfast. The word brunch is a portmanteau of breakfast and lunch. The word originated in England in the late 19th century,and became popular in the United States in the 1930s.
The following outline is provided as an overview of and topical guide to meals:
Dim sum is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine,although dim sum dishes also exist in other Chinese cuisines. In the tenth century,when the city of Canton (Guangzhou) began to experience an increase in commercial travel,many frequented teahouses for small-portion meals with tea called "yum cha" (brunch). "Yum cha" includes two related concepts. The first is "jat zung loeng gin",which translates literally as "one cup,two pieces". This refers to the custom of serving teahouse customers two delicately made food items,savory or sweet,to complement their tea. The second is dim sum,which translates literally to "touch the heart",the term used to designate the small food items that accompanied the tea.
Bamboo steamers,called zhēnglóng in Chinese,are a type of food steamer made of bamboo. They are used commonly in Chinese cuisine,especially dim sum,and usually come in two or more layers. Bamboo steamers have also spread to other East Asian and Southeast Asian countries.
Cha chaan teng,often called a Hong Kong-style cafe or diner in English,is a type of restaurant that originated in Hong Kong. Cha chaan tengs are commonly found in Hong Kong,Macau,and parts of Guangdong. Due to the waves of mass migrations from Hong Kong in the 1980s,they are now established in major Chinese communities in Western countries such as Australia,Canada,the United Kingdom,and the United States. Likened to a greasy spoon cafe or an American diner,cha chaan tengs are known for eclectic and affordable menus,which include dishes from Hong Kong cuisine and Hong Kong-style Western cuisine. They draw comparisons to Western cafés due to their casual settings,as well as menus revolving around coffee and tea.
Hong Kong cuisine is mainly influenced by Cantonese cuisine,European cuisines and non-Cantonese Chinese cuisines,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. Complex combinations and international gourmet expertise have given Hong Kong the labels of "Gourmet Paradise" and "World's Fair of Food".
Cantonese culture,or Lingnan culture,refers to the regional Chinese culture of the region of Lingnan:twin provinces of Guangdong and Guangxi,the names of which mean "eastern expanse" and "western expanse",respectively.
One bowl with two pieces is a term that has long been in the vernacular of Hong Kong tea culture,meaning a bowl of tea with two "delicacies to complement the tea". In the past,tea was not offered in a present-day teapot but in a bowl,in Cantonese restaurants. Dim sum was not bite-sized. Instead,quite a number of them were simply big buns,such that two of them easily filled up one's stomach. The legendary "雞球大包" serves as an excellent example. This saying,however,is now rendered anachronistic under the heavy influence of the "bite-sized trend".
Xiaolongbao is a type of Chinese tangbao,traditionally prepared in a xiaolong,a small bamboo steaming basket. The xiaolongbao originates from the city of Changzhou in Jiangsu province,and is an iconic dish of Jiangnan cuisine.
A Cantonese restaurant is a type of Chinese restaurant that originated in Southern China. This style of restaurant has rapidly become common in Hong Kong.
Cha siu bao is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.
A teahouse or tearoom is an establishment which primarily serves tea and other light refreshments. A tea room may be a room set aside in a hotel,especially for serving afternoon tea,or may be an establishment that only serves cream teas. Although the function of a tearoom may vary according to the circumstance or country,teahouses often serve as centers of social interaction,like coffeehouses.
Shumai is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine,it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora,variations of shumai are found in Japan and Southeast Asia,such as the Indonesian siomay. In Australia,it developed into dim sim.
Chinese regional cuisines are amongst the many different cuisines found in different provinces and prefectures of China as well as from larger overseas Chinese communities.
Har gow,also anglicized as ha gow,hau kau,ha kao,is a traditional Cantonese dumpling served as dim sum. It is made of shrimp meat,and steamed in a flour wrapper. After cooking,the wrapper becomes somewhat translucent,and therefore har gow is sometimes called crystal shrimp dumplings (水晶蝦餃).
Dim Tu Tac,founded in 2015,is a Cantonese cuisine and dim sum restaurant chain in Ho Chi Minh City,Vietnam. 'Dim tu tac' means "anything you want" or "anything is possible" in Cantonese language. The name also expresses the restaurant's mission to help food lovers explore the Cantonese gourmet world through a combination of innovative cooking techniques and the using of ingredients from many different culinary cultures.
Australian Chinese cuisine is a style of cooking developed by Australians of Chinese descent,who adapted dishes to satisfy local Anglo-Celtic tastes. Its roots can be traced to indentured Chinese who were brought to work as cooks in country pubs and sheep stations.
Nom Wah Tea Parlor,opened in 1920,is the oldest continuously running restaurant in the Chinatown of Manhattan in New York City. The restaurant serves Hong Kong style dim-sum and is currently located at 13 Doyers Street in Manhattan.
