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Drinking tea and eating little snacks called dim-sum is a way of life for Cantonese. Pauline D Loh examines 'yum-cha' culture
In our family, the clash of cultures is most apparent when it comes to a simple pot of porridge.
Tang Place Chinese Restaurant, on the ground floor of Tangla Beijing Hotel, is gearing up for Spring Festival reunion dinners.
Although a sign hanging on the door still says "Members Only", the Purple Jade Country Club's F&B Center is now open to everybody.
Nan Yue Cantonese Cuisine Restaurant (南粤私房菜) is named after the style of its cuisine that comes from southern Guangdong province.
Not all rice is made equal. There is the long-grain Thai fragrant rice, the short, starchy "pearl" rice, the yellow-green and deep purple rice grains of the southwest and the much-loved, much sought-after Dongbei rice from the north-eastern tip of China.
Cantonese Cuisine, also known as Yue Cuisine, is the culinary style of Guangdong Province, which was called Canton when the Wade-Giles romanization of Chinese was in use. This particular type of Chinese food has been popularized by Chinese restaurants around the world as the majority of those who set up these restaurants were of Cantonese origin.
Guangzhou residents like to "Yum Cha" which literally means "drinking tea," especially morning tea. When they meet in the morning, they usually greet each other with "Have you drunk tea?" Drinking tea has become a habit of Guangzhou residents.
When guests arrive from abroad, Cantonese dim sum is almost always on their lists of things to do in Hong Kong.
With an entrance road briefly cordoned off for the President of Fiji, I could not think of a more fitting introduction to Shanghai's only luxury hotel located directly alongside the World Expo Site – InterContinental Shanghai Expo, a five-star hotel that has been regularly entertaining dignitaries along side its regularly customers around the world.
Luobo (radish) gao (cake) is homophonic to gaosheng as in bubu gaosheng or "every step brings a promotion".
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