Teahouse
The ritualised drinking of tea is often practised in China.The most important work on tea making is the Cha Jing (锣剁粡).It is the only extant work of the Tang Dynasty scholar and poet Lu Yu and was written during the 700s.He describes many aspects of tea making from the location of the teahouse to the mode of drinking.His treatise is considered definitive by many.
In Northern Imperial China teahouses were regarded as retreats for gentlemen and later for businessmen.Deals would be discussed and sealed in the neutral,relaxed surroundings of a teahouse rather than in offices.
Teahouses were and are places where disputes could be settled harmoniously over tea.Courts of law are not spots where most people feel at ease.The Chinese at times replaced this setting with a teahouse and the presence of a mutually respected arbiter.The disputing parties would agree on terms and apologies,pay for the tea,shake hands and part in peace.In the same way that insurance agencies and stock brokerages in England developed out of simple coffee shops,teahouses in China were are used as places to conduct business.
Some teahouses in Hong Kong still uphold such a tradition and are frequented by Hong Kong Chinese industrialists and entrepreneurs.Traditional teahouses can still be found in the older communities.The most well-known example in Central is the Luk Yu Teahouse,a half-century-old living monument to the sedate stylishness of old Hong Kong.Stained-glass murals and massive framed scrolls decorate white walls.The teahouse's original black ceiling fans spin idly in the air-conditioned rooms.Mirrored and marbled private wooden booths are conspiratorial businessmen's havens.To go for yum cha at the Luk Yu is to enter a new era.It is best experienced mid-morning or mid-afternoon,outside the breakfast and lunch rush hours when every seat and table is usually reserved for regular customers.This very special teahouse is Hong Kong's tribute to the 8th-Century tea master - Luk Yu being the Cantonese version of Lu Yu.
[edit] Eating utensils
Teabowl
Methods of tea-tasting have undergone considerable changes since the Tang Dynasty and the use of covered teabowls is one development of note.The simple yet practical design of covered teabowls makes them an excellent utensil for tea-tasting.The fine painting on these bowls also enhances their aesthetic value.Nowadays a small teacup is used instead in most dim sum restaurants more often than not.
[edit] Chopsticks
Chopsticks,a pair of small even-length tapered sticks,are the traditional eating utensils used to yum cha.Chopsticks are commonly made of plastic in the Chinese restaurants.Held between the thumb and fingers of the working hand they are used as tongs to pick up portions of food or to sweep rice and small particles of food into the mouth from the bowl.Dim sum dishes are served in small portions and therefore convenient for eating with chopsticks.Many rules of etiquette govern the proper conduct of the chopsticks.
[edit] Toothpicks
The use of toothpicks at a table is another typical practice.Toothpicks are frequently used between courses,as it is believed that the aftertaste of one course should not be allowed to ruin one's enjoyment of the next course.
Toothpicks have another major value in that they are ideal and socially acceptable to use picking up those meal items which often defy the best chopstick approach,such as slippery button mushrooms and jellyfish slices served with sesame oil.
[edit] Dim sum
Dim sum is usually a light meal or brunch eaten sometime from morning-to-early afternoon with family or friends.Traditional dim sum includes various types of steamed buns such as char siu baau,dumplings and rice noodle rolls,which contain a range of ingredients,including beef,chicken,pork,prawns and vegetarian options.Many dim sum restaurants also offer plates of steamed green vegetables,roasted meats,congee porridge,and soups.
Dim sum can be cooked by steaming and frying,among other methods.The dim sum are usually small and normally served as three or four pieces in one dish.It is customary to order family style,sharing dishes among all members of the dining party.Because of the small portions people can try a wide variety of food.
Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers for diners to choose from.Traditionally,the cost of the meal is calculated based on the number and size of dishes left on the patron's table.Some modern dim sum restaurants record the dishes on a bill at the table.Not only is this tidier,it also prevents patrons from cheating by concealing or stealing the plates which has been known to happen.Servers in some restaurants even use different stamps so that sales statistics for each server can be recorded.
In the US and many other English Speaking countries,the word 钬凄im sum钬 is often mistakenly used as the name for Yum cha.In fact,in Cantonese,Dim sum (镣瑰绩) is a phrase for wide range of light dishes served alongside Chinese tea where Yum cha (楗?尪) 钬渢ea drinking钬?is the process.
Rituals
A tea-drinker tapping the table with her fingers to show gratitude to the member of the party who has re-filled her cup.
A tea-drinker tapping the table with her fingers to show gratitude to the member of the party who has re-filled her cup.
[edit] Finger tapping
Also known as finger kowtow,the action of finger-tapping 钬 thanking someone in the traditional Chinese-style 钬 has historical significance.When tea-sippers tap the table with three (occasionally two) fingers of the same hand,it is a silent expression of gratitude to a member of the party who refilled their cups.
The gesture recreates a tale of Imperial obedience and can be traced to the Qianlong Emperor,a Qing Dynasty emperor who used to travel incognito.While visiting South China,he once went into a teahouse with his companions.In order to maintain his anonymity,he took his turn at pouring tea.His stunned companions wanted to kowtow for the great honour.Instead of allowing them to disclose his identity,the emperor told them to tap three fingers on the table.One finger represented their bowed head and the other two represented their prostrate arms.
Lids need only to be left open for refills.
Lids need only to be left open for refills.
[edit] Refills
When a teapot needs refilling,the customer should leave the lid open.This is the polite and customary way to ask for a refill.Other options include placing the lid at a diagonal and letting it hang loose by the wire or leaving the cover balanced on the handle.
One story that explains this custom involves a poor student who supposedly hid a bird in his teapot.When the waiter came to refill the pot and lifted the lid,the bird flew away.The student made a loud fuss because it was a very precious bird,and the restaurant therefore owed him compensation.After this,all restaurants would wait for customers to lift the lid of an empty teapot for refilling.This custom is not common in northern China,where patrons may have to ask waiters to refill the pots.
In Hong Kong,this is also indicates quality of service.A sign of good service is when refills occur soon after the lid is lifted open,while below-par service is when no one refills the teapot for a long period of time.
[edit] Public chopsticks
Except eating with close family or eating alone,Hong Kong people use "public chopsticks" (鍏?) to pick food from the serving dish.
[edit] Washing dishes,cups and chopsticks
Before eating,usually even before making any order,Hong Kong people wash all utensils with hot water or hot tea.They then dispose of the water in a bowl on the table.Some restaurants do not provide such a bowl and a waiter has to come to help.
【菜名】 虾饺【别名】 水晶虾饺 、广东虾饺、广式虾饺
【英文名】 Shrimp Dumpling
【所属菜系】 粤菜
【特点】 透明玲珑，滑爽鲜美。
虾饺，是广东茶楼、酒家的传统美点。广东人饮茶，少不了来一笼虾饺。上乘的虾饺，皮白如雪，薄如纸，半透明，内馅隐约可见，吃起来爽滑清鲜，美味诱人。
还有tart、（蛋挞）
chicken wing、chicken finger、（凤爪）flavor（味道）：peppery hot、sour。（辣辣酸酸的）
Cantonese tea
Having a Cantonese tea is a historic custom and the most popular activity for Cantonese,there are morning tea,afternoon tea and night tea.Cantonese are used to chat with the family members and friends in the restaurant while having a cup of tea and Dim Sum,
There are plenty of restaurants serving Dim Sum in Guangzhou where is usually full of customers
.In the morning,people used to go to the restaurant right after washing up.One-bowl-and-two-
pieces is the most popular breakfast in the morning,which means a bow of of rice with ribs and two pieces of little Dim Sum.In recent years,business tea becomes more and more popular in Guangzhou.Having a business meeting with the clients while enjoying the delicious Dim Sum and a cup of tea,people find that may be the best way be the best way to reach the deal with their partners.This kind of business tea will normally continue until the afternoon.No wonder there is a saying that the real working hours of Cantonese start from noon.The afternoon tea means business activities while the night tea,is the family hour.But apparantly,more and more businessmen having their appointments with their clients in the tea restaurant at night,by which you may understand more the Cantonese way of doing businese.
饮茶是广州人历史悠久、雷打不动的习惯，分为早茶、午茶和晚茶。其实就是找间茶楼坐下来，悠闲地泡上一壶茶，点几样精致的小点心，与家人和朋友慢慢边吃边聊。
广州的茶楼遍地，从早到晚茶市都很旺。早晨，人们在洗漱后往往就直奔茶楼，饮茶吃早点。“一盅两件”是最通常的早点，指的是一盅排骨饭和两样小点心。近年来很多早茶店也渐渐推出商务茶，和客户喝茶、吃点心、谈生意，既轻松又完成了商务谈判，一举二得，这种茶点往往一直持续到中午，难怪人们常说广州人的工作是从中午开始的。下午茶也常常与商务活动有关。至于晚上喝茶就是宵夜了，举家喝茶，或者请客户的也大有人在。广州人会做生意的精明可略见一斑。
The essay on the White Swan1.White Swan Hotel in Guangzhou sand surface,is facing the Pearl River and chest.On February 6,1983 the official opening.
2.Since opening on the white swan with its elegant design,high-quality service and a reputation.
3.The White Swan Hotel has received many foreign dignitaries,such as Britain's Queen - Elizabeth II,President Bush and so staying in this hotel.
4.Hotels surrounding beautiful environment,convenient traffic,10 minutes from downtown by car from the airport and only 20 minutes away by car.
5.As one of China's best hotels.White Swan Hotel in Guangzhou tourists is all an ideal choice.
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