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Lin Heung Tea House
Lin Heung Tea House () was a two-storey Chinese restaurant located within the Tsang Chiu Ho Building () at 160-164 Wellington Street, at the corner of Aberdeen Street, in Central, Hong Kong. The 100 year old institution closed its doors on 09 August 2022 History 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. In 1980, Lin Heung Tea House moved to the current location and has been located there ever since. Lin Heung Tea House is famous for its authentic and traditional Chinese dim sum, attracting international newspapers coverage including features from CNN and TIME magazine. Lin Heung Tea House has been featured in several films, including ''The Longest Summer'' (1998) and ''In the Mood for Love'' (2000). 2022, 8 Aug, Lin Heung Tea House announced its clo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
HK Lin Heng Teahouse Ou
Hong Kong ( (US) or (UK); , ), officially the Hong Kong Special Administrative Region of the People's Republic of China (abbr. Hong Kong SAR or HKSAR), is a List of cities in China, city and Special administrative regions of China, special administrative region of China on the eastern Pearl River Delta in South China. With 7.5 million residents of various nationalities in a territory, Hong Kong is one of the List of countries and dependencies by population density, most densely populated places in the world. Hong Kong is also a major global financial centre and one of the Global city, most developed cities in the world. Hong Kong was established as a British Hong Kong, colony of the British Empire after the Qing dynasty, Qing Empire ceded Hong Kong Island from Bao'an County, Xin'an County at the end of the First Opium War in 1841 then again in 1842.. The colony expanded to the Kowloon Peninsula in 1860 after the Second Opium War and was further extended when Britain obtaine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
In The Mood For Love
''In the Mood for Love'' is a 2000 romantic drama film written, produced and directed by Wong Kar-wai. A co-production between Hong Kong and France, it portrays a man ( Tony Leung) and a woman (Maggie Cheung) whose spouses have an affair together and who slowly develop feelings for each other. It forms the second part of an informal trilogy, alongside ''Days of Being Wild'' and '' 2046''. The film premiered at the Cannes Film Festival on 20 May 2000, to critical acclaim and a nomination for the Palme d'Or; Leung won Best Actor (the first Hong Kong actor to win the award). It is often listed as one of the greatest films of all time and one of the major works of Asian cinema. In a 2016 survey by the BBC, it was voted the second greatest film of the 21st century by 177 film critics from around the world, saying "never before has a film spoken so fluently in the universal language of loss and desire". In 2022, the film placed 5th in ''Sight & Sound'' "Greatest Films of All Time" c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cha Siu Bao
''Char siu bao'' () is a Cantonese barbecue-pork-filled ''baozi'' (bun).Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005 ''The Food of China: A Journey for Food Lovers''. Bay Books. . p. 24. The buns are 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.'' Cha siu'' refers to the pork filling; the word ''bao'' means "bun". Varieties There are two major kinds of ''cha siu bao'': the traditional steamed version is called () or simply (), while the baked variety is usually called (). Steamed ''cha siu bao'' has a white exterior, while the baked variety is browned and glazed. Cantonese cuisine Although visually similar to other types of steamed ''baozi'', the dough of steamed ''cha siu bao'' is unique since it makes use of both yeast and baking powder as leavening. This unique mix of leavening gives the dough of ''cha siu bao'' the texture of a slightly dense, but fine soft bread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shumai
''Shumai'' () is a type of traditional Chinese dumpling. In Cantonese cuisine, it is usually served as a dim sum snack.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p 38. In addition to accompanying the Chinese diaspora, a variation of shumai also appears in Japan as (, ''shūmai'') and various southeast Asian countries. Popular Chinese varieties Hohhot ''shaomai'' Hohhot shaomai is a regional variety in Hohhot, Inner Mongolia. The wrapping is a very thin, round sheet of unleavened dough, with a pleat border. There is only one kind of filling, which mainly consists of chopped or minced mutton, scallion and ginger. Hohhot shaomai features this extensive use of scallion and ginger, creating a dense combined scent, and a slightly spicy taste. The filling is put in the center of the wrapping and the border of the wrapping is loosely gathered above, forming a "neck" and a flower shaped top. It is then cooked b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Har Gow
Har gow (sometimes anglicized as "ha gow", "haukau", "hakao"; ) is a traditional Cantonese dumpling served as dim sum.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p41. Name The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with '' siumaai''; when served in such a manner the two items are collectively referred to as ''gar gow''-''siu mai'' (). ''Har gow'', '' siu mai'', ''cha siu bao'', and egg tarts are considered the classic dishes of Cantonese cuisine and referred to as ''The Four Heavenly Kings''. (). The name in Cantonese also means "wedding gown" as the shape of the dumpling resembles the traditional gown worn by a woman on her wedding day. Description These shrimp dumplings are transparent and smooth. The prawn dumplings first appeared in Guangzhou outskirts near the creek bazaar Deli. This dish is said to be the one that the skill of a dim sum c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shoumei Tea
Shoumei (; Standard Chinese pronunciation ) is a white tea that is produced from naturally withered upper leaf and tips, with a stronger flavor reminiscent of lighter oolong teas. It is mostly grown in Fujian Province and Guangxi Province in China. Because it is plucked later than Bai Mudan, the tea may be darker in color, but it should still have a proportionate green color. Some lower grades of Shou Mei may be golden in color with many black and red leaves, making a darker brew with more depth. Technically this tea, being a fourth-grade tea, is a by-product of Baihao Yinzhen tea production and uses ''Da Bai'' or Large White leaves. __TOC__ Tasting and brewing The tea can be brewed very differently and there are many combinations that yield interesting results, but it is important to use good mineral water to bring out the sweetness and aroma of the tea and not to over brew or make a bitter and very strong brew. Typically, white teas are brewed at a lower temperature than b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jasmine Tea
Jasmine tea ( or ) is tea scented with the aroma of jasmine blossoms. Typically, jasmine tea has green tea as the tea base; however, white tea and black tea are also used. The resulting flavour of jasmine tea is subtly sweet and highly fragrant. It is the most famous scented tea in China. The jasmine plant is believed to have been introduced into China from eastern South Asia via India during the Han Dynasty (206 BC to 220 AD), and was being used to scent tea around the fifth century. However, jasmine tea did not become widespread until the Qing Dynasty (1644 to 1912 AD), when tea started to be exported in large quantities to the West. Nowadays, it's still a common drink served in tea shops around the world. The jasmine plant is grown at high elevations in the mountains. Jasmine tea produced in the Chinese province of Fujian has the best reputation.Gong, Wen. Lifestyle in China. 五洲传播出版社, 2007. Retrieved October 23, 2010, fro/ref> Jasmine tea is also produced in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pu'er Tea
''Pu'er'' or ''pu-erh'' is a variety of fermented tea traditionally produced in Yunnan Province, China. In the context of traditional Chinese tea production terminology, fermentation refers to microbial fermentation (called 'wet piling'), and is typically applied after the tea leaves have been sufficiently dried and rolled. As the tea undergoes controlled microbial fermentation, it also continues to oxidize, which is also controlled, until the desired flavors are reached. This process produces tea known as 黑茶 ''hēichá'' (lit. 'black tea') (which is different from the English-language ''black tea'' that is called 红茶 ''hóngchá'' (lit. 'red tea') in Chinese). Pu'er falls under a larger category of fermented teas commonly translated as ''dark teas''. Two main styles of pu'er production exist: a traditional, longer production process known as ''shēng'' (''raw'') pu'er; and a modern, accelerated production process known as ''shóu'' (''ripe'') pu'er. Pu'er traditionally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oolong Tea
Oolong (, ; (''wūlóngchá'', "dark dragon" tea)) is a traditional semi-oxidized Chinese tea (''Camellia sinensis)'' produced through a process including withering the plant under strong sun and oxidation before curling and twisting.Zhongguo Chajing pp. 222–234, 271–282, 419–412, chief editor: Chen Zhongmao, publisher: Shanghai Wenhua Chubanshe (Shanghai Cultural Publishers) 1991. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation, which varies according to the chosen duration of time before firing, can range from 8 to 85%, depending on the variety and production style. Oolong is especially popular in south China and among ethnic Chinese in Southeast Asia as is the Fujian preparation process known as the Gongfu tea ceremony. Different styles of oolong tea can vary widely in flavor. They can be sweet and fruity with honey aromas, or woody and thick with roasted ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tong Lau
Tong lau or ke lau are tenement buildings built in late 19th century to the 1960s in Hong Kong, Taiwan, Southern China, and Southeast Asia. Designed for both residential and commercial uses, they are similar in style and function to the shophouses with five-foot way ( nan, têng-á-kha) of Southeast Asia. Over the years, tong lau construction has seen influences of Edwardian style architecture and later the Bauhaus movement. Etymology ''Tong lau'' (Cantonese) or ''tang lou'' (Mandarin) means "Chinese building" – ''Tong'' or ''Tang'' () refers to the Tang dynasty and is used as a term to mean Chinese, and ''lau'' () is a building with more than one floor. It is a general term for a type of building found in Hong Kong that also developed in Macau and Canton (Guangzhou) from traditional Southern Chinese townhouses. Architecture The early buildings were generally long and narrow with width of between 12 and 15 feet determined by the length of the wooden beams. In Hong Kong's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanlin Academy
The Hanlin Academy was an academic and administrative institution of higher learning founded in the 8th century Tang China by Emperor Xuanzong in Chang'an. Membership in the academy was confined to an elite group of scholars, who performed secretarial and literary tasks for the court. One of its main duties was to decide on an interpretation of the Chinese classics. This formed the basis of the Imperial examinations, which aspiring government bureaucrats had to pass to attain higher-level government posts. Painters working for the court were also attached to the academy. Academy members Some of the more famous academicians of Hanlin were: *Li Bai (701–762) – Poet *Bai Juyi (772–846) – Poet *Yan Shu (991–1055) – Poet, calligrapher, (prime minister, 1042) * Ouyang Xiu (1007–1072) – Historian * Shen Kuo (1031–1095) – Chancellor *Zhang Zeduan (1085–1145) – Painter *Zhao Mengfu (1254–1322) – Painter, calligrapher, poet (rector, 1314–1320) * Huang Zichen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hunan
Hunan (, ; ) is a landlocked province of the People's Republic of China, part of the South Central China region. Located in the middle reaches of the Yangtze watershed, it borders the province-level divisions of Hubei to the north, Jiangxi to the east, Guangdong and Guangxi to the south, Guizhou to the west and Chongqing to the northwest. Its capital and largest city is Changsha, which also abuts the Xiang River. Hengyang, Zhuzhou, and Yueyang are among its most populous urban cities. With a population of just over 66 million residing in an area of approximately , it is China's 7th most populous province, the fourth most populous among landlocked provinces, the second most populous in South Central China after Guangdong and the most populous province in Central China. It is the largest province in South-Central China and the fourth largest among landlocked provinces and the 10th most extensive province by area. Hunan's nominal GDP was US$ 724 billion (CNY 4.6 trillion) a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
