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One Bowl With Two Pieces
One bowl with two pieces () is a slang term that has long been in the vernacular of Hong Kong tea culture, meaning "a bowl of tea with two dim sum". In the past, tea was not offered in a present-day teapot but in a bowl, in Cantonese restaurants. Dim sum 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 cuis ... 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" (Lit. ''Chicken Ball Big Bun'', meaning a bun with chicken filling) serves as an excellent example. This saying, however, is now rendered anachronistic under the heavy influence of the "bite-sized trend". Chinese tea culture Culture of Hong Kong Hong Kong cuisine Restaurant terminology {{China-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slang
Slang is vocabulary (words, phrases, and linguistic usages) of an informal register, common in spoken conversation but avoided in formal writing. It also sometimes refers to the language generally exclusive to the members of particular in-groups in order to establish group identity, exclude outsiders, or both. The word itself came about in the 18th century and has been defined in multiple ways since its conception. Etymology of the word ''slang'' In its earliest attested use (1756), the word ''slang'' referred to the vocabulary of "low" or "disreputable" people. By the early nineteenth century, it was no longer exclusively associated with disreputable people, but continued to be applied to usages below the level of standard educated speech. In Scots dialect it meant "talk, chat, gossip", as used by Aberdeen poet William Scott in 1832: "The slang gaed on aboot their war'ly care." In northern English dialect it meant "impertinence, abusive language". The origin of the word is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hong Kong Tea Culture
The tea-drinking habits of Hong Kong residents derive from Chinese tea culture, primarily the Cantonese traditions such as yum cha. After more than 150 years of British rule, however, they have changed somewhat to become unique in the world. This uniqueness is not only in terms of the tea itself, but also in terms of the underlying social and cultural values. The history of teahouses in Hong Kong The first teahouse in Hong Kong was established at the end of the 19th century. At that time people bought tea leaves from tea houses so that they could serve tea to visiting guests. Tea would be brewed at the beginning of the day and would be served as guests arrived during the day. At night, the remaining tea would be poured away. They did this whether or not visitors actually arrived. This gave rise to the idiom "''Tea is for pouring away.''" In contemporary society, Hong Kong people buy tea at teahouses not only for serving their guests, but also for themselves. The packaging ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantonese Restaurant
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. History Some of the earliest restaurants in Colonial Hong Kong were influenced by Cantonese people.Wiltshire, Trea. irst published 1987(republished & reduced 2003). Old Hong Kong - Volume One. Central, Hong Kong: Text Form Asia books Ltd. ISBN Volume One 962-7283-59-2 Throughout the history of Hong Kong cuisine, a great deal of Southern China's diet became synonymous with Cantonese-style food. Following the emigration of Cantonese people from Hong Kong to Southeast Asia and the Western world, these authentic Cantonese restaurants began appearing in many Chinatowns overseas. From 1980 to 1986, an estimated 21,000 people permanently left Hong Kong each year, and from 1987 the numbers rose sharply to 48,000 people a year and continued to increase dramatically following the Tiananmen Square protests of 1989. Many Chinese rest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dim Sum
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'', or "drink tea" meals. ''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 pieces of delicately made food items, savory or sweet, to complement their tea. The second is ''dim sum'' () and translates literally to "touching heart", the term used to designate the small food items that accompanied the tea drinking. Teahouse owners gradually added various snacks called "dim sum" to their offerings. The practice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Tea Culture
Chinese tea culture (simplified Chinese: 中国茶文化; traditional Chinese: 中國茶文化) (''zhōngguó chá wénhuà'', 'Chinese tea culture') includes all facets of tea, both physical and spiritual, that significantly influenced Chinese culture throughout history. Physically, it consists of the history of tea cultivation, brewing, serving techniques, methods of consumption, arts, and the tea ceremony. Tea culture is to take tea as a carrier, and through this carrier to spread various arts. Tea culture is an integral part of the excellent traditional Chinese culture, and its content is very rich. Tea culture is the organic fusion of tea and culture, which contains and embodies the manifestation of a certain period of material and spiritual civilization. Tea culture is the combination of tea art and spirit, and the expression of tea art through Spirituality. It emerged in China in the Tang Dynasty, flourished in the Song and Ming Dynasties, and declined in the Qing Dynasty. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culture Of Hong Kong
The culture of Hong Kong is primarily a mix of Chinese and Western influences, stemming from Lingnan Cantonese roots and later fusing with British culture due to British colonialism (Jyutping: ; Traditional Chinese: 粵英薈萃). As an international financial center dubbed "Asia’s World City", contemporary Hong Kong has also absorbed many international influences from around the world. Moreover, Hong Kong also has indigenous people and ethnic minorities from South and Southeast Asia, whose cultures all play integral parts in modern day Hong Kong culture. As a result, after the 1997 transfer of sovereignty to the People's Republic of China, Hong Kong has continued to develop a unique identity under the rubric of One Country, Two Systems.Lilley, Rozanna. 998(1998) Staging Hong Kong: Gender and Performance in Transition. University of Hawaii. History Languages and writing systems Spoken languages Hong Kong people used to speak Cantonese with some English bad words, which be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hong Kong Cuisine
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. Complex combinations and international gourmet expertise have given Hong Kong the labels of "Gourmet Paradise" and "World's Fair of Food".Sterling, Richard. Chong, Elizabeth. Qin, Lushan Charles 001(2001). ''World Food Hong Kong''. Hong Kong: Lonely Planet Publishing. . Background Modern Hong Kong has a predominantly service-based economy, and restaurant businesses serve as a main economic contributor. With the fourth-densest population per square metre in the world and serving a population of 7 million, Hong Kong is host to a restaurant industry with intense competition. Due to its small geographical size, Hong Kong c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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