Small Cantonese dishes served with tea (yum cha) in the morning.
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With tea; tap the table to say thanks.
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Small Cantonese dishes served with tea (yum cha) in the morning.
With tea; tap the table to say thanks.
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The world's most-consumed spirit by volume. Fermented in pits with a grain starter (qu), giving powerful aromas: 'strong aroma', 'sauce aroma', 'light aroma' and 'rice aroma' styles.
Amber Chinese 'yellow wine', aged for years; also a key cooking wine.
China's most famous green tea, with flat jade leaves and a chestnut sweetness.
Between green and black tea; Tieguanyin is floral, Da Hong Pao is roasted.
Fermented tea pressed into cakes and aged like wine; earthy and deep.
The least processed tea: delicate and sweet.
Sushi means the vinegared rice, not raw fish. Nigiri (hand-pressed) was Edo-era fast food; maki are rolls. Sashimi is raw fish without rice.
Noodle soup adapted from Chinese noodles; each region has its broth: shoyu, miso, shio or creamy pork-bone tonkotsu.
Ultra-light fried seafood and vegetables, from Portuguese influence.
'Grill what you like': savoury pancake with sauce and mayo.
Round octopus dumplings, Osaka's street snack.
Daily soup of fermented soybean paste in dashi.