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Special Edition for foreign students in Hong Kong Polytechnic University


CONTENTS INTRODUCTION ...................................................................................3 HISTORY of yumcha and dim sum........................................................4 INTERESTING STORIES of yumcha and dim sum................................5 HOW TO use chopsticks .....................................................................6 TYPES and FUNCTIONS of Chinese tea ..............................................7 DIM SUM: dumplings.............................................................................8 DIM SUM: buns......................................................................................9 DIM SUM: others....................................................................................10 Appendix: Useful Cantonese phrases...................................................11

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Introduction

EAT RIGHT, EAT ELEGANTLY.

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Hyumcha istory of and dim sum

Nothing is less important than which fork you use. Etiquette is the science of living. It embraces everything. It is ethics. It is honor.

- Emily POST During your stay at Hong Kong PolyU, you will benefit the most from your exchange if you explore the local culture as much as possible. As you may know, Chinese culture is tightly connected with its rich and diverse cuisine. The custom of “yum cha� (drinking tea) together with the dim sum snacks is widespread in Hong Kong, China and Chinese communities in other countries. Many Chinese families enjoy dim sum gatherings on the weekend. Most probably, a dim sum meal with local classmates and friends will not only be a great opportunity for you to learn more about the Chinese traditions, but you will also discover some new favorite dishes.Dim sum snacks are served in portions of 3-4 in little bamboo baskets. In traditional restaurants, the waiters will still push

little carts with a variety of snacks through the rows. Often, though, the dim sum will be made as you choose the number of snacks on a list. When the baskets are delivered, the waiter will record what you have consumed with a stamp on a list.

While the exact origin of the dim sum delicacies is not confirmed, it can be dated back to more than 1500 years ago. The first mention of Dim Sum was in ancient texts of the Eastern Jin Dynasty (4th century). So you can see that the dishes have been popular for centuries; time for you to try them!

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Interesting story of

yumcha

WHY

KNOCK ON WOOD FOR YUMCHA? This custom originated in the Qing Dynasty. Emperor Qian Long liked traveling in disguise. One day in a restaurant, he poured his servant a cup of tea. As his servant was told not to reveal his master’s identity, he bent his fingers on the table like kneeling to express his respect.

WHY IS YUMCHA ALWAYS LINKED WITH DIM SUM? In the past, travellers on the ancient Silk Road needing a place to rest. They need to replenish some water as the weather is hot. Portable and convenient buns are also necessary for them to recharge their energy.

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HOW TO USE CHOPSTICKS? † FAMOUS CHINESE PROVERBS ¢ Two men will agree while drinking tea, but fight while drinking wine

Step 1 Hold the 1st chopstick in the crook between your thumb & index finger.

Step 2 Hold the 2nd with the tips of your thumb, index and middle fingers. --> the way you holding a pencil)

Step 3 Tuck your ring finger underneath the 1st chopstick --> remain the chopstick.

Step 4 Move the 2nd chopstick with your index and middle fingers to meet the 1st chopstick --> Food grasped!

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Chinese Tea Type and Functions

There is a wide variety of Chinese tea and they possess different functions beneficial for health in the Chinese medicinal perspective.

Type

Colour

Taste

Function

Puer Tea

Pure

Ease digestion, relieving cough, reducing sputum

Jasmine tea

Mellow/ Sweet

Good for eyes & lever, ease blood pressure

Narcissus tea

Mellow/ Sweet

Good for heart, refreshing

SHOU MEI Tea

Sweet

Cooling body heat, antioxidation

Iron mercy Goddess

Mellow

Anti-aging, prevention from cancers & diabetes

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m du

gs n i pl

SIU1 MAI2(燒賣)

JYU4 CI3 GAAU2(魚翅餃)

HAA1 GAAU2(蝦餃)

Dumplings filled with pork or shrimp and mushroom. They do not have the regular dough wrapping.

Shark fin dumplings.

Shrimp dumplings.

WO1 TIP3(鍋貼)

HAAM4 SEOI2 GOK3(咸水角)

SIU2 LUNG4 BAAU1(小籠包)

Pan fried dumplings filled with meat or vegetables.

Deep fried, hollow dumplings, filled with pork.

Small pork dumplings, Shanghaistyle. The dumplings is filled with hot soufilled with hot soup for you need to drink!

MORE ABOUT DUMPLINGS Perhaps Haa1 Gaau2 (shrimp) dumplings are one of the most famous types of dim sum. Some gourmets are even said to judge the rank of a restaurant by the quality of the offered Haa1 Gaau2. Rumor has it that this dumpling was first created in a Guangdong teahouse in the 1920s. Since a river nearby held plenty of freshwater shrimp, the owner came up with the idea. The shrimp dumpling was first known as “comb” because it should be a bit like a Chinese comb.

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B

s n u

CAA1 SIU1 BAAU1(

燒包)NAAI5 WONG4 BAAU1( 黃包)

Roast pork buns.

Deep-fried custard bun filled with a sweet egg-cream

BUN (bāozi) MAA4 JUNG4 BAAU1(麻蓉包) A bun filled with sesame (sweet) with lotus paste.

DAAI6 BAAU1(大包)

Steamed bun is common in

A big dumpling filled with pork and vegetables.

meat or vegetarian fillings. It is

China. It mainly consists of common for Chinese to eat it in breakfast

MAA5 LAAI1 GOU1(馬拉 Steamed sponge cake.

LIN4 JUNG4 BAAU1(蓮蓉包) A sweet bun with lotus paste.

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he t O

rs

DIM SUM CHANGES WITH TIME As time went by, varieties and style of Chinese dimsum increase. It is probably under the influence of the neighboring Asian country like Japan, Thailand and Vietnam. It is not difficult for you to find ‘fusion food’( mixture of cuisine styles ) in Chinese restaurant now.

ZIN1 COENG4 FAN2 ( 腸粉) Fried steamed rolls (春卷)

Spring rolls.

CAA1 SIU1 SOU1 ( 燒酥) Puff pastry filled with barbecue pork

JAU4 COI3(油菜)

Canola FUNG6 ZAP (鳳爪) Chicken feet

PAAI4 GWAT1(排骨) Spare ribs.

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Zan1 Zyu1gai1 (珍珠雞) This is sticky rice filled with chicken wrapped into lotus leaves


APPENDIX 1 USEFUL CANTONESE PHRASES IN CHINESE RESTAURANT

Cantonese is a tone language. If you want to learn it properly you should join a course in the PolyU Complementary Studies program or in the Department of Chinese and Bilingual Studies (CBS). Still, the following phrases are useful for a dim sum gathering. You can ask local friends to pronounce them to you, or look them up in an online dictionary: http://www.cantonese.sheik.co.uk Nei1 hou2! 你好!Hello!

M4 goi1! 唔該!Please, excuse me, thank you (for a service). When someone pours tea into your cup, you can tip two fingers on the table to show your appreciation (it originates from bowing in order to show respect). Do1 ze6! 多謝!Thank you! (for a gift)

Ngo5 jiu3 ni1 go3, m4 goi1. 我要

個,唔該。

I want to order this one, please (point on the word). Instead of “ni1 go3” you can of course say the dish name (see pp. 6-8). M4 goi1, maai4 daan1! 唔該, 埋單!The bill please.

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APPENDIX 2 USEFUL INFORMATION IN CHINESE RESTAURANT MEALS Various dishes’s charge is different. Waiter will send you dishes according to your preference(s) and record them into a card. An example can be found in the left.

DRINKS In Chinese restaurant, there is fixed charge for tea, around HKD 6-10 per person. Refill of water is welcome when asked.

Enjoy your Chinese cuisine journey in Hong Kong !

END

By Chan, Natalie Ho Him Leung, Man Ho Viola Wiegand Wong, Olivia


Chinese dim sum guide