In Hong Kong, many of these teahouses require servers to push carts around loaded with steamer baskets or plates full of bits and pieces of savoury and sweet delicacies such as meatballs, dumplings, pastries, cakes, roasts, soups, charcuterie and so on. It is served in smaller portions and eaten alongside a hot pot of tea. Perhaps the most well-known style of cuisine to arise from Cantonese cuisine is that of dim sum. Within this stratum, there are further clarifications of each cultural style of Cantonese cuisine, with some having more influence and popularity in other cultures such as Hakka or Fujian. That there were great differences in each region ranging from climate, resources and ingredients didn’t help matters much.Īs time progressed and China’s borders became more rigidly similar to what they currently are and Han culture became prevalent (via a merge or imposition with other ethnicities and cultures), scholars created a classification system called the ‘Eight Great Regional Cuisines.’ One of these great traditions is the Yue, or more popularly referred to in English as Cantonese cuisine. However, issues surrounding boundaries, political instability and the constant shifting of cultural identities during these early days prevented authorities from creating a definitive system. Historically, not long after the expansion of the Chinese empire during the period around 200BC, the Han people started to embark on a type of classification system for cuisines that had been incorporated into the new kingdom. The cuisine in China incorporates the various regions of the country that vary widely in taste, ingredients, preparation and cooking styles. The term ‘Chinese food’ is actually a misnomer. Freshly prepared dim sum and Southern Chinese classic meals are what drive this intimate restaurant. Satiate your dim sum and Cantonese food cravings at this inviting teahouse located in one of Kuningan’s best situated hotels, the Manhattan.
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