Rosalyn Shih tells us what to pair with the classic Cantonese cuisine
When Hong Kong locals invite you out, they never say, "Let's go for a beer." Instead they “treat you to drinking tea” (cing2 nei5 jam2 caa4 請你飲茶).What they really mean is that they’re taking you to dim sum (dim2 sam1 點心).
The Cantonese phrase jam2 caa4 飲茶 or “to drink tea” – not to be confused with the Mandarin phrase hē chá 喝茶, a euphemism for being interrogated by the police – is synonymous with having dim sum. Although Hong Kongers emulate the global cosmopolitan by preferring chilled water at Western restaurants, they still require lots of hot tea to help the BBQ pork buns go down and aid the digestion of fried spring rolls. There is probably nothing I associate more with Hong Kong than the smells of starchy tablecloths and the earthy brew of pou2 lei5 普洱 – commonly known by its Mandarin name pǔ'ěr – floating over the din of family friends enthusiastically shouting at each other across tables.