A piece of Hong Kong: Eating to live

chinadaily.com.cn | 2017-06-20 09:23

Editor's note: Gang wei, or literally Hong Kong taste, is a concept often talked about, but almost impossible to define. No one can tell what the taste is exactly, yet it can be found everywhere in the city: the ting-a-ling of the trams, the shumai in tea houses and the burning incense in the Tin Hau Temple. As the Hong Kong Special Administrative Region celebrates the 20th anniversary of its return to China, we bring this A piece of Hong Kong series to try and explore the spirit of Hong Kong from some of the most intriguing aspects of the city.

A piece of Hong Kong: Eating to live


Lin Heung Tea House

The lotus seed paste bun, Shumai made with liver, steamed Chinese sausage rolls and a cup of tea are tipical delicacies from Hong Kong. To integrate into Hong Kong people's life, there are few better ways than spending a lazy morning in a local traditional tea house. The best place to go is the Lin Heung Tea House, which has been around since 1918.

Diners have to stand around the tables and get seats for themselves. Dim sum is served on traditional trolleys, and to get a dim sum, one needs to find the trolleys with his or her card and the server will chop a stamp on it after passing the chosen food.

The famous tea house is featured in several films, including the Longest Summer and In the Mood for Love.

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