Growing up in Hong Kong, having Hong Kong-style Dim Sum on weekends is a joyful time for the whole family. We'd eat dishes such as shaomai, shrimp dumplings, fried white radish cake, all kinds of rice vermicelli, and clay pot rice. As soon as we sat down, the restaurant first asked us what kind of tea we wanted to drink, from options such as chrysanthemum Pu'er tea, Tie Guan Yin (鐵觀音), or jasmine tea.
If there are grandparents or elders at the table, they often order Pu'er, which can be paired with their appetizers. Especially in addition to Dim sum, We often order more Cantonese-style barbecue like honey sauce barbecue pork(叉燒), roast pork (燒肉), and rose-fried-chicken. The mellow, unique aroma of Pu'er tea makes the meat more delicious, and the thick tea juice helps with digestion.
My mother thinks that the variety of Chinese food is too complicated. If there are only four people at our meal, we will order Tie (鐵觀音). Its rich and diverse flower fragrance, along with various Dim sum and dishes is always exciting to dine on. My sister and I look forward to the final dessert: Yangzhi (楊枝甘露) which is always refreshing during the summer.
生長在香港，週末要吃港式飲茶，是全家人聯絡感情，開心聊天的快樂時光。燒賣，蝦餃，蘿蔔糕，廣式燒臘， 腸粉，煲仔飯..。一坐下來，餐廳先問我們喝什麼茶，一般是或鐵觀音，或茉莉花茶 … 如果席中有爺爺奶奶或長輩在，他們習慣點普洱，解膩又開胃，尤其點心之外，港式飲茶總少不了再加點蜜汁叉燒，燒肉，玫瑰油雞這類廣式燒臘，這時醇厚，具獨特香氣的普洱茶讓吃肉更添加一股對比交叉的美味，濃厚的茶汁幫助消化。
媽媽覺得中餐的食物種類都太過複雜，如果只有我們一家四口，就點鐵觀音，她豐富多元的花香，伴隨各式點心和菜餚，才『頂得過』，讓人感覺豐盛幸福。我和姐姐大部分專注於美食，拼命吃，還有等待最後的甜品：楊枝甘露，這道甜品，香港做的實在太出色！
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