Travel: The Best Dim Sum in Hong Kong: How to Enjoy Food Like Cantonese?

Travel: The Best Dim Sum in Hong Kong: How to Enjoy Food Like Cantonese?

A steaming snack basket. Sweet tea. All these remind people of our favorite image of Hong Kong. Fulinmen (pictured) is one of the best dim sum restaurants in Hong Kong.

Once upon a time, dim sum conferences in Hong Kong were all about tea tasting-that's why dim sum meals are usually called "drinking tea" in Cantonese.

Exquisite jiaozi baskets are the foil of mellow drinks, and snacks should be considered instead of a big meal.

Now, dim sum itself is the protagonist on the cooking stage.

The diversity and absolute number of dim sum restaurants in Hong Kong are amazing.

Noisy Cantonese joints, people have such determination when eating, and there is a slight madness in the air; Gold-plated, quiet restaurant, the waiter looks forward to your every move; A quiet oasis hidden on the top of the mountain ... it was found in Hong Kong.

We chose our favorite dim sum restaurant in Hong Kong for the convenience of food lovers.

The best "hot and noisy" atmosphere: Lin Xiangkui

Lin Xiangkui steamed ribs with black bean sauce.

The Central Linxiang Teahouse was exported from Guangzhou in the early 20th century, and it retains a lot of retro flavor.

But since its opening in 2009, its new sister store, Lin Xiangkui, has won a place among the local people.

Lianxiangju inherited the style of Lianxiangteahouse and the recipes for decades to make traditional Cantonese cuisine.

Lin Xiang's typical snack is barbecue, with a piece of liver and Chinese sausage rolls on it-old dishes are hard to find elsewhere.

The atmosphere is classic Cantonese.

Harvey, a woman pushes a traditional snack cart into the canteen.

Diners scramble for carts and bamboo baskets. These bamboo shoots don't seem to come out of the kitchen soon.

The service is friendlier and less sour than Linxiang Teahouse.

However, we find that this attitude is easily overlooked, because we are caught in the indescribable "lively and noisy" atmosphere that China diners like.

Best power lunch: Longwangxuan

Personal steamer-this is how you respect snacks.

Provided by Four Seasons Hotel Hong Kong

As one of the few Michelin-starred restaurants in Hong Kong, Longjingxuan is also a landmark building of Four Seasons Hotel and enjoys a high status.

This is the perfect place for special occasions: harbor view, central location, wrinkle-free white tablecloth.

This is a snack, as a delicacy. The menu is full of classics, and they are endowed with novel twists and turns.

Lobsters and scallops are put in thin packaging bags, just like decadent baking. Xiangqu is full of groupers. Jiaozi is stuffed with duck liver.

The atmosphere of the hotel is not to be missed.

This service is a little mechanized, and now what we are eager for is a controlled and chaotic meal in a typical Cantonese restaurant.

But Long Jingxuan is not a typical Cantonese restaurant.

Book in advance.

The best way to lose weight: Tai Ronghua

Tai Ronghua doesn't count calories.

Of course, we live in a world obsessed with staying slim.

But in Yuen Long, Da Ronghua is killing people with rich "village food" made of lard.

Ponty and Hakka villages that settled in Hong Kong during the Ming and Qing Dynasties were protected by Gao Qiao Village.

The food in these walled villages is the focus of Tai Ronghua's menu.

Hugo "to to" Leung is the cooking brain behind the restaurant, and he insists on keeping the restaurant authentic.

This means that in addition to Hong Kong's dim sum classics, such as high-quality har gau or bright yellow delicious Malay sponge cake, Taironghua also provides ordinary white rice, plus lard and soy sauce, which makes you want to eat more.

If you get the table and order before 1 1 am, most snacks cost 12 Hong Kong dollars.

Best dessert: Mott 32

These beaker pockets are full of delicious quail eggs.

The dark and spacious attic space under the Hong Kong Bank Building is like a restaurant suitable for dim sum-even if the service is cordial and thoughtful.

But once the pork is burnt, we will sell it.

Char siu of Mott 32 is made of Iberian pork and glazed with Huangshan honey. Giving it a mild charred surface and juicy interior is the perfect barbecue.

Boiled quail eggs wrapped in black Buta pork.

Sliced grouper and black truffle are paired in a wet rice roll.

However, steamed stuffed buns are boring compared with shrimp dumplings.