Yum cha

Yum cha, translating to "drink tea" in Cantonese, is a cherished tradition centered around enjoying brunch with Chinese tea and a variety of dim sum dishes. This practice is especially popular in Cantonese-speaking regions such as Guangdong, Hong Kong, and Macau, and has also established a presence in Chinese communities worldwide, from Vietnam and Australia to the United States.

When you indulge in yum cha, you're in for a delightful experience of small, tasty portions of dim sum. These dishes can be steamed, pan-fried, or deep-fried and are typically served in bamboo steamers. The essence of yum cha lies in sharing these delicious bites communally while sipping on hot tea. It is often a social event, ideal for family gatherings or celebrations, where people come together in large groups.

Traditionally, yum cha is enjoyed in the morning or early afternoon, but many restaurants now offer dim sum all day long. The tradition dates back to tea houses, which were popular social hubs and eventually evolved into the yum cha restaurants we know today.

One of the unique aspects of yum cha is how the food is served. Traditionally, servers push carts or trolleys laden with various dim sum dishes, allowing diners to select whatever catches their eye. In more modern setups, some establishments use paper-based à la carte menus to help reduce food waste. The cost of your meal is usually calculated based on the number of dishes left on your table or marked on a card by the servers.

There are also certain customs and etiquette to observe. For instance, it is polite to pour tea for others before serving yourself, and tapping the table is a way to express gratitude. Some people also cleanse their utensils with the first pour of tea to ensure they are sterilized. Additionally, remember not to fill your teacup to the brim—leaving some space is a sign of respect.