dim sum. There, it is served on a plate, usually in threes, seasoned with soy sauce and presented in such a way that the fillings are slightly revealed.]]> Cha Siu Bao]]> dim sum, turnip cakes are pan-fried, forming a crunchy exterior while maintaining a soft interior. It is usually served in rectangular or square slices. It is eaten during Chinese New Year as the Chinese word for radish is a homophone for good fortune.]]> Rice noodle roll]]> dim sum. While the traditional recipe included salted egg yolks, restaurants currently use their own recipe, so the taste of these buns would vary on where they were bought.]]> Image "5204185717_81fe84b89c_z.jpg" retrieved from: https://www.flickr.com/photos/21065622@N08/5204185717/
]]> Cha Siu Bao]]> dim sum restaurants. It is a type of fermented tea from the Yunnan province of China. It has a dark brown color to it and is said to aid in digestion.]]> Due to the mouthwatering flavor of the combination of fresh vegetable and meat gravy, the spring rolls are a popular treat among parts of China, Hong Kong and Taiwan.]]> The golden crisp outer-layer coupled with the soft fillings of the shrimp meat creates a perfect synthesis that makes the food welcomed in Hong Kong.]]> The TongYuens are made from glutinous rice flour and will have a sweet filling, such as sesame, peanut or sweet bean paste, and are served in a sweet soup, often made with sweet potato and ginger.]]> As many factors may effect the final product throughout the process of making the Beef Meatball, it takes great skill to master the making of the treat. From the selection of beef down to the trivial details of how much time should the dish be steamed, only a skilled individual can deliver the true colors of this Hong Kong cuisine.
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