Dim Sum – Traditional Cantonese
The term ‘dim sum’ refers to a vast array of bite-sized dishes typically eaten over a long brunch and served with tea. Whether savoury or sweet, dim sum dishes can be prepared in a number of ways (usually steamed, fried or baked). The most popular types of dim sum range from dumplings, buns, wraps and noodle rolls (often filled with a mixture of fresh seafood, meat and vegetables) to puffs, tarts and puddings.
Bubble tea originated in Taiwan in the 1980s. It is a drink made with milk tea, tapioca balls, and sugar. Sometimes, fruit or fruit flavors are also added. Large straws are provided to suck up the sweet tapioca balls along with the milk tea. From its humble origins in Taichung, it has spread across the world, taking over Hong Kong and China, but also becoming popular in Sydney, Melbourne, New York, San Francisco, London, and beyond.
Hot and Spicy – Flavors of Sichuan Cuisine
Sichuan province is the birthplace of many dishes that are well-received globally. Sichuan food, originated from the Southwestern region of China, is the most widely served cuisine in China itself. The dishes of Sichuan cuisine are known for their deep and rich flavours, especially the taste of Sichuan pepper which is rare in other regional cuisines.
Sichuan cuisine holds a reputation for its variety of seasonings used, as each dish requires different cooking methods. As the saying goes, ‘one dish with one flavor, with one hundred dishes come hundred flavors.’
Sichuan food is most well-known for its hot and spicy flavor, though it may sport sweet and sour flavors too. The most commonly used spices you can find in most households and eateries are “The Five Fragrances” which consist of fennel, pepper, aniseed, cinnamon, and clove; chili and Sichuan pepper.