Archive for the 'Hong Kong' Category

Classic Chinese condiments

Monday, April 30th, 2007

chinese condimentsWhen you go to have “dim sum,” you are really going to “yum cha,” the correct way of describing the regular weekend brunch event in Cantonese. “Yum cha” means “drink tea,” which is in fact the main point of going to the restaurant. Going to eat “dim sum” is just a side activity that accompanies tea-drinking.

Last time I went to Chinatown to “yum cha,” they gave me a dish of classic condiment: chili sauce and Chinese mustard. The common practice is that they’d put these two condiements in one dish, a lot of times they even arrange them in a yin-yang pattern (Taijitu).