Chinese Afternoon Tea In Sydney

Last Tuesday, we had been through the history and attraction of English afternoon tea. Nevertheless, there has been an idea came out in my mind after I finished the blog-------What will happen when Chinese meets English afternoon tea?
               
Unlike western countries, the history of Chinese afternoon tea is short. The reason is that Chinese think it is unnecessary to have afternoon tea. He Liang has noticed the culture of Chinese "Yum Cha". It is kind of breakfast tea. In contrast, Chinese normally enjoy tea in the morning, rather than in the afternoon.

However, as the popularity of English afternoon tea incredibly increasing in China, more and more younger generation would prefer have afternoon tea instead of breakfast tea. The difference between Chinese afternoon tea and English is the cultural difference between two countries. People from western countries prefer cakes or bread for afternoon tea, but Chinese most likely prefer "dim sum".
                       
Basically, "dim sum" for Chinese afternoon tea is similar as breakfast tea. It also has some similarity with English dishes.

                                   

In long time ago, I had an oriental Afternoon Tea at Grand Imperial in Hong Kong. It has the formal elements of a real English afternoon tea but the fare on offer is unmistakably Chinese, with a contemporary and chocolatey twist. There are regular cups and saucers and the traditional three-tier stand, but those plates are piled with delicious morsels that are much more exciting than a curly sandwich of white sliced and a wedge of Victoria sponge.
                     
Fresh black cod rolls, wrapped in Kataifi pastry formed part of the top layer of delicacies. That pastry is a fine vermicelli-looking, crunchy coating, covering a light and melting white fish interior. They were joined on the scrumptious summit by my absolute favourite of all Chinese snacks, Char Sui Bao. Those who visit Chinatown will recognise these from dim sum steamers. They are snowy-white and fluffy steamed buns which are filled with the traditional aromatic pork. The ones at Grand Imperial are moreish.