There are many kinds of morning tea, mainly dim sum, steamed stuffed bun, roast duck, glutinous rice, porridge and so on. The most common varieties are rice rolls, glutinous rice paste, steamed ribs, chicken feet, breast meat, barbecued pork buns and shrimp dumplings.
Different from breakfast culture in other regions, Cantonese morning tea pays attention to the comprehensive aesthetic feeling of color, aroma, taste, shape and state in the production process. Dim sum is small and exquisite, colorful, exquisite, tender, smooth and refreshing, sweet and delicious. It has the characteristics of "seeing the essence and being practical".
Since the end of19th century, the morning tea culture in Hong Kong has developed in its own way. Under the influence of northern cuisine, Hong Kong added more cakes and burned them. In addition, delicacies from Thailand, Xinmachang, India and other places have also been added to the local menu, forming a rich and diverse menu.
As a traditional food culture, Cantonese morning tea is still favored by the broad masses of people in modern society. In Hong Kong, Guangdong and other places, breakfast tea restaurants have become an indispensable part of people's daily lives. Cantonese morning tea has become an indispensable snack for Hong Kong people, whether for business banquets, breakfast banquets or leisure gatherings.
Under the background of globalization, Cantonese morning tea gradually moves towards internationalization. Morning tea restaurants in Hong Kong, Guangdong and other places have successively opened overseas branches, spreading the traditional morning tea culture to cities all over the world. At the same time, more and more foreign tourists began to understand and like this Guangdong morning tea culture.