Dim Sum Brunch & Making

What You'll Experience

In Guangzhou, yum cha (飲茶) is not a meal — it is a social institution. Every morning, the city's teahouses fill before 7 AM with retirees who have held the same table for 30 years, families who use Sunday dim sum as the only guaranteed weekly gathering, business partners who conduct negotiations between rounds of har gow. Your experience begins before the rush, in a century-old teahouse in Liwan district, where your companion introduces you to the ritual: tapping two fingers on the table to thank the server for poured tea (a gesture with origins in imperial court protocol), choosing from a trolley that passes every 90 seconds, reading the codes that tell you this teahouse takes its har gow pleat count seriously. Then you go behind the swinging kitchen door and make two dishes yourself: har gow (shrimp dumplings, 13 pleats minimum) and cheung fun (rice noodle rolls filled with shrimp and char siu). The har gow wrapper is the hardest dough you've ever worked with. The results are, nonetheless, edible and earned.

Highlights

• Learn the dim sum table etiquette — tapping finger thank-you, ordering by trolley code, tea pouring hierarchy
• Make har gow with the traditional 13-pleat seal in a working teahouse kitchen
• Roll and fill cheung fun (rice noodle rolls) with a Cantonese chef's guidance
• Taste the full dim sum spread: char siu bao, egg tarts, turnip cake, and chicken feet
• Understand yum cha as a social institution — why Guangzhou families plan their week around it

What's Included

• Full dim sum brunch (all dishes on the trolley)
• Cooking session in the kitchen: har gow and cheung fun
• Cantonese tea selection throughout
• Companion for translation and cultural context
• Printed dim sum ordering vocabulary card

Meeting Point & Area

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