Yum cha
| Yum cha | |||||||||||||||||||||
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| Jam yum cha di Balai Kota Hong Kong | |||||||||||||||||||||
| Hanzi tradisional: | 飲茶 | ||||||||||||||||||||
| Hanzi sederhana: | 饮茶 | ||||||||||||||||||||
| Makna harfiah: | minum teh | ||||||||||||||||||||
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Yum cha (Hanzi sederhana: 饮茶; Hanzi tradisional: 飲茶; Pinyin: yǐn chá[1]; Jyutping: jam2 caa4; Yale (Bahasa Kanton): yám chà; artinya "minum teh") adalah tradisi sarapan siang Kanton yang melibatkan teh Tionghoa dan dim sum. Praktek tersebut populer di wilayah pemakai bahasa Kanton, yang meliputi Guangdong, Guangxi, Hong Kong, dan Makau. Tradisi tersebut juga dibawa ke wilayah lain di seluruh belahan dunia dimana terdapat komunitas Tionghoa perantauan.
Catatan[sunting | sunting sumber]
- ^ "饮茶 - Entry in Chinese dictionary". Yellow Bridge. Yellow Bridge. Diakses tanggal 5 April 2017.
Referensi dan bacaan tambahan[sunting | sunting sumber]
- Everything You Want to Know about Chinese Cooking by Pearl Kong Chen, Tien Chi Chen, and Rose Tseng. Woodbury, New York: Barron's, 1983.
- How to Cook and Eat in Chinese by Buwei Yang Chao. New York: The John Day Company, 1945.
- Dim Sum: The Delicious Secrets of Home-Cooked Chinese Tea Lunch by Rhoda Yee. San Francisco: Taylor & Ng, 1977.
- Classic Deem Sum by Henry Chan, Yukiko, and Bob Haydock. New York: Holt, Rinehart, and Winston, 1985.
- Chinese Dessert, Dim Sum and Snack Cookbook edited by Wonona Chong. New York: Sterling, 1986.
- Tiny Delights: Companion to the TV series by Elizabeth Chong. Melbourne: Forte Communications, 2002.