One bowl with two pieces: Difference between revisions

Browse history interactively ← Previous editContent deleted Content addedVisual WikitextInline

Revision as of 17:51, 10 August 2023 editBelbury (talk \| contribs)Extended confirmed users, Rollbackers75,019 edits shortdesc, move links← Previous edit		Latest revision as of 19:28, 11 December 2024 edit undoRexodus (talk \| contribs)Extended confirmed users673 editsNo edit summary
(3 intermediate revisions by 3 users not shown)
Line 1:		Line 1:
	{{short description\|Hong Kong meal}}		{{short description\|Hong Kong meal}}{{More citations needed\|date=February 2024}}
	{{Unreferenced\|date=May 2008}}
⚫	'''One bowl with two pieces''' ({{zh\|t=一盅兩件\|j=jat1 zung1 loeng2 gin6}}) is a ] term that has long been in the vernacular of ], meaning a bowl of ] with two ]. In the past, tea was not offered in a present-day teapot but in a bowl~~, in ]s~~. Dim sum was not bite-sized. Instead, quite a number of them were simply big buns such that two of them easily filled up one's stomach. The legendary "雞球大包" (Lit. ''Chicken Ball Big Bun'', meaning a bun with chicken filling) serves as an excellent example. This saying, however, is now rendered anachronistic under the heavy influence of the "bite-sized trend".{{Citation needed\|date=August 2007}}

		⚫	'''One bowl with two pieces''' ({{zh\|t=一盅兩件\|j=jat1 zung1 loeng2 gin6}}) is a term that has long been in the vernacular of ], meaning a bowl of ] with two "delicacies to complement the tea".<ref>{{Cite journal \|last1=Guo \|first1=Kaiwei \|last2=Zhang \|first2=Na \|last3=Zhang \|first3=Jianfen \|last4=Zhang \|first4=Man \|last5=Zhou \|first5=Mingzhu \|last6=Zhang \|first6=Yue \|last7=Ma \|first7=Guansheng \|date=2023-05-08 \|title=Cantonese morning tea (Yum Cha): a bite of Cantonese culture \|journal=Journal of Ethnic Foods \|volume=10 \|issue=1 \|pages=12 \|doi=10.1186/s42779-023-00180-9 \|issn=2352-6181 \|doi-access=free}}</ref> In ]s of the past, tea was not offered in a present-day teapot but in a bowl. Dim sum was not bite-sized. Instead, quite a number of them were simply big buns, such that two of them easily filled up one's stomach. The legendary "雞球大包" (Lit. ''Chicken Ball Big Bun'', meaning a bun with chicken filling) serves as an excellent example. This saying, however, is now rendered anachronistic under the heavy influence of the "bite-sized trend".{{Citation needed\|date=August 2007}}
⚫	{{Hong Kong cuisine}}

			== References ==
		⚫	{{Reflist}}{{Hong Kong cuisine}}

	]		]

Latest revision as of 19:28, 11 December 2024

Hong Kong meal

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "One bowl with two pieces" – news · newspapers · books · scholar · JSTOR (February 2024) (Learn how and when to remove this message)

One bowl with two pieces (Chinese: 一盅兩件; Jyutping: jat1 zung1 loeng2 gin6) is a term that has long been in the vernacular of Hong Kong tea culture, meaning a bowl of tea with two "delicacies to complement the tea". In Cantonese restaurants of the past, tea was not offered in a present-day teapot but in a bowl. Dim sum was not bite-sized. Instead, quite a number of them were simply big buns, such that two of them easily filled up one's stomach. The legendary "雞球大包" (Lit. Chicken Ball Big Bun, meaning a bun with chicken filling) serves as an excellent example. This saying, however, is now rendered anachronistic under the heavy influence of the "bite-sized trend".

References

Guo, Kaiwei; Zhang, Na; Zhang, Jianfen; Zhang, Man; Zhou, Mingzhu; Zhang, Yue; Ma, Guansheng (2023-05-08). "Cantonese morning tea (Yum Cha): a bite of Cantonese culture". Journal of Ethnic Foods. 10 (1): 12. doi:10.1186/s42779-023-00180-9. ISSN 2352-6181.

v t e Hong Kong cuisine
Food	Almond biscuit Almond jelly Baked pork chop rice Bakkwa Banana roll Bao yu Beef ball Beef bun Beef chow fun Bird's nest soup Biscuit roll Buddha's delight Cart noodle Cha siu bao Char siu Chinese herb tea Chinese sausage Cocktail bun Coconut bar Congee Cream bun Crispy fried chicken Deuk Deuk Tong Dim sum Douhua Dried shredded squid Egg tart Egg waffle Fish ball Fishcake Flame on the iceberg Got fan Ham and egg bun Haw flakes Honey walnut shrimp Hong Kong-style milk tea Hot pot Jerky Jin deui Kai-lan Lai fun Mango pomelo sago Mango pudding Nuomici Ox-tongue pastry Paper wrapped cake Peanut butter bun Pineapple bun Poon choi Put chai ko Rapeseed Red bean ice Rice noodle roll Roast goose Roasted pig Rousong Saang mein Sausage bun Sea cucumber Seafood birdsnest Shahe fen Singapore style noodles Siu mei Steamed meatball Shrimp roe noodles Shumai Sorrowful Rice Stinky tofu Sweetheart cake Swiss wing Tang bu shuai Taro cake Taro dumpling Tea egg Tofu skin roll Water caltrop Water chestnut cake White boiled shrimp White cut chicken White sugar sponge cake Wonton Wonton noodle XO sauce Yeung Chow fried rice Yi mein Yin yang fried rice Yuenyeung Zha cai Zhaliang
Films	The Banquet (1991) Shogun and Little Kitchen (1992) The Chinese Feast (1995) The God of Cookery (1996) Osaka Wrestling Restaurant (2004) Kung Fu Chefs (2009)
TV series	Magic Chef (2005)
Culture	Hong Kong tea culture Siu yeh One bowl with two pieces Private kitchens Yum cha
Places	Cha chaan teng Dai pai dong
Beijing cuisine Cantonese cuisine Shanghai cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

This Hong Kong–related article is a stub. You can help Misplaced Pages by expanding it.

This article related to Chinese cuisine is a stub. You can help Misplaced Pages by expanding it.

Categories: