I went to high school in Sydney, we had an English boy grew up in Hong kong and he speaks good Cantonese. He was a boarder at school and of course he taught other white boys all the swear words (standard thing to do right?). When his team played basketball with other schools they communicated in Cantonese among white and Asian team mates to keep their secret moves. It was a riot. 30 years later we had an reunion and some of those white students ended up working in HK as well. Where myself stayed in Sydney and rarely go back to HK except for holiday.
My 2 cents, we say, " 飲早茶", for having dim sum in the early morning for breakfast in Cantonese, and this is pronounced like, "Yum Jo Chaa", literally translated as 'Drink morning tea'. "吃早茶" is not Cantonese.
Although I know many comments will banter on you adding sugar to Pu' er😂 But I am impressed you did a lot of homework on the Cantonese Yum Cha tradition! Well done❤
You didn’t have chicken feet? That’s a classic. It’s delicious. Mind you I love har gou. Ngou bak yip is lovely too but not many places make it anymore even in Hong Kong.
It's true that the junior one proactively pours the tea/drink to the senior's cup; that's very common in all East Asian societies. As for the knocking (more properly with two fingers, index and middle, instead of a whole fist) in response to the pouring action, there is another version of mystery more commonly known to Chinese though. It was suggested that one day an emperor (dynasty unknown) went out of his palace to visit the commoners with his subordinate lords in disguise. The emperor poured tea to the lords' cups in a tea restaurant, which shocked them a lot. They couldn't respond in that scene with a formal "kneeling gesture" (as a way to thank/apologise for the order) to the emperor as they dressed up like commoners in disguise, so what they could do was to improvise by first placing their two fingers straight up on the table and then "kneeling" their fingers on their 1st and 2nd finger joints to mimic their whole-bodily gesture of kneeling to the emperor. Now it has evolved to some variations with a fist or two straight fingers tapping the table in front of the cup.
Chinese generally do not put sugar in tea, more so for Dim sum, as its meant to wash the oil down. You may try - Kok Po/“guk bo" a combination of chrysanthemum and Pu Erh
Fun fact: Worcestershire sauce pair well with bean curd roll and many other types of savoury fried dim sum. And damn who on earth puts sugar in pu’er tea 😂
Har Gow in London are probably not made on site...very likely to be purchased frozen ones, unlike in Canton where they really are made in the restaurant and reflecting the chefs' craft. Sometimes they're made into shapes like little bunnies etc.
At least Max got the right tea to go with Dim Sum ...Pu'er is the tea of the emperors ! A Dim Sim house can be judged on the Har Gow alone because the appearance shows the Dim Sum master's skill, the prawn has to be fresh and sized or you can taste it and they can't cheat with mixing it with other ingredients to cheap out. Southern cuisine is all about refinement, freshness, subtle taste and texture something they only wish they have in Northern cuisine because they lack the fresh ingredients and resources in the cold north in ancient times.
@@yuetkukoihoje Westerner's palates like the crude Northern cuisines because it resembles more to what they are familiar with such as wheat based products like bread, flaky white chicken breast meat or salmon whereas the Southern Chinese palates dislike all those qualities and deems them inferior. Western cuisine is still a 2D affair focusing only on presentation and taste while Chinese cuisine is 3D focusing on presentation, taste and texture !
@@etow8034 Allow me to say that Cantonese cuisine is way beyond the 4th dimension, at least IMHO.🤪 Yes, Pu'e(or Po Nei 普洱 in Cantonese) is one among the best teas, though, Luk On (陸安茶) is also good too.
@@yuetkukoihoje The Pu'er tea served in restaurants is really low quality stuff. The traditional air dried cakes from 800-1000 year old tea trees take over 40 years to ferment and cost over $50,000usd+ a cake. Today since the early 70's 99% of Pu'er tea is fermented in climate/humidity controlled shacks to speed up the fermenting process. Think of it as a "Late Bottle Vintage" as in Porto which takes anywhere from 3-5 years to age or else traditional Porto would cost like $5,000/bottle and 40+ years to age.
@@etow8034 Yes, I know that nowadays the real & good quality Po Nei 普洱 tea is not easy to get even people who could afford to buy. If any of them don't have any reliable resource, that's no guarantee what kind of Po Nei 普洱 they're purchased. Very sad, eh?
You can only find the best dim sum and traditional Cantonese food in Hong Kong. Anywhere else is just trying to make it like HK but they’re never the same level
香港很多好吃😋也愛燒鵝.燒肉.半肥义燒.肉絲炒麵.干炒牛河.牛腩米粉.蒜茸蒸鮮魷.等等.疍燵.波蘿包.滑疍虾仁,甜品也多.種類數不清~😋
真的是一个敢教，一个敢学啊🤣
尤其那个“谢谢”（ce ce）
😂😂😂笑死我啦，别说，学生那句虾饺的语调还撞正了！
小马的粤语🤣🤣🤣 朋友好大胆尝试，好棒！
普洱加糖，恕卧孤陋寡闻真的此生第一次见，果然很英式哈哈，厉害了老铁。
I went to high school in Sydney, we had an English boy grew up in Hong kong and he speaks good Cantonese. He was a boarder at school and of course he taught other white boys all the swear words (standard thing to do right?). When his team played basketball with other schools they communicated in Cantonese among white and Asian team mates to keep their secret moves. It was a riot.
30 years later we had an reunion and some of those white students ended up working in HK as well. Where myself stayed in Sydney and rarely go back to HK except for holiday.
Your videos work as a bridge between the two different cultures and let more Brits understand China more in a more positive way. Great job Max! 🥰
看他视频的基本是中国人。。。
查理的广东话发音竟然比小马要好😂😂😂
確實,估計是小馬有了普通話根底反而是學粵語的阻礙😆
@@A_S_Li1225 尤其还是北方口音
哈哈哈哈哈哈哈哈我也是这反应。可能小马有国语功底前提下粤语会有点影响？但是都很棒啊
真的 😂😂
小马的英语说的跟不是自己的母语似的🤣🤣🤣🤣🤣
Awww you and Charles are so freaking cute together! Please post more videos!
我要替蝦餃申怨。蝦餃是粵菜點心中的經典，但是好吃的蝦餃是罕見的。最主要原因是蝦餃必須一叫即包即蒸即食。因為裡面的汁會乾皮會穿。多數食店都是用行貨，即供應商大量生產急凍貨色，這些都是難吃的。有些掂自己包製，但因為客人叫才包製，不合商業效率，都是預先包好及蒸好，熱著等你落單，這些蝦餃都是無汁皮破蝦過火。我認真的。你吃五十間粵菜，約有一間真的好吃。其他都不知所謂。但我一到新店都會試點，但多數失望，遇爾吃到佳作也是值得的
真的长见识了，我本来就以为虾饺就是个不好吃的点心，原来是这缘故
@@choyrendy5144 你如果想試一試比較好吃的蝦餃，水準較穩定的，可以買包急涷公仔點心系列中的蝦餃（香港很常見），只要不要瘋狂蒸，一熱即關火。大約水滾蒸多分半鐘。自行拿捏時間，一蒸起馬上食用，皮破是無法了，但起馬有汁及有筍絲，可以叫合格，這個雖然也是急涷蝦餃，但足夠吊打一般酒家98%出品。當然如果遇上酒家精品，廚師夠功架，而又撞上一叫即包即蒸即食，這個公仔蝦餃也要靠邊站。
@@Bombfun 行家，犀利。
@@choyrendy5144不是啊 蝦餃超好吃的，但也是真的不容易找到好吃的😂
查理很棒，友善风趣
为小马的中国地理知识加分👍👍👍
香港人也沒多少聽過"酒滿敬人 茶滿欺人",你們很有心研究我們的文化
这是大陆这边的满杯酒半杯茶的说法哈
@@张木子 難怪廣東沒聽過
長者曾教導.酒.要滿~恭敬👍
茶.不能滿~不敬👎😂
@@chuls2527 茶倒满是请客人离开的意思。中国清代官场的习俗，叫做“端茶送客”，主人不想再听你说话了，就会端起茶来打断你说“喝茶，喝茶”，那你作为客人，就应该识相的滚蛋了。
吃腐皮卷點喼汁非常好味
You two make us laugh so much❤❤❤❤
Excellent you guys learning Cantonese. 👍 The Tim Sum was seen delicious 😋
Keep it up! Totally enjoyed this vid.
Omg.. So happy to watch your video. Keep it on. Anyway thanks for video sharing as well.
Thank you my friend. I am your new subscriber living in HK. I always eat what you showed in this episode. Thanks again !
小馬你的粵語好正..................來自香港
粤語好攪笑, so cute!
沒想過普洱還能加糖😂
爭咗未叫攞埋三花淡奶上檯。
@@yuetkukoihoje 哈哈哈😄
OMG
查理很有节目效果
大飽口福,吃得開♥️😋😋
Charlie actually pronounced 虾饺 in Cantonese better than you, Max!
Shumai with the sticky rice is how they make it in Shanghai, Zhejiang area. The meaty version is how they make it in Guangdong/Hong Kong.
之前没发现，原来小马留胡子这么帅！！！！
5:19 The one with sticky rice inside is actually sticky rice bun 糯米包 in Cantonese dim sums, wrapped with the same but bigger yellow skin.
查理太可爱了，还会给我比心😊
You are doing good man!!!!
轻轻的敲桌子表示感谢❤我一个中国人不知道耶😅
查理的性格让人觉得好舒服
My 2 cents, we say, " 飲早茶", for having dim sum in the early morning for breakfast in Cantonese, and this is pronounced like, "Yum Jo Chaa", literally translated as 'Drink morning tea'. "吃早茶" is not Cantonese.
Nice. Keep up the good works.😋😛💯💯👍👍👍👏👏👏
小弟弟，你的中文和英文切换实在太帅了！
你和查理在一起的视频都很可爱 他很Open minded:D
飲茶落糖，笑死！😂😂😁😁
查理应该用二指（食指与中指）轻点桌面三下，以表示感谢。对方为自己倒茶，同辈之间（或彼此年纪相仿），用二指，一般是食指和中指敲桌3下。长辈后辈之间，后辈为长辈倒茶，长辈用食指轻点桌面，以示回礼。长辈为晚辈倒茶，晚辈用拳头敲桌，以示回礼。同辈之间二指回礼代表点头致谢，即劳驾的意思。长辈用单指轻点回礼，即顺意，认许的意思。晚辈用拳头敲桌回礼，即叩谢，叩头感谢的意思。这三个动作之间，区别还是很大的。很多人都不了解。
Although I know many comments will banter on you adding sugar to Pu' er😂
But I am impressed you did a lot of homework on the Cantonese Yum Cha tradition! Well done❤
Amazing, XiaoMa actually knows more about it than many Cantonese/ABCs/BBCs..
小马真是个帅小伙😄
看得我都餓了。
希望有朝一日小馬會帶全家人 來台灣旅遊 全台灣旅行 RUclips一定超級多您台灣的粉絲
This shrimp rolls you can take some wooster sauce will be geart!
作为新手，发音很不错了，虾饺说得最标准哈哈哈
I'm Cantonese. Should've tried the classic chicken feet too. You and Charlie should go to China and Hong Kong
TRUE! Chicken feet is like the soul of dim sum
Love you guys~
好正
Can I say this vlog is wallay buff? 😆 You got extra credit for ordering Pu'er tea lol.
歡迎你有機會來香港玩和食。
越来越帅了！
You didn’t have chicken feet? That’s a classic. It’s delicious. Mind you I love har gou. Ngou bak yip is lovely too but not many places make it anymore even in Hong Kong.
不曉得你們近不近倫敦，我自己以前住過一年，吃過一家Canton Element，覺得很正宗，他們的點心跟傳統粵菜都很好吃，牛腩煮得很好。「謝謝」是書面語，粵語會說「多謝」(是在別人手中收到禮物，比較正式，不然會直接說thank you)或「唔該」(店員幫點菜上菜﹑人家幫你開門，做了令你方便的小行為都是說「唔該」意思是不應該麻煩到你的意思)。
嘿小马，你喜欢甜口儿，应该来个港式奶茶啊！or called 丝袜奶茶! 冻奶茶小甜小冰is my favourite!
丘吉尔广场，城市银行边上有一家奶茶店，不知道现在还开着没
叫杯茶走(即係落咗練奶而唔需加糖嘅奶茶)，一天光晒，如果同樓面熟尐就叫杯雙奶(即練奶加花奶)啦。Yummy!
另一个版本里，小马是哈利，查理是罗恩
好叻呀你地！
Sir Isaac Newton is now studying the normal force, tension force, and elastic constant of Dim Sums. Well done.😂😂😂
You two handsome guys missing desserts...😊
go to Hong Kong or Canton for nice dim sum
Chinese people appreciate any effort you try in their language.
You are awesome
期待小马和这位朋友去中国各地出一组吃播。
有段时间没看 两个小屁孩儿突然长大了 大小伙子了 好帅
普洱太濃了，適合年紀大的人喝，初嘗漢茶我覺得香片比較好喝
It's true that the junior one proactively pours the tea/drink to the senior's cup; that's very common in all East Asian societies.
As for the knocking (more properly with two fingers, index and middle, instead of a whole fist) in response to the pouring action, there is another version of mystery more commonly known to Chinese though. It was suggested that one day an emperor (dynasty unknown) went out of his palace to visit the commoners with his subordinate lords in disguise. The emperor poured tea to the lords' cups in a tea restaurant, which shocked them a lot. They couldn't respond in that scene with a formal "kneeling gesture" (as a way to thank/apologise for the order) to the emperor as they dressed up like commoners in disguise, so what they could do was to improvise by first placing their two fingers straight up on the table and then "kneeling" their fingers on their 1st and 2nd finger joints to mimic their whole-bodily gesture of kneeling to the emperor. Now it has evolved to some variations with a fist or two straight fingers tapping the table in front of the cup.
你們應該去一次香港嘗試香港式的飲茶文化，香港有很多美食👍
广州美食也超过，都差不多😂
应该去广州。广州是早茶的起源地。
真没想到小马没吃过叉烧！这真的错失一道美味！试一下粤式烧腊（烧鹅、烧肉、叉烧、白切鸡…）！开发你的新味蕾！
既然已叫叉燒包同蝦餃，好應試吓其他餡嘅腸粉，例如牛肉腸粉，如果可能有嘅話，亦可試吓炸兩腸、豬膶腸、齋腸.....
很多老外更喜欢北方口味的食材，广东那边真的太甜或者太软腻的口感。。。
@@mc-w6218 太甜？唔係嗎？閣下不知是食那種烹調的所謂粵菜，竟然出現如許味道？話粵菜注重鮮甜新鮮尚可以，話太甜？真係唔地除何解有此結論！
太軟膩？咁就可以理解到又麻又辣又油炸重口味菜肴有機會食到味蕾都生繭。
Chinese generally do not put sugar in tea, more so for Dim sum, as its meant to wash the oil down. You may try - Kok Po/“guk bo" a combination of chrysanthemum and Pu Erh
They should ask for some milk too lol
真的是一個敢教 一個敢學
好樣的
關於倒茶跟倒酒還有個說法，茶七飯八酒十一，茶倒七分滿，飯盛八分滿，酒倒表面張力。茶太燙要吹，倒滿了會吹濺出來，飯碗留兩分因為要裝菜，酒倒滿杯，為了避免溢出，你拿起酒杯就會直接喝。
小马好帅我好爱🥵🤤
食完應該難忘點心的魔力。
说真的，你跟服务员学的读音蛮准的
4:50叉烧包 is definitely a hands only food but hey, whatever works
White Boi - can yum cha...!
great video....hmmm dim sum
身为广东人，看到小马吃广东点心了😂
建议小马下次去吃的时候，一定要点凤爪和排骨，这两样才是广东人喝早茶必点的点心
必點的是蝦餃燒賣, 鳳爪排骨算是其次.
没错， 尤其排骨。 还可以来点奶黄包之类的， 我北方人都超爱吃早茶。
鳳爪對外國人可能有點困難，台灣雞爪凍很多外國人看到外型就被勸退
凤爪和排骨😍 想到都吞口水！
@@hyeung1 广东人必点的确实大多是凤爪排骨，烧卖也算是，虾饺要排后面一点。你应该是香港人。虽然我是一个不喜欢吃凤爪，对排骨也一般的广东人，但身边的人都会点凤爪排骨。（其实我个人觉得必点的是肠粉……
The dim sum looks good!! 🤤
The traditional style u mention with cart in restaurant & giving you a small paper, happen until today in MALAYSIA dim sum restaurant
Sichuan Dishes, Chongqing hotpot and Hunan Dishes are spicy and with heavy taste. Super😂
查理很有语言天赋，想问问上次论文/考试还好吗😊
看起来很像是买广州酒家之类的冷冻早茶点心做的，毕竟在英国找到几个面点师傅现做是一件很难的事情。欢迎来中国吃早茶哦
是有点像是超市的冷冻食品
I have to say that jellyfish dish looks better than any of the jellyfish dishes I have had in the Chinese restaurants here in LA California.
外国人喝茶是加糖的 哈哈 见怪不怪 下次点排骨和凤爪啊 支持你
Fun fact: Worcestershire sauce pair well with bean curd roll and many other types of savoury fried dim sum.
And damn who on earth puts sugar in pu’er tea 😂
Oh, he forgot to add milk!
@@MadPunchMan Hmmm, it seemed he also forgot to ask for Royal Worcester or Spode tea set.
That sauce go well jelly fish and the last one dim sum.
陶陶居在广州可是老字号店铺，它还会出一些礼品手信
Har Gow in London are probably not made on site...very likely to be purchased frozen ones, unlike in Canton where they really are made in the restaurant and reflecting the chefs' craft. Sometimes they're made into shapes like little bunnies etc.
看了小马这一期后，搞得我这几天特别想吃叉烧包和粤菜😂
小马真勇敢！粤语对于大多中国人都挺难的。我自学的时候就因为搞混了“痒”和“咸”闹了个很糗的笑话……😅
😂😂😂❤❤❤
@@sandyau1827 你笑成这样我感觉你已经知道我的糗事了……😅
这个菜有点痒（咸）
@@GamE-uk9su 要是才这个级别不算糗啊😂
又痒又湿
6 月要去london 看小马视频看吃哪家中餐
You should try "春風得意卷", "雪山叉燒包", "雷沙湯圓" next time
擂沙湯圓係上海菜甜品。
At least Max got the right tea to go with Dim Sum ...Pu'er is the tea of the emperors !
A Dim Sim house can be judged on the Har Gow alone because the appearance shows the Dim Sum master's skill, the prawn has to be fresh and sized or you can taste it and they can't cheat with mixing it with other ingredients to cheap out. Southern cuisine is all about refinement, freshness, subtle taste and texture something they only wish they have in Northern cuisine because they lack the fresh ingredients and resources in the cold north in ancient times.
Thanks for speaking up all the truth! Viva Cantonese cuisine & dim sums. Cheer!
@@yuetkukoihoje Westerner's palates like the crude Northern cuisines because it resembles more to what they are familiar with such as wheat based products like bread, flaky white chicken breast meat or salmon whereas the Southern Chinese palates dislike all those qualities and deems them inferior. Western cuisine is still a 2D affair focusing only on presentation and taste while Chinese cuisine is 3D focusing on presentation, taste and texture !
@@etow8034 Allow me to say that Cantonese cuisine is way beyond the 4th dimension, at least IMHO.🤪
Yes, Pu'e(or Po Nei 普洱 in Cantonese) is one among the best teas, though, Luk On (陸安茶) is also good too.
@@yuetkukoihoje The Pu'er tea served in restaurants is really low quality stuff. The traditional air dried cakes from 800-1000 year old tea trees take over 40 years to ferment and cost over $50,000usd+ a cake. Today since the early 70's 99% of Pu'er tea is fermented in climate/humidity controlled shacks to speed up the fermenting process. Think of it as a "Late Bottle Vintage" as in Porto which takes anywhere from 3-5 years to age or else traditional Porto would cost like $5,000/bottle and 40+ years to age.
@@etow8034 Yes, I know that nowadays the real & good quality Po Nei 普洱 tea is not easy to get even people who could afford to buy. If any of them don't have any reliable resource, that's no guarantee what kind of Po Nei 普洱 they're purchased. Very sad, eh?
普洱茶加糖😂😂😂
人家是外国人哦，😂😂外国人基本上都是加糖。
我小時候也會加糖的...
@@weilinhuang8007 是啦！哈哈！我另一半是英国人，他加奶🤣
茶满欺人的欺在语境里是欺辱 不友好的意思，not欺骗😂
多謝你嘗試講廣東話(粵話)
想試試新鮮水母嗎？
查理中文发音很好啊
where are the phoenix claws?
Welcome to Hong Kong
You can only find the best dim sum and traditional Cantonese food in Hong Kong. Anywhere else is just trying to make it like HK but they’re never the same level
如果你們覺得廣東的食物比較清淡，你們可以試下乾炒牛河，你就不會這樣想了 lol
粤菜的精髓是充分展现食材的原有风味，在保持原有风味的同时，做适当的融合，增色，让口感更丰富又不失层次感。牛河也是如此。个人愚见
雖然炒河很油，但是沒有那麼多香辛料的味道，算是另一種清淡吧哈哈哈哈
@@崔小萌 也可以這麼說🤣🤣🤣
想不到2個老外揸筷子也十分穩妥