Har gow wants a thin skin, a crisp filling, steam that is just enough. Siu mai holds pork and fish paste in a yellow wrapper. A char siu bun should slump sugar and sauce when it splits. Rice noodle rolls are silk made of rice. Each piece is small; together they are a southern city.
Guangzhou teahouses stretch the morning. The paper, the trolley, the speed of Cantonese — a complete etiquette. A visitor does not need to speak it, but should know how to wait, how to pour, and how to tip the lid for a refill.
Use morning tea as the key to Lingnan: fresh, steamed, unhurried. Close the day with roast meats or boat porridge and the palate completes a circle.
