DIM SUM CART(RT64)

Hong Kong style tea has become a unique culinary culture in Hong Kong. Not only is it delicious, but it is also very affordable, and you can eat a wide variety of dim sum in addition to the tea, which is a favourite among Hong Kong men, women and children. The way dim sum is sold in teahouses has evolved from the chest plate in the 1960s to the dim sum trolley, and then from the dim sum trolley to the frying trolley, with an increasing number of styles and varieties of dim sum. There is a small LPG tank at the bottom of the trolley, a frying plate on the top, and a 3-storey transparent display rack at the front of the trolley, in which there are unfried stuffed peppers, stuffed short gourds, turnip cakes, taro cakes, horseshoe cakes, shrimp rice rice noodle rolls ...... and so on. The waiters will push their frying carts around the tables while they hawk their wares, and customers who are eager to taste the flavours will spontaneously go to the carts to order their favourite food. Gao Din and Noodles are fried on the spot, then sprinkled with sauces to bring out the aroma. Drinking tea is a multi-faceted experience, not only the food itself, but also the sounds, smells, and atmosphere of the surroundings, all of which contribute to the unique experience of Hong Kong's everlasting tea culture.