相聚茶寮 (已結業)

题外话/补充资料： ~ Shu Mai also called pork dumplings (although oftentimes other types of dumplings could also be filled with pork), is a type of traditional Chinese dumplings served in dim sum.[ ~ 烧卖又称干蒸、烧麦、烧梅[1]、肖米、稍麦、鬼蓬头[2]，是形容顶端蓬松的形状，是一种以烫面为皮带馅上笼蒸熟的面食。烧卖源起元代大都，一说内蒙古，现在中国内蒙古、北京、天津、东北、山西、广东、山东、江苏、浙江、福建[3]等地均有分布。 烧卖用烫面粉，即用开水和面粉，面团已半熟，再加入冷水和面，以增加成型能力，用一种中间粗，两头有把类似棒槌的特殊擀面杖擀皮，擀出的皮薄而不平，四边如同花边，中间放馅，不用包，一提就成型，上屉蒸熟。皮薄馅大，形若杯，底为圆，腰收细，上面如同花边，美观好吃。烧卖馅料多为糯米、萝卜、白菜、瘦猪肉、鸡肉、虾肉等，加入调味的鱼露。吃时配以醋、蒜丝，味道可口、鲜美。 ~ rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from southern China and Hong Kong, commonly served as a variety of dim sum. It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, pork, beef, vegetables, or other ingredients.[1] Sweet soy sauce is poured over the dish upon serving. The rice noodle is also known as chee cheong fun where chee cheong means pig intestine, and fun means noodle; this is because the noodle resembles the small intestine of a pig; ~ 拉肠粉〔中国简称拉肠或肠粉（广州话区域）；港澳简称肠粉〕，是一种使用米浆作成的中国广东食品，以布拉成的称布拉肠粉，没有布拉的称手拉肠粉，但不如布拉那样薄，由广州西关泮塘荷仙馆创制于20世纪三四十年代。肠粉传统以碎肉、鱼片、鲜虾仁为馅，也是广州、香港酒楼常见的以鲜虾肠粉、牛肉肠粉和叉烧肠粉。