milk: There are thousands of restaurants offering the full gamut of international cuisines, but the city no-frills diner-style cafes, some of them decades old, remain perennial favourites with locals, and still do a roaring trade, according to CTV. Known in Cantonese as "cha chaan tengs" or "tea restaurants" they serve up cheap local favourites, from fried egg sandwiches and buttery French toast to noodle soups and macaroni. In Hong Kong, it milk tea that keeps things running -- a potent nostalgia-infused caffeine hit, with fierce competition to brew the best in town. The standard accompaniment is a milk tea, or "lai cha" -- a tangy, deep-tan brew made from blends of black tea strained repeatedly for strength, then mixed with condensed or evaporated milk. At family-run tea shop Lan Fong Yuen, on a hilly market street in Hong Kong Central district, business shows no sign of slowing after 60 years. The city gulps down around 2.5 million cups a day.
(www.immigrantscanada.com). As
reported in the news.
Tagged under milk, lai cha topics.
24.8.16