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Hong Kong Beverages - Beverage Companies of Hong Kong, Hong Kong-Style Milk Tea, Vitasoy, Yuanyang, Watsons Water, Red Bean Ice, Kowloon Dairy (Paperback) Loot Price: R190
Discovery Miles 1 900
Hong Kong Beverages - Beverage Companies of Hong Kong, Hong Kong-Style Milk Tea, Vitasoy, Yuanyang, Watsons Water, Red Bean...

Hong Kong Beverages - Beverage Companies of Hong Kong, Hong Kong-Style Milk Tea, Vitasoy, Yuanyang, Watsons Water, Red Bean Ice, Kowloon Dairy (Paperback)

Books Llc

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Loot Price R190 Discovery Miles 1 900

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Purchase includes free access to book updates online and a free trial membership in the publisher's book club where you can select from more than a million books without charge. Chapters: Beverage Companies of Hong Kong, Hong Kong-Style Milk Tea, Vitasoy, Yuanyang, Watsons Water, Red Bean Ice, Kowloon Dairy, Mr. Juicy, Crystal Spring Tea. Excerpt: Hong Kong-style milk tea, often known as dai pai dong milk tea, is a beverage originating from Hong Kong. It consists of black tea sweetened with evaporated milk (not condensed milk), and is usually part of an afternoon meal in Hong Kong tea culture. Although originating from Hong Kong, it is also frequently found overseas in restaurants serving Hong Kong cuisine and Hong Kong-style western cuisine. In Malaysia it is called Teh See. Hong Kong-style milk tea originates from British colonial rule over Hong Kong. The British practice of afternoon tea, where black tea is served with milk and sugar, grew popular in Hong Kong. Milk tea is similar, except with evaporated or condensed milk instead of ordinary milk. It is called "milk tea" (Chinese:, Cantonese naai5 cha4) to distinguish it from "Chinese tea" (Chinese:, Cantonese cha4), which is served plain. Hong Kong-style milk tea is made of a mix of several types of black tea (the proportion of which is usually a "commercial secret" for famous milk tea vendors), evaporated milk, and sugar, the last of which is added by the customers themselves unless in the case of take-away. The use of condensed milk instead of milk and sugar, gives the tea a richer feel, and some Hong Kong eateries further thicken the taste by stirring in a raw egg just before serving (when the tea isn't so hot that it will cook the egg into solid). To make the tea, water and tea (about 1 to 3 teaspoons of tea a cup, depending how strong the drinker likes) are brought to a boil then simmered for about 3-6 minutes. The tea is usually put in a sackcloth bag before the ... More: http: //booksllc.net/?id=1844136

General

Imprint: Books + Company
Country of origin: United States
Release date: June 2010
First published: June 2010
Creators: Books Llc
Dimensions: 152 x 229 x 2mm (L x W x T)
Format: Paperback - Trade
Pages: 30
ISBN-13: 978-1-157-85132-5
Categories: Books
LSN: 1-157-85132-0
Barcode: 9781157851325

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