Having Zao Cha, a traditional breakfast tea, is a typical morning activity of Guangdong residents. Rich or poor, young or old, 【小题1】 (local) will go to a morning tea house either to drink tea 【小题2】 to have din sum (点心) for breakfast. For them, Zao Cha is not only a 【小题3】 (deep) rooted daily habit but also an important way 【小题4】 social communication.

Guangdong morning tea can be traced back to over 150 years ago during the Qing Dynasty. At that time, there was a small restaurant in Guangzhou called “Yi Li Pavilion,” 【小题5】 served tea and dim sum. Later, more and more tea houses appeared, and the scale (规模) became 【小题6】 (large). Since then, the Cantonese 【小题7】 (form) the habit of drinking morning tea in a tea house.

Today, morning tea in Guangdong has taken on a supporting role, but dim sum have become more delicate and diverse. Classical dim sum usually include buns, dumplings and rice rolls in 【小题8】 (variety ) ingredients such as beef, chicken, pork, shrimp or vegetable. They are usually small and 【小题9】 (serve) in 3 or 4 pieces in one portion.

The traditional culture of having morning tea has now become 【小题10】 trend in other provinces, mainly in southern China.

China has a large number of Chinese dishes, a wide range of flavors, and complex cooking methods, which are 【小题1】 (two) to none in the world. For a long time, due to the influence of the local environment, customs and dietary habits, dishes from all over China 【小题2】 (form) various genres with local flavor characteristics.【小题3】 is known to all is the “eight major cuisines” in China, with the four major cuisines of Shandong, Jiangsu, Guangdong, and Sichuan forming 【小题4】(early), and later the other four.

Sichuan cuisine has a variety of flavors, 【小题5】(include) spicy, sour, tingling, fishy, and strange. Sichuan cuisine is also the largest folk cuisine. Among the top 20 dishes, Sichuan cuisine occupies half of the seats, and “Sichuan Hot Pot” ranks first among【小题6】thousands of dishes selected by the Data Journalism Lab.

The second and third place are dominated by two traditional Hangzhou dishes,【小题7】(name) Dongpo Meat and West Lake Vinegar Fish. Are the 3 hottest dishes in each of the “Big Eight Cuisine” dishes the same 【小题8】the results in your mind?

The “eight major cuisines” have their own systems, which represent different customs and cultural characteristics of different places, but in the final analysis【小题9】(be) Chinese people’s attention and love for “eating”. Diet has become a way of life and a fashion that promotes 【小题10】(consume) and drives the development of the country’s catering industry.

A significant part of daily life in China centers on tea. Tea and all its six primary 【小题1】 (category) — green, yellow, dark, white, oolong, and black — all originated in China. The earliest credible evidence comes from ancient plant remains 【小题2】 (find) in 2016 in Xi’an, indicating that tea was grown at least 2, 100 years ago.

Today, the country has over 2, 000 varieties of tea, 【小题3】 (differ) in taste, aroma, and purpose. According to 【小题4】 UN report, about 6 billion cups of tea are consumed every day. In comparison, only 2 billion cups of coffee are made per day.

Generation after generation of tea makers experimented 【小题5】 different brewing (冲泡) techniques, leaves, and ceremonies, resulting in today’s diverse tea culture. The inclusion of the country’s traditional tea-making process on the UNESCO list will 【小题6】 (obvious) generate practical benefits for tea makers in the country and across the world because more resources are provided 【小题7】 (protect) such millennia-old tea culture and technical practices. As additional attention 【小题8】 (bring) to this traditional technique, the Chinese tea industry will further boost its growth.

As one of China’s 【小题9】 (old) cultural practices, traditional tea processing techniques represent the spirit of modesty and harmony. No matter your preference for green and dark tea, with milk or without, Chinese tea isn’t just brews. Instead, it is a bridge 【小题10】 connects different cultures and peoples.