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|Literal meaning||tea house|
|Alternative Chinese name|
|Literal meaning||wine house|
Some of the earliest restaurants in Colonial Hong Kong were influenced by Cantonese people. Throughout the history of Hong Kong cuisine, a great deal of Southern China's diet became synonymous with Cantonese style food.
As many Cantonese people, including chefs, emigrated from Hong Kong to the Western world, authentic Cantonese restaurants began appearing in many Chinatowns overseas. From 1980 to 1986, an estimated 21,000 left Hong Kong permanently each year. Beginning in 1987 the numbers rose sharply to 48,000 people a year and continued to increase dramatically following the Tiananmen Square protests of 1989.
The origin of Cantonese restaurant was teahouse. Teahouses were places where people met to drink tea during the ancient Dynasty of China. It was popular among south China where people used to love drinking tea. Therefore, teahouse was always characterized as a social function to gather people. 
Many early Chinese restaurants were influenced by the Cantonese people. Southern China is famous for nice weather benefitting agriculture. Therefore, many cuisines are in fact originated in Southern China, what we call now Cantonese food.
- Tea house: chaa lau (Chinese: 茶樓), is a place serving only tea, dim sum and simple dishes.
- Wine house: jau lau (Chinese: 酒樓), is a place serving banquets. i.e. 9-course menu usually for a table of 12 guests. From the early 20th century, jau lau started providing tea and dim sum like cha lau. Thus only a few chaa lau remain in business.
- Seafood restaurants (Chinese: 海鮮酒家), are restaurants that specialize in live seafood dishes.
Modern Cantonese dishes are a far cry from its early root in Guangzhou. They include generous use of off-the-shelf condiment, enrich by natural and artificial additives, boosting uncanny color and favor. Most Chinese restaurant nowadays cannot afford 100% cooking with raw herbs and spices.
Nearly all the Cantonese restaurants provide yum cha, dim sum, dishes, and banquets with their business varying between the hour of the day. Some restaurants try to stand out by becoming more specialised (focusing on hot pot dishes or seafood, for example), while others offer dishes from other Chinese cuisines such as Szechuan, Shanghai, Fujian (Teochew cooking, a regional variation of Guangzhou is similar to that of Fujian), Hakka, and many others.
A new kind of Cantonese restaurants are quickly spreading overseas and mainland China. It is often referred as Hong Kong-style zau lau (Chinese: 香港式酒樓) outside Hong Kong.
Traditional Chinese emphasize enjoyment of food. They like creating outstanding dishes including the fine tastes and attractive looks. Food is usually being served in two types, on big round plate or inside a steaming basket.
For example, most of the dim sum is steamed using a bamboo basket, so Chinese restaurants always serve dim sum to customers directly in the basket. For the seafood restaurants or banquet, food like steamed shrimps or fried noodles are always being served in a big round plate where people can share the food together in the middle of the table.
Food must be placed in a good condition on the utensils with colorful decorations around the plate such as carrots and cucumbers. Some high-class restaurants nowadays even make the Chinese food in unusual ways like making the dim sum into the shape of rabbit or fish. That would make the dish more delicious and enhanced the enjoyment of food.
Making Chinese food is never an easy work, cooking procedure is always the most critical part in making good Chinese food. The matching of appropriate time, water and temperature is of paramount importance. Most of the Chinese restaurants are famous for long history, The reason why these branded restaurants are more popular than the others is because of the secret recipe. The longer the history of the restaurants in serving customers, the more fruitful experience they could get from customers. Only experienced chef can modify a perfect matching point in cooking Chinese food. Therefore, we may find many Chinese restaurants in anywhere, however, not all of them can make delicious and traditional Chinese tastes.
In the inaugural 2009 Hong Kong and Macau edition of the Michelin Guide, 14 restaurant received stars including two stars to three restaurants, ten with one star and the maximum of three stars to Lung King Heen at the Four Seasons Hotel Hong Kong helmed by Chef de cuisine Chan Yan-tak. It remains the only Chinese restaurant in Hong Kong to carry such distinction.
Yum Cha has a long history and customs have been developed.
For the traditional Chinese Restaurant, all tables must be round. Food is served in the middle of the table and dishes are shared among the same table. This is why we call yum cha has a social function. The design of table fosters the communication between people.
Another usual practice is that whenever we see others’ teacup is emptied, we help others especially the elders to refill the tea. It is a Chinese custom to tap our fingers on the table near your cup twice as a sign of reverence and thanks. In this sense, parents usually teach children to practice filial to our elders by refilling tea and serving food to them.
Chinese Restaurants Abroad
From the 1980s, there were several migrating heats in China. Among the migrants, many chefs brought along their skills and developed Chinese food industry overseas.  Some enterprises brought capitals with them to open up Chinese restaurants abroad. Migrants bring Chinese food and eating culture to overseas. Therefore, we can see there are now a large number of Chinese food industries all over the world. For Spain, there are report eight hundred Chinese restaurants located in Madrid and one hundred in Barcelona. Nowadays, the number of Chinese restaurants in America is three times more than the Mcdonald’s franchise. From all the above statistics, we can see the big influence from Chinese restaurants in all over the world.
- Fook Lam Moon - one star in 2009 edition, received their second one for their Wanchai branch and one star for their Kowloon branch in the 2010 edition.
- Forum Restaurant - one star in 2009 edition
- Ming Court in Langham Place Hotel - one star in 2009 edition
- T’ang Court in The Langham Hotels International - two stars in 2009 edition
- Shang Palace at Kowloon Shangri-La - two stars in 2009 edition
- Summer Palace at Island Shangri-La - two star in 2009 edition
- Yung Kee - one star received in the 2009 edition but on 1 December 2011, it was relegated to "Bib Gourmand" section of the guide's 2012 edition.
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- Jumbo Floating Restaurant
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