One bowl with two pieces

In today's world, One bowl with two pieces remains a topic of constant interest and debate. Over time, its relevance has increased and has impacted different sectors of society. From the personal level to the professional level, One bowl with two pieces has proven to be a crucial point that cannot be ignored. Its influence has spread to all corners of the world, affecting people of all ages, cultures and conditions. In this article, we will explore in detail the various facets of One bowl with two pieces and how it has shaped and continues to shape our reality.

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One bowl with two pieces (Chinese: 一盅兩件; Jyutping: jat1 zung1 loeng2 gin6) is a term that has long been in the vernacular of Hong Kong tea culture, meaning a bowl of tea with two "delicacies to complement the tea", i.e. dim sum.^[1]^[2] In Cantonese restaurants of the past, tea was not offered in a present-day teapot but in a bowl. The dim sum was not bite-sized. Instead, quite a number of them were simply big buns, such that two of them easily filled up one's stomach. The legendary Chicken Ball Dai Bao (雞球大包. lit. Chicken Ball Big Bun, meaning a bun with chicken filling) serves as an excellent example. This saying, however, is now rendered anachronistic under the heavy influence of the "bite-sized trend". The "two pieces" now is normally referring to Har gow (蝦餃) and Shumai (燒賣).^[3]

References

^ Guo, Kaiwei; Zhang, Na; Zhang, Jianfen; Zhang, Man; Zhou, Mingzhu; Zhang, Yue; Ma, Guansheng (2023-05-08). "Cantonese morning tea (Yum Cha): a bite of Cantonese culture". Journal of Ethnic Foods. 10 (1): 12. doi:10.1186/s42779-023-00180-9. ISSN 2352-6181.
^ "細說一盅兩件從傳統到新派多元化滋味點心推介". Harbour City (in Traditional Chinese). Retrieved 2025-01-12.
^ "點心中的四大天王 | 香港旅遊發展局". Discover Hong Kong (in Chinese (Taiwan)). Retrieved 2025-01-12.

v t e Hong Kong cuisine
Food	Almond biscuit Almond jelly Baked pork chop rice Bakkwa Banana roll Bao yu Beef ball Beef bun Beef chow fun Bird's nest soup Biscuit roll Buddha's delight Cart noodle Cha siu bao Char siu Chinese herb tea Chinese sausage Cocktail bun Coconut bar Congee Cream bun Crispy fried chicken Deuk Deuk Tong Dim sum Douhua Dried shredded squid Egg tart Egg waffle Fish ball Fishcake Flame on the iceberg Got fan Ham and egg bun Haw flakes Honey walnut shrimp Hong Kong-style milk tea Hot pot Jerky Jin deui Kai-lan Lai fun Mango pomelo sago Mango pudding Nuomici Ox-tongue pastry Paper wrapped cake Peanut butter bun Pineapple bun Poon choi Put chai ko Rapeseed Red bean ice Rice noodle roll Roast goose Roasted pig Rousong Saang mein Sausage bun Sea cucumber Seafood birdsnest Shahe fen Singapore style noodles Siu mei Steamed meatball Shrimp roe noodles Shumai Sorrowful Rice Stinky tofu Sweetheart cake Swiss wing Tang bu shuai Taro cake Taro dumpling Tea egg Tofu skin roll Water caltrop Water chestnut cake White boiled shrimp White cut chicken White sugar sponge cake Wonton Wonton noodle XO sauce Yeung Chow fried rice Yi mein Yin yang fried rice Yuenyeung Zha cai Zhaliang
Films	The Banquet (1991) Shogun and Little Kitchen (1992) The Chinese Feast (1995) The God of Cookery (1996) Osaka Wrestling Restaurant (2004) Kung Fu Chefs (2009)
TV series	Magic Chef (2005)
Culture	Hong Kong tea culture Siu yeh One bowl with two pieces Private kitchens Yum cha
Places	Cha chaan teng Dai pai dong
Beijing cuisine Cantonese cuisine Shanghai cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

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