From Yunnan province, aged and fermented like fine wine! Can be aged for decades - some are 50+ years old and very valuable. The fermentation gives it a deep, earthy flavor. Called "black tea" in Chinese (黑茶) for its dark color. Best for cutting through greasy dim sum!

产自云南，像红酒一样陈年发酵！可以存放几十年——有些50多年的非常珍贵。发酵带来醇厚的泥土香气。因深色被称为"黑茶"。最适合解腻，配点心绝佳！

Created during the Song Dynasty (960-1279 AD)! Green tea leaves are layered with fresh jasmine flowers multiple times to absorb the fragrance, then the flowers are removed. The famous Chinese song "Mo Li Hua" celebrates this fragrant flower. Light, sweet, and calming!

起源于宋朝（960-1279年）！绿茶叶和新鲜茉莉花反复层叠吸收香气，然后去除花朵。著名民歌《茉莉花》就是赞美这种芬芳的花。清淡、甘甜、舒心！

The name means "black dragon" tea! Semi-oxidized, between green and black tea. Originated in Fujian province during the Ming Dynasty. The leaves are rolled and twisted, creating complex flavors from floral to toasty. Can be steeped many times, each cup tastes slightly different!

名字意思是"乌龙"（黑龙）茶！半发酵，介于绿茶和红茶之间。明朝时起源于福建。茶叶经过揉捻和扭曲，产生从花香到焙香的复杂风味。可以冲泡多次，每杯味道略有不同！

Not actually tea - it's dried chrysanthemum flowers steeped in hot water! Used in Chinese medicine for over 2,000 years to cool the body and soothe eyes. Naturally caffeine-free and slightly sweet. Often mixed with rock sugar or goji berries. Beautiful flowers bloom in your cup!

其实不是茶——是干菊花用热水冲泡！在中医中使用了2000多年，用来清热明目。天然无咖啡因，微微甘甜。常配冰糖或枸杞。美丽的花朵在杯中绽放！

Named after Guanyin, the Buddhist goddess of mercy! A premium oolong from Fujian, discovered in the 1700s. Legend says a farmer found it near a temple. The tightly rolled leaves unfurl when steeped, releasing orchid aroma. "Iron" refers to the heavy, dense leaves. Smooth with a lingering sweet aftertaste!

以观音菩萨命名！是福建的顶级乌龙茶，1700年代被发现。传说一位农民在寺庙附近发现了它。紧卷的茶叶泡开后释放兰花香。"铁"指茶叶沉重紧实。口感顺滑，回甘持久！

China's most famous green tea, from Hangzhou! Named after a legendary dragon well. Hand-pressed flat in a hot wok (not rolled), giving it a distinctive flat shape. Best picked before Qingming Festival in early spring. Fresh chestnut aroma, jade green color, sweet and mellow. Called "Queen of Green Teas"!

中国最著名的绿茶，产自杭州！以传说中的龙井命名。在热锅中手工压扁（不是揉卷），形成独特的扁平外形。清明前采摘的最好。有清新的栗香，翠绿色泽，甘甜醇厚。被称为"绿茶皇后"！

Created in Guangzhou in the 1920s, har gow is the "king of dim sum." Made with fresh shrimp wrapped in a thin, translucent wheat starch wrapper. A skilled chef pleats at least 7-10 folds. The wrapper should be thin enough to see the pink shrimp inside!

虾饺起源于1920年代的广州，被誉为"点心之王"。用新鲜虾仁包在薄薄的澄面皮里，手艺好的师傅会捏出7-10个褶子。皮要薄到能看见里面粉红色的虾仁！

One of the oldest dim sum, dating back to the Yuan Dynasty (1200s). The Cantonese version uses pork and shrimp in a yellow egg wrapper, left open at the top and topped with orange crab roe or carrot. The filling is seasoned with soy sauce and sesame oil.

烧卖是最古老的点心之一，可追溯到元朝（1200年代）。广式烧卖用猪肉和虾仁做馅，包在黄色蛋皮里，顶部开口，点缀蟹子或胡萝卜。馅料用酱油和麻油调味。

Named for the Spring Festival (Chinese New Year), spring rolls date back over 1,000 years. Thin wheat flour wrappers are filled with vegetables, sometimes pork or shrimp, then deep-fried until golden and crispy. Their golden color symbolizes wealth and prosperity!

春卷因春节而得名，有超过1000年的历史。薄薄的面皮包裹蔬菜，有时加猪肉或虾仁，然后油炸至金黄酥脆。金黄色象征着财富和繁荣！

Originally from Shanghai in the 1870s. The magic: pork gelatin is mixed into the filling, which melts into hot soup when steamed! Made with thin flour wrapper with 18+ pleats. Eat carefully: poke a hole, sip the soup, then enjoy with vinegar and ginger!

小笼包起源于1870年代的上海。秘诀是在馅料中加入猪皮冻，蒸熟后化成鲜美的汤汁！薄面皮要捏出18个以上的褶子。吃法：先戳个小洞，吸掉汤汁，再蘸醋和姜丝享用！

A Cantonese breakfast staple since the Tang Dynasty (600s AD). Rice flour batter is spread thin on cloth over steam, then rolled around shrimp, beef, or char siu. Served with sweet soy sauce. The name means "intestine noodle" because of its shape!

肠粉是广东早餐经典，起源于唐朝（公元600年代）。米浆薄薄铺在布上蒸熟，卷入虾仁、牛肉或叉烧。淋上甜酱油食用。因形状像肠子而得名！

A Cantonese dim sum classic! Mashed taro is mixed with wheat starch to form a lacy, crispy shell when deep-fried. Filled with pork, shrimp, and mushrooms. The beautiful honeycomb pattern on the outside is a sign of a skilled chef. Crispy outside, soft and savory inside!

经典广式点心！芋泥混合澄面做皮，油炸后形成蕾丝般的酥脆外壳。馅料有猪肉、虾仁和香菇。外面漂亮的蜂窝纹路是师傅手艺的标志。外脆内软，咸香可口！

Tofu skin (the film that forms when soy milk is heated) has been made in China for over 1,000 years. It's filled with pork, shrimp, and mushrooms, rolled up, and fried until crispy. A great source of protein with a unique chewy-crispy texture!

腐皮是豆浆加热时形成的薄膜，在中国已有1000多年历史。包入猪肉、虾仁和香菇，卷起来油炸至酥脆。富含蛋白质，口感外脆内韧！

Chicken feet with a poetic name! First deep-fried to make the skin puffy, then braised in black bean sauce with garlic. The collagen-rich skin becomes soft and flavorful. A beloved dim sum delicacy - don't be shy, the Chinese name means "phoenix claws"!

鸡爪有个诗意的名字叫"凤爪"！先油炸让皮变得蓬松，再用豆豉蒜蓉酱焖煮。富含胶原蛋白的皮变得软糯入味。这是备受喜爱的点心，别害羞！

A dim sum icon! Fluffy white steamed bun filled with sweet BBQ pork in a sticky sauce. The dough uses a special leavening that makes it extra white and fluffy. When steamed, the top splits open slightly, showing the red filling inside - like a blooming flower!

点心经典！松软的白面包里包着甜甜的叉烧馅。面团用特殊发酵粉使其特别白和松软。蒸熟后顶部会微微裂开，露出里面红色的馅料——像一朵盛开的花！

Glutinous rice with chicken, Chinese sausage, mushrooms, and egg wrapped in a lotus leaf and steamed. The lotus leaf is not eaten but gives the rice a special fragrance. A complete meal in one package! Unwrap carefully - it's like opening a delicious present!

糯米饭配鸡肉、腊肠、香菇和蛋，用荷叶包裹蒸熟。荷叶不吃，但会给糯米饭带来特殊的清香。一份就是一顿饭！小心打开——就像拆一份美味的礼物！

Bite-sized pork ribs marinated in black bean sauce, garlic, and chili, then steamed with taro underneath. The taro absorbs the meat juices and becomes incredibly flavorful. The fermented black beans add a savory, umami-rich taste!

小块排骨用豆豉、蒜蓉和辣椒腌制，下面垫着芋头一起蒸。芋头吸收肉汁，变得非常美味。发酵的豆豉带来浓郁的鲜味！

Simple yet delicious! Chicken pieces are marinated with ginger, scallion, and soy sauce, then steamed until tender and juicy. The key is using fresh chicken and not overcooking. Served with the flavorful juices that collect during steaming. A testament to Cantonese "less is more" cooking!

简单却美味！鸡块用姜、葱、酱油腌制，蒸至嫩滑多汁。关键是用新鲜的鸡，不要蒸过头。配上蒸出的鲜美汤汁食用。体现了粤菜"少即是多"的烹饪理念！

Inspired by Portuguese pastéis de nata brought to Macau in the 1500s! A flaky pastry shell filled with smooth egg custard. Hong Kong style has a cookie-like crust; Macau style has flaky puff pastry and caramelized top. Best eaten warm when the custard wobbles!

灵感来自1500年代传入澳门的葡式蛋挞！酥脆外壳里是滑嫩的蛋奶馅。港式蛋挞是曲奇皮；澳门式是酥皮，表面有焦糖。趁热吃最好，蛋馅还会晃动！

A must-have during Chinese New Year! Chewy glutinous rice flour dough filled with sweet lotus, red bean, or black sesame paste, coated in sesame seeds and deep-fried. They puff up into golden balls. The round shape and golden color symbolize wealth and family reunion!

过年必吃！糯米粉团包裹莲蓉、红豆沙或黑芝麻馅，外面裹满芝麻后油炸。炸时会膨成金黄色球体。圆圆的形状和金色象征着财富和团圆！

Created in Hong Kong in the 1960s, inspired by British puddings but made tropical! Fresh mango puree is mixed with gelatin, sugar, and evaporated milk, then chilled until set. Served with a drizzle of coconut milk or evaporated milk. Cool and refreshing!

1960年代在香港创制，受英式布丁启发但加入热带风味！新鲜芒果泥混合明胶、糖和淡奶，冷藏凝固。淋上椰奶或淡奶食用。清凉爽口！

A traditional Cantonese sweet soup (糖水) with centuries of history. Red adzuki beans are slowly simmered with dried tangerine peel and rock sugar until thick and smooth. Can be served warm or cold. Red beans symbolize love and good fortune in Chinese culture!

传统广式糖水，有数百年历史。红豆和陈皮、冰糖一起慢慢熬煮至浓稠顺滑。可热吃或冷吃。红豆在中国文化中象征爱情和好运！

Thin egg noodles are deep-fried until golden and crispy, then topped with a thick gravy of meat and vegetables. The contrast between the crunchy noodles and savory sauce is amazing! Eat quickly before they get soggy. Also called "liang mian huang" (两面黄) or "golden on both sides"!

细蛋面油炸至金黄酥脆，淋上浓稠的肉菜卤汁。脆面和鲜美酱汁的对比令人惊艳！要趁脆吃完。又叫"两面黄"——两面都炸得金黄！

Rice porridge eaten in China for over 4,000 years! Rice is slowly cooked in lots of water until silky smooth. Cantonese style adds preserved egg, pork, or fish. Originally a peasant food, now beloved comfort food. Chinese moms make it when you're sick - it's warm and easy to digest!

粥在中国已有4000多年历史！大米在大量水中慢慢熬煮至绵滑。广式粥会加皮蛋、猪肉或鱼片。原本是平民食物，现在是暖心的安慰美食。生病时妈妈会煮粥——暖胃又容易消化！

A Chinese New Year essential! Shredded daikon radish is mixed with rice flour, dried shrimp, Chinese sausage, and mushrooms, steamed into a cake, then sliced and pan-fried until crispy. "Radish" (菜头) sounds like "good fortune" (彩头) in Cantonese - so eating it brings good luck!

过年必备！白萝卜丝和粘米粉、虾米、腊肠、香菇混合，蒸成糕，切片后煎至金黄酥脆。"菜头"在粤语中谐音"彩头"——吃萝卜糕能带来好运！

Invented in China over 1,500 years ago as a way to use leftover rice! Day-old rice is best because it's drier. Stir-fried quickly over high heat with egg, green onions, and soy sauce. The secret is "wok hei" (锅气) - the smoky flavor from a super-hot wok!

1500多年前在中国发明，最初是为了利用剩饭！隔夜饭最好因为比较干。在大火上快速翻炒，加蛋、葱和酱油。秘诀是"锅气"——超高温炒锅带来的烟熏香味！

Cantonese roast duck is marinated with five-spice, star anise, and soy sauce, then roasted until the skin is crispy and deep red. Unlike Peking duck, the meat is not carved but chopped with bones. The juices collect inside for extra flavor. Hung in shop windows to show freshness!

广式烧鸭用五香粉、八角和酱油腌制，烤至皮脆色红。与北京烤鸭不同，广式烧鸭是带骨斩件。肉汁封存在内部更加鲜美。挂在店铺橱窗展示新鲜度！

The ultimate test of a Cantonese chef! Fresh whole fish is steamed with ginger and scallions, then drizzled with hot oil and light soy sauce. Simplicity highlights the fish's freshness. Fish (鱼 yú) sounds like "surplus" (余 yú), so it's served at celebrations for abundance!

粤菜厨师的终极考验！新鲜整鱼配姜葱清蒸，淋上热油和生抽。简单的做法突显鱼的鲜味。"鱼"谐音"余"，所以节日必吃鱼，寓意年年有余！

The skin is the star! Pork belly is scored, salted, and roasted until the skin puffs into crackling bubbles while the meat stays juicy. The secret: dry the skin thoroughly before roasting. Listen for the crunch when you bite - that's perfection! A celebratory dish for weddings and festivals.

皮是主角！五花肉切花刀，抹盐后烤至皮层鼓起酥脆，肉质保持嫩滑。秘诀：烤前要把皮彻底晾干。咬下去听到咔嚓声——那就是完美！婚宴和节日的庆祝菜。

Crispy fried squid tossed with salt, white pepper, garlic, and chili! The squid is scored in a crosshatch pattern and deep-fried until golden and crispy. The aromatic spice coating gives it an irresistible crunch. A popular Hong Kong-style dish often served as a starter!

酥炸鱿鱼配椒盐、蒜和辣椒！鱿鱼切花刀后油炸至金黄酥脆。香料裹层带来无法抗拒的酥脆口感。这是港式餐厅常见的开胃菜！

A sea snail considered one of the "Four Treasures of the Sea" in Chinese cuisine. Wild abalone is very rare and expensive. Dried abalone is soaked for days, then braised in rich oyster sauce for hours until tender. The sound "bào" is similar to "bǎo" meaning treasure!

鲍鱼是海螺的一种，被誉为中国菜的"海中四宝"之一。野生鲍鱼非常稀有珍贵。干鲍要泡发多天，再用浓郁的蚝油焖煮数小时至软嫩。"鲍"谐音"宝"，象征珍贵！

The name means "dragon shrimp" - fitting for the king of seafood! Cantonese style: stir-fried with ginger and scallions, or steamed with garlic. The shell turns bright red when cooked. A symbol of celebration and wealth, often served at weddings and Chinese New Year banquets.

名字是"龙虾"——海鲜之王当之无愧！广式做法：姜葱炒或蒜蓉蒸。煮熟后壳变成鲜红色。象征庆祝和财富，常在婚宴和年夜饭上出现。

China's most famous dish, perfected during the Ming Dynasty (1400s)! Air is pumped between the skin and meat, then the duck is glazed with maltose and roasted in a special oven. The chef carves 120+ paper-thin slices of crispy skin. Wrap in thin pancakes with scallion and sweet bean sauce!

中国最著名的菜，在明朝（1400年代）臻于完美！在皮和肉之间打气，涂上麦芽糖，在特制炉子里烤。厨师会片出120多片薄如纸的脆皮。配薄饼、葱丝和甜面酱卷着吃！

A sea creature prized for 1,000+ years in Chinese medicine and cuisine. Dried sea cucumber is soaked for days until soft, then braised in rich sauce. It has a unique slippery, chewy texture. Believed to boost energy and health. The name means "sea ginseng" for its health benefits!

海参是海洋生物，在中医和中餐中珍视了1000多年。干海参要泡发多天至软，再用浓汁焖煮。口感滑嫩有嚼劲。据说能补充元气和健康。名字是"海参"，意为海里的人参！

"Dǎ bāo" means "to pack up" - what you say at a restaurant when you want to take leftovers home! In the game, each takeaway card lets you score a set of 3 unique (different) dim sums from your hand.

"打包"就是在餐厅把吃不完的食物带回家的意思！在游戏中，每张打包牌可以让你把手中3张不同的点心组成一套来计分。