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在中环翠华由早上7时开门直坐到凌晨4时打烊,我开始对茶餐厅有不一样的看法。瞧,这一杯奶茶!热腾腾地,从厚重的白瓷杯子滑进口里,浓郁的茶味饱满的奶香,一股丰盛的感觉涌起。香港奶茶,独具滋味。成都茶馆,绿茶叶子在玻璃杯浮浮沉沉,大家嗑着瓜子聊得口沫横飞,茶是用来解渴的,服务员拿着暖水壶一冲再冲,都淡得像白开水了。广东茶楼,那一壶普洱茶是解腻的,送着一盘又一盘的点心,人们读着报纸,时光在一掀一揭间流走。上海西餐厅的奶茶呢,可是英式的,孤伶伶一个红茶包努力地显颜色,侍应考究的是先放奶,还是先放茶?茶在香港,影响大矣。除却奶茶,餐厅前头只不过加多了一个字:茶·餐·厅,立时掷地有声,完全是另一个国度。
In Central, Tsui Wah opened the door from 7 am to 4 am and I started to have a different view of the tea restaurant. Hey, this cup of tea! Steamingly, from the heavy white porcelain cup slide inlet, full of rich tea flavored milk, a sense of abundance filled. Hong Kong milk tea has a unique taste. Chengdu Tea House, green tea leaves in the glass floating and sinking, everyone licking the seeds to chat, foam, tea is used to quench their thirst, the waiter took the kettle to a red and then red, all pale like a boiled water. In the Guangdong restaurant, the pot of Pu-erh tea is greasy, sending plates and plates of dim sum. People read newspapers and time flees away. The milk tea in Shanghai Western Restaurant, but the British style, a black tea bag alone diligently show color, the waiter is the first to look at the milk, or put tea? Hong Kong in Hong Kong, the impact of amnesty. In addition to milk tea, the front of the restaurant only added one more word: tea, food, and hall.