Brits try Dim Sum for the first time!｜英国人第一次吃粤菜点心，还挑战说粤语

[@chuls2527]

香港很多好吃😋也愛燒鵝.燒肉.半肥义燒.肉絲炒麵.干炒牛河.牛腩米粉.蒜茸蒸鮮魷.等等.疍燵.波蘿包.滑疍虾仁,甜品也多.種類數不清~😋

[@allenli1281]

真的是一个敢教，一个敢学啊🤣

[@dazuo2341]

尤其那个“谢谢”（ce ce）

[@lauragrt]

😂😂😂笑死我啦，别说，学生那句虾饺的语调还撞正了！

[@fengjing1000]

查理的广东话发音竟然比小马要好😂😂😂

[@alfredli5912]

確實,估計是小馬有了普通話根底反而是學粵語的阻礙😆

[@LibeliumDragonfly]

@@alfredli5912 尤其还是北方口音

[@lulululu1u]

哈哈哈哈哈哈哈哈我也是这反应。可能小马有国语功底前提下粤语会有点影响？但是都很棒啊

[@Fern8]

真的 😂😂

[@YouYou-jr8hp]

小马的英语说的跟不是自己的母语似的🤣🤣🤣🤣🤣

[@asterstar]

小马的粤语🤣🤣🤣 朋友好大胆尝试，好棒！

[@邓云枫]

普洱加糖，恕卧孤陋寡闻真的此生第一次见，果然很英式哈哈，厉害了老铁。

[@LeHa-ct9ds]

Your videos work as a bridge between the two different cultures and let more Brits understand China more in a more positive way. Great job Max! 🥰

[@ctourmaline]

看他视频的基本是中国人。。。

[@kidleng]

沒想過普洱還能加糖😂

[@yuetkukoihoje]

爭咗未叫攞埋三花淡奶上檯。

[@maggielau525]

@@yuetkukoihoje 哈哈哈😄

[@josephguo6256]

OMG

[@Woodland26]

I went to high school in Sydney, we had an English boy grew up in Hong kong and he speaks good Cantonese. He was a boarder at school and of course he taught other white boys all the swear words (standard thing to do right?). When his team played basketball with other schools they communicated in Cantonese among white and Asian team mates to keep their secret moves. It was a riot. 30 years later we had an reunion and some of those white students ended up working in HK as well. Where myself stayed in Sydney and rarely go back to HK except for holiday.

[@Bombfun]

我要替蝦餃申怨。蝦餃是粵菜點心中的經典，但是好吃的蝦餃是罕見的。最主要原因是蝦餃必須一叫即包即蒸即食。因為裡面的汁會乾皮會穿。多數食店都是用行貨，即供應商大量生產急凍貨色，這些都是難吃的。有些掂自己包製，但因為客人叫才包製，不合商業效率，都是預先包好及蒸好，熱著等你落單，這些蝦餃都是無汁皮破蝦過火。我認真的。你吃五十間粵菜，約有一間真的好吃。其他都不知所謂。但我一到新店都會試點，但多數失望，遇爾吃到佳作也是值得的

[@choyrendy5144]

真的长见识了，我本来就以为虾饺就是个不好吃的点心，原来是这缘故

[@Bombfun]

@@choyrendy5144 你如果想試一試比較好吃的蝦餃，水準較穩定的，可以買包急涷公仔點心系列中的蝦餃（香港很常見），只要不要瘋狂蒸，一熱即關火。大約水滾蒸多分半鐘。自行拿捏時間，一蒸起馬上食用，皮破是無法了，但起馬有汁及有筍絲，可以叫合格，這個雖然也是急涷蝦餃，但足夠吊打一般酒家98%出品。當然如果遇上酒家精品，廚師夠功架，而又撞上一叫即包即蒸即食，這個公仔蝦餃也要靠邊站。

[@derekdorsette7782]

@@Bombfun 行家，犀利。

[@darknicole]

@@choyrendy5144不是啊 蝦餃超好吃的，但也是真的不容易找到好吃的😂

[@hkDesigner]

香港人也沒多少聽過"酒滿敬人 茶滿欺人",你們很有心研究我們的文化

[@张木子]

这是大陆这边的满杯酒半杯茶的说法哈

[@hkDesigner]

@@张木子 難怪廣東沒聽過

[@chuls2527]

長者曾教導.酒.要滿~恭敬👍 茶.不能滿~不敬👎😂

[@bohu4586]

@@chuls2527 茶倒满是请客人离开的意思。中国清代官场的习俗，叫做“端茶送客”，主人不想再听你说话了，就会端起茶来打断你说“喝茶，喝茶”，那你作为客人，就应该识相的滚蛋了。

[@taoida9247]

吃腐皮卷點喼汁非常好味

[@StanleyZen]

Awww you and Charles are so freaking cute together! Please post more videos!

[@AB-yq7gd]

查理很棒，友善风趣

[@georgetownpenangmalaysia88]

Omg.. So happy to watch your video. Keep it on. Anyway thanks for video sharing as well.

[@misty4141]

为小马的中国地理知识加分👍👍👍

[@tamingthetiger]

Charlie actually pronounced 虾饺 in Cantonese better than you, Max!

[@AA-ov9yi]

小馬你的粵語好正..................來自香港

[@sw4692]

Shumai with the sticky rice is how they make it in Shanghai, Zhejiang area. The meaty version is how they make it in Guangdong/Hong Kong.

[@dannieg1984]

查理应该用二指（食指与中指）轻点桌面三下，以表示感谢。对方为自己倒茶，同辈之间（或彼此年纪相仿），用二指，一般是食指和中指敲桌3下。长辈后辈之间，后辈为长辈倒茶，长辈用食指轻点桌面，以示回礼。长辈为晚辈倒茶，晚辈用拳头敲桌，以示回礼。同辈之间二指回礼代表点头致谢，即劳驾的意思。长辈用单指轻点回礼，即顺意，认许的意思。晚辈用拳头敲桌回礼，即叩谢，叩头感谢的意思。这三个动作之间，区别还是很大的。很多人都不了解。

[@joejoe9979]

Excellent you guys learning Cantonese. 👍 The Tim Sum was seen delicious 😋

[@yvang3665]

之前没发现，原来小马留胡子这么帅！！！！

[@berberlaulau]

Keep it up! Totally enjoyed this vid.

[@JonathanLuvMusic]

5:19 The one with sticky rice inside is actually sticky rice bun 糯米包 in Cantonese dim sums, wrapped with the same but bigger yellow skin.

[@Monitor2023]

Thank you my friend. I am your new subscriber living in HK. I always eat what you showed in this episode. Thanks again !

[@ottovalar5974]

查理很有节目效果

[@xiaoluhui]

轻轻的敲桌子表示感谢❤我一个中国人不知道耶😅

[@matt9887]

另一个版本里，小马是哈利，查理是罗恩

[@Bear58228]

This shrimp rolls you can take some wooster sauce will be geart!

[@yannihike3514]

You are doing good man!!!!

[@lauragrt]

嘿小马，你喜欢甜口儿，应该来个港式奶茶啊！or called 丝袜奶茶! 冻奶茶小甜小冰is my favourite!

[@ottovalar5974]

丘吉尔广场，城市银行边上有一家奶茶店，不知道现在还开着没

[@yuetkukoihoje]

叫杯茶走(即係落咗練奶而唔需加糖嘅奶茶)，一天光晒，如果同樓面熟尐就叫杯雙奶(即練奶加花奶)啦。Yummy!

[@kingfukj]

My 2 cents, we say, " 飲早茶", for having dim sum in the early morning for breakfast in Cantonese, and this is pronounced like, "Yum Jo Chaa", literally translated as 'Drink morning tea'. "吃早茶" is not Cantonese.

[@sandyau1827]

You two make us laugh so much❤❤❤❤

[@MsStar266]

You didn’t have chicken feet? That’s a classic. It’s delicious. Mind you I love har gou. Ngou bak yip is lovely too but not many places make it anymore even in Hong Kong.

[@kolkollii]

粤語好攪笑, so cute!

[@jasonyu6321]

小弟弟，你的中文和英文切换实在太帅了！

[@wf645]

Chinese generally do not put sugar in tea, more so for Dim sum, as its meant to wash the oil down. You may try - Kok Po/“guk bo" a combination of chrysanthemum and Pu Erh

[@K3nM3g]

They should ask for some milk too lol

[@anonymouse328]

I'm Cantonese. Should've tried the classic chicken feet too. You and Charlie should go to China and Hong Kong

[@connorsu4587]

TRUE! Chicken feet is like the soul of dim sum

[@兩岸觀察家]

看起来很像是买广州酒家之类的冷冻早茶点心做的，毕竟在英国找到几个面点师傅现做是一件很难的事情。欢迎来中国吃早茶哦

[@zhanghong2302]

是有点像是超市的冷冻食品

[@xingfeng2621]

查理的性格让人觉得好舒服

[@sonijamak115]

你們應該去一次香港嘗試香港式的飲茶文化，香港有很多美食👍

[@stephaniewang7861]

广州美食也超过，都差不多😂

[@LLLLLLEON216]

应该去广州。广州是早茶的起源地。

[@leilameng3017]

作为新手，发音很不错了，虾饺说得最标准哈哈哈

[@FengZhimeng]

你和查理在一起的视频都很可爱 他很Open minded:D

[@nshon7]

4:50叉烧包 is definitely a hands only food but hey, whatever works

[@jacoee8834]

身为广东人，看到小马吃广东点心了😂 建议小马下次去吃的时候，一定要点凤爪和排骨，这两样才是广东人喝早茶必点的点心

[@hyeung1]

必點的是蝦餃燒賣, 鳳爪排骨算是其次.

[@alextjflorida]

没错， 尤其排骨。 还可以来点奶黄包之类的， 我北方人都超爱吃早茶。

[@0530black]

鳳爪對外國人可能有點困難，台灣雞爪凍很多外國人看到外型就被勸退

[@asterstar]

凤爪和排骨😍 想到都吞口水！

[@allysiu1940]

@@hyeung1 广东人必点的确实大多是凤爪排骨，烧卖也算是，虾饺要排后面一点。你应该是香港人。虽然我是一个不喜欢吃凤爪，对排骨也一般的广东人，但身边的人都会点凤爪排骨。（其实我个人觉得必点的是肠粉……

[@bluealex1608]

小马真是个帅小伙😄

[@Paperfriend12]

Chinese people appreciate any effort you try in their language.

[@minihuge3498]

查理太可爱了，还会给我比心😊

[@chanyvonne]

大飽口福,吃得開♥️😋😋

[@1ightrac3r]

The traditional style u mention with cart in restaurant & giving you a small paper, happen until today in MALAYSIA dim sum restaurant

[@kylinlee]

真没想到小马没吃过叉烧！这真的错失一道美味！试一下粤式烧腊（烧鹅、烧肉、叉烧、白切鸡…）！开发你的新味蕾！

[@yuetkukoihoje]

既然已叫叉燒包同蝦餃，好應試吓其他餡嘅腸粉，例如牛肉腸粉，如果可能有嘅話，亦可試吓炸兩腸、豬膶腸、齋腸.....

[@mc-w6218]

很多老外更喜欢北方口味的食材，广东那边真的太甜或者太软腻的口感。。。

[@yuetkukoihoje]

@@mc-w6218 太甜？唔係嗎？閣下不知是食那種烹調的所謂粵菜，竟然出現如許味道？話粵菜注重鮮甜新鮮尚可以，話太甜？真係唔地除何解有此結論！ 太軟膩？咁就可以理解到又麻又辣又油炸重口味菜肴有機會食到味蕾都生繭。

[@michaelma3385]

Although I know many comments will banter on you adding sugar to Pu' er😂 But I am impressed you did a lot of homework on the Cantonese Yum Cha tradition! Well done❤

[@透明的小姐姐]

Amazing, XiaoMa actually knows more about it than many Cantonese/ABCs/BBCs..

[@colourchan91]

You two handsome guys missing desserts...😊

[@siajie-yi5670]

希望有朝一日小馬會帶全家人 來台灣旅遊 全台灣旅行 KZbin一定超級多您台灣的粉絲

[@movecheung8973]

歡迎你有機會來香港玩和食。

[@caitlynnqz1990]

Har Gow in London are probably not made on site...very likely to be purchased frozen ones, unlike in Canton where they really are made in the restaurant and reflecting the chefs' craft. Sometimes they're made into shapes like little bunnies etc.

[@cminicc1127]

飲茶落糖，笑死！😂😂😁😁

[@WilliamGray2020]

陶陶居在广州可是老字号店铺，它还会出一些礼品手信

[@stephenchu3397]

Nice. Keep up the good works.😋😛💯💯👍👍👍👏👏👏

[@chriswang6180]

越来越帅了！

[@javierckyip]

It's true that the junior one proactively pours the tea/drink to the senior's cup; that's very common in all East Asian societies. As for the knocking (more properly with two fingers, index and middle, instead of a whole fist) in response to the pouring action, there is another version of mystery more commonly known to Chinese though. It was suggested that one day an emperor (dynasty unknown) went out of his palace to visit the commoners with his subordinate lords in disguise. The emperor poured tea to the lords' cups in a tea restaurant, which shocked them a lot. They couldn't respond in that scene with a formal "kneeling gesture" (as a way to thank/apologise for the order) to the emperor as they dressed up like commoners in disguise, so what they could do was to improvise by first placing their two fingers straight up on the table and then "kneeling" their fingers on their 1st and 2nd finger joints to mimic their whole-bodily gesture of kneeling to the emperor. Now it has evolved to some variations with a fist or two straight fingers tapping the table in front of the cup.

[@lokok7643]

期待小马和这位朋友去中国各地出一组吃播。

[@pendercampus4578]

Love you guys~

[@HawaiiBO808]

Can I say this vlog is wallay buff? 😆 You got extra credit for ordering Pu'er tea lol.

[@yeewahlam8134]

好正

[@kwokmingng4548]

go to Hong Kong or Canton for nice dim sum

[@godadonis007]

看得我都餓了。

[@yudankhuntoria7434]

6 月要去london 看小马视频看吃哪家中餐

[@林書-d4v]

好叻呀你地！

[@Jackson-tu1ev]

普洱太濃了，適合年紀大的人喝，初嘗漢茶我覺得香片比較好喝

[@Simon02100210]

關於倒茶跟倒酒還有個說法，茶七飯八酒十一，茶倒七分滿，飯盛八分滿，酒倒表面張力。茶太燙要吹，倒滿了會吹濺出來，飯碗留兩分因為要裝菜，酒倒滿杯，為了避免溢出，你拿起酒杯就會直接喝。

[@mate6079]

只是用了日本酱油的瓶子比较适合做table sauce.

[@sr8650]

说真的，你跟服务员学的读音蛮准的

[@LiliWu-q5p]

外国人喝茶是加糖的 哈哈 见怪不怪 下次点排骨和凤爪啊 支持你

[@opticandersonopticanderson3364]

Sir Isaac Newton is now studying the normal force, tension force, and elastic constant of Dim Sums. Well done.😂😂😂

[@shulixu8117]

有段时间没看 两个小屁孩儿突然长大了 大小伙子了 好帅

[@angrycat9278]

I saw an orange color sauce(sweet sour)in front of Max, the sauce serve over the fried beancurd shrimp roll but they didn't use it!

[@mikekok]

Novice at dim sum, it's a place where you and company take Yr time to eat these standard dishes and enjoy yr cuppa if chibese tea, whichever type to Yr liking at that time / moment.

[@roman618]

You are awesome

[@365sunnydays]

查理很有语言天赋，想问问上次论文/考试还好吗😊

[@stvdmc2011]

great video....hmmm dim sum

[@Tilly-go3ev]

White Boi - can yum cha...!

[@Heather-hn4ll]

Sichuan Dishes, Chongqing hotpot and Hunan Dishes are spicy and with heavy taste. Super😂

[@ymca7242]

食完應該難忘點心的魔力。

[@C3PO_]

小马真勇敢！粤语对于大多中国人都挺难的。我自学的时候就因为搞混了“痒”和“咸”闹了个很糗的笑话……😅

[@sandyau1827]

😂😂😂❤❤❤

[@C3PO_]

@@sandyau1827 你笑成这样我感觉你已经知道我的糗事了……😅

[@GamE-uk9su]

这个菜有点痒（咸）

[@C3PO_]

@@GamE-uk9su 要是才这个级别不算糗啊😂

[@carmingwong4044]

又痒又湿

[@asterstar]

普洱茶加糖😂😂😂

[@weilinhuang8007]

人家是外国人哦，😂😂外国人基本上都是加糖。

[@hyeung1]

我小時候也會加糖的...

[@asterstar]

@@weilinhuang8007 是啦！哈哈！我另一半是英国人，他加奶🤣

[@wahlee1984]

You can only find the best dim sum and traditional Cantonese food in Hong Kong. Anywhere else is just trying to make it like HK but they’re never the same level

[@honlau2725]

P;z try dim sum in HK. Its totally different and u will get a solid 10

[@丢掉幻想准备战斗]

茶满欺人的欺在语境里是欺辱 不友好的意思，not欺骗😂

[@yummyyummy6616]

看了小马这一期后，搞得我这几天特别想吃叉烧包和粤菜😂

[@chunniu3936]

I have to say that jellyfish dish looks better than any of the jellyfish dishes I have had in the Chinese restaurants here in LA California.

[@sanpoloke6126]

小马好帅我好爱🥵🤤

[@matlmat]

You should try "春風得意卷", "雪山叉燒包", "雷沙湯圓" next time

[@yuetkukoihoje]

擂沙湯圓係上海菜甜品。

[@etow8034]

At least Max got the right tea to go with Dim Sum ...Pu'er is the tea of the emperors ! A Dim Sim house can be judged on the Har Gow alone because the appearance shows the Dim Sum master's skill, the prawn has to be fresh and sized or you can taste it and they can't cheat with mixing it with other ingredients to cheap out. Southern cuisine is all about refinement, freshness, subtle taste and texture something they only wish they have in Northern cuisine because they lack the fresh ingredients and resources in the cold north in ancient times.

[@yuetkukoihoje]

Thanks for speaking up all the truth! Viva Cantonese cuisine & dim sums. Cheer!

[@etow8034]

@@yuetkukoihoje Westerner's palates like the crude Northern cuisines because it resembles more to what they are familiar with such as wheat based products like bread, flaky white chicken breast meat or salmon whereas the Southern Chinese palates dislike all those qualities and deems them inferior. Western cuisine is still a 2D affair focusing only on presentation and taste while Chinese cuisine is 3D focusing on presentation, taste and texture !

[@yuetkukoihoje]

@@etow8034 Allow me to say that Cantonese cuisine is way beyond the 4th dimension, at least IMHO.🤪 Yes, Pu'e(or Po Nei 普洱 in Cantonese) is one among the best teas, though, Luk On (陸安茶) is also good too.

[@etow8034]

@@yuetkukoihoje The Pu'er tea served in restaurants is really low quality stuff. The traditional air dried cakes from 800-1000 year old tea trees take over 40 years to ferment and cost over $50,000usd+ a cake. Today since the early 70's 99% of Pu'er tea is fermented in climate/humidity controlled shacks to speed up the fermenting process. Think of it as a "Late Bottle Vintage" as in Porto which takes anywhere from 3-5 years to age or else traditional Porto would cost like $5,000/bottle and 40+ years to age.

[@yuetkukoihoje]

@@etow8034 Yes, I know that nowadays the real & good quality Po Nei 普洱 tea is not easy to get even people who could afford to buy. If any of them don't have any reliable resource, that's no guarantee what kind of Po Nei 普洱 they're purchased. Very sad, eh?

[@iCutieFace]

yall also need to try some chicken feet yuum

[@bernardinolo1110]

Fun fact: Worcestershire sauce pair well with bean curd roll and many other types of savoury fried dim sum. And damn who on earth puts sugar in pu’er tea 😂

[@MadPunchMan]

Oh, he forgot to add milk!

[@yuetkukoihoje]

@@MadPunchMan Hmmm, it seemed he also forgot to ask for Royal Worcester or Spode tea set.

[@michaelcheung960]

That sauce go well jelly fish and the last one dim sum.

[@doraemonyoung]

小马可能更适合普洱的珍珠奶茶🧋

[@jojolization]

Welcome to Hong Kong

[@ukhappybaby]

Puer add milk is quite nice with sugar actually . You can try 😂

[@jiezhao971]

还小马，下次可以试试新疆菜，新疆有很多美食，大盘鸡，烤包子，丁丁炒面，椒麻鸡

[@jennylok3338]

小馬，要食正中點心，最好到中國廣州，最地道。