Guangzhou is the capital of Guangdong and a major center of Cantonese culture, cuisine, international trade and economic activity in southern China.

Char siu is Cantonese roast pork known for its juicy meat, sweet-savory glaze and caramelized edges.

Siu mai is a classic Chinese steamed dumpling, with the Cantonese dim sum version traditionally combining pork and shrimp in a thin, open-topped wrapper.

Har gow is a classic Cantonese dim sum dumpling filled with shrimp and wrapped in a delicate translucent skin.

Herbal tea is an infusion made from herbs, flowers, fruits, roots, spices or other plants rather than traditional tea leaves.

A beverage is any liquid intended for drinking, covering everything from water, coffee and tea to juice, milk, soft drinks and specialty café creations.

Matcha is powdered Japanese green tea made from shade-grown leaves processed into tencha, with an important role in tea ceremony and modern café culture.

Naicha is the Chinese term for milk tea, covering drinks that combine tea with milk and ranging from traditional preparations to modern boba and café beverages.

Tea ceremony is a structured tradition of preparing and serving tea, especially associated with Japan's matcha-centered practice of hospitality and aesthetics.

Japanese tea is dominated by green tea traditions including sencha, matcha, gyokuro, hojicha and genmaicha, shaped by steaming, shading and careful brewing.

Green tea is made from Camellia sinensis leaves processed to limit oxidation, producing styles ranging from Chinese Longjing to Japanese sencha and matcha.

Fried rice is cooked rice stir-fried with eggs, vegetables, meat, seafood or seasonings, with distinctive versions found across Asian cuisines.