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Cantonese tradition of small steamed and fried plates — har gow (shrimp dumplings), char siu bao (barbecue pork buns), and egg tarts — served from trolleys alongside pots of tea in Guangzhou and beyond.
Cantonese tradition of small steamed and fried plates — har gow (shrimp dumplings), char siu bao (barbecue pork buns), and egg tarts — served from trolleys alongside pots of tea in Guangzhou and beyond.